When I first decided to whip up a batch of keto turkey meatballs in a creamy sauce, I wasn’t sure what to expect. Would they be dry? Flavorless? But after a few tries and tweaks, I found a recipe that not only meets my low-carb needs but also delivers that cozy, homemade comfort we all crave. These meatballs are tender, juicy, and smothered in a dreamy creamy sauce, making them a perfect choice for a busy weeknight dinner or a special gathering. Plus, they bring that extra satisfaction knowing they align with my dietary goals.
Reasons to give this recipe a shot
There’s something truly captivating about these turkey meatballs! First and foremost, they’re a game-changer for anyone looking to enjoy a satisfying, hearty dish without breaking their keto lifestyle. With rich heavy cream and robust Parmesan cheese, they’re low-carb perfection without sacrificing taste. Imagine coming home after a long day, and the aroma of garlic and melted cheese greets you at the door—sounds heavenly, right?
But let me share some feedback from my kitchen adventures:
“I made these meatballs for a family gathering, and they were the star of the night! Everyone raved about the creamy sauce. I couldn’t believe they were keto-friendly!”
So, whether it’s a satisfying weeknight meal or a dish to impress friends, these meatballs shine on every occasion.
How this recipe comes together
Gathering your ingredients and prepping the kitchen for these meatballs is straightforward. Essentially, you’ll mix, roll, cook, and then simmer to perfection! The beauty of this dish is in its simplicity. And trust me, each step is designed not just for ease but to create a rich flavor that soothes the soul.
What you’ll need
- 1 pound ground turkey
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon minced garlic
- 2 teaspoons fresh parsley, chopped
- 1 3/4 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon salt (for sauce)
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper (for sauce)
Each ingredient plays its part, from the turkey’s mild flavor acting as a canvas to the creamy sauce delivering richness. If you’re out of fresh parsley, dried works fine too, but fresh really brightens the dish.
Directions to follow
- Preheat your oven to broil.
- In a bowl, combine the ground turkey, egg, salt, pepper, garlic, and parsley. Don’t be alarmed—this mixture will be a bit sticky.
- To form meatballs, oil your hands to prevent sticking. Shape the mixture into meatballs about the size of a quarter, ensuring they have enough thickness for even cooking. I typically manage to make around 15 meatballs with this mixture.
- Heat a skillet over medium heat and add oil. Cook the meatballs in batches, ensuring they don’t crowd one another. You want them nicely browned on all sides until they’re cooked through.
- After cooking the meatballs, remove them from the pan and lower the heat. Discard excess grease if needed.
- Pour in the heavy cream and add the Parmesan, garlic powder, salt, and pepper. Stir gently, allowing the sauce to simmer slightly until it thickens.
- Once the sauce looks good, return the meatballs to the pan, ensuring they’re coated in that creamy goodness.
- Place the skillet under the broiler for just a few minutes to give the tops a lovely golden hue.
- Remove and sprinkle with extra parsley and Parmesan for a soigné finish. Let it cool slightly before serving, as the sauce will be hot!
Best ways to enjoy it
What I love about these turkey meatballs is their versatility! Serve them over zoodles for a low-carb pasta alternative, or alongside some roasted vegetables for a hearty meal. They also pair brilliantly with a side salad dressed in lemon vinaigrette, balancing the richness of the meatballs.
Keeping leftovers fresh
Storing these meatballs is super easy! If you have leftovers, let them cool completely before placing them in an airtight container in the fridge. They’ll stay fresh for about 3-4 days. If you want to keep them longer, pop them in the freezer, where they can last for several months. Just reheat thoughtfully to maintain that creamy texture.
Helpful cooking tips
- Don’t skip the oil: Oiling your hands helps with the sticky meatball mixture, making it easier to handle.
- Batch cooking: If you find you have extra meatballs, you can freeze them uncooked. Just lay them out on a baking tray, freeze until solid, and then transfer them to a freezer bag.
- Variations: Feel free to experiment with different herbs or add some crushed red pepper flakes if you like a little heat!
Flavor swaps
If you’re looking to switch things up, consider adding feta cheese for a Mediterranean twist or incorporating spices like cumin or smoked paprika for a deeper flavor profile. Swap the ground turkey for ground chicken or even beef, depending on your preference!
Your questions answered
Q: How long does it take to prepare?
A: The preparation time is about 15 minutes, while cooking will take another 15-20 minutes, depending on your cooking speed.
Q: Can I use another type of cheese?
A: Absolutely! While Parmesan lends a wonderful flavor, mozzarella or Romano also work nicely.
Q: Are these meatballs gluten-free?
A: Yes! With no breadcrumbs and using only keto-friendly ingredients, these turkey meatballs are a great gluten-free option.
Q: How do I reheat leftovers?
A: Gently reheat in a skillet over low heat, or use the microwave, ensuring to cover to avoid drying out.
Enjoy the cozy comfort of these amazing keto turkey meatballs in a creamy sauce—your taste buds (and tummy) will thank you!
Keto Turkey Meatballs in Creamy Sauce
Ingredients
Method
- Preheat your oven to broil.
- In a bowl, combine the ground turkey, egg, salt, pepper, garlic, and parsley. The mixture will be a bit sticky.
- Oil your hands to prevent sticking and shape the mixture into meatballs about the size of a quarter, making around 15 meatballs.
- Heat a skillet over medium heat and add oil. Cook the meatballs in batches, ensuring they don’t crowd one another until browned on all sides and cooked through.
- Remove cooked meatballs and lower the heat. Discard excess grease if needed.
- Pour in heavy cream and add Parmesan, garlic powder, salt, and pepper. Stir gently and simmer slightly until the sauce thickens.
- Return the meatballs to the pan, coating them in the creamy sauce.
- Place the skillet under the broiler for a few minutes to achieve a golden hue on the tops.
- Remove from heat and sprinkle with extra parsley and Parmesan. Let cool slightly before serving.