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–+ servings

Keto Turkey Meatballs in Creamy Sauce

Tender and juicy keto turkey meatballs smothered in a rich creamy sauce, perfect for a low-carb weeknight dinner or special gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the meatballs
  • 1 pound ground turkey Can substitute with ground chicken or beef.
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 2 teaspoons fresh parsley, chopped Dried parsley can be used if fresh is unavailable.
For the sauce
  • 1 3/4 cups heavy cream
  • 1 cup Parmesan cheese, freshly grated You can use mozzarella or Romano as alternatives.
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to broil.
  2. In a bowl, combine the ground turkey, egg, salt, pepper, garlic, and parsley. The mixture will be a bit sticky.
  3. Oil your hands to prevent sticking and shape the mixture into meatballs about the size of a quarter, making around 15 meatballs.
Cooking
  1. 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.
  2. Remove cooked meatballs and lower the heat. Discard excess grease if needed.
  3. Pour in heavy cream and add Parmesan, garlic powder, salt, and pepper. Stir gently and simmer slightly until the sauce thickens.
  4. Return the meatballs to the pan, coating them in the creamy sauce.
  5. Place the skillet under the broiler for a few minutes to achieve a golden hue on the tops.
Serving
  1. Remove from heat and sprinkle with extra parsley and Parmesan. Let cool slightly before serving.

Nutrition

Serving: 4gCalories: 450kcalCarbohydrates: 6gProtein: 30gFat: 35gSaturated Fat: 16gSodium: 900mgFiber: 1gSugar: 2g

Notes

Serve over zoodles for a low-carb alternative or alongside roasted vegetables. Store leftovers in an airtight container; they'll last 3-4 days in the fridge or several months in the freezer.

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