Keto Turkey Meatballs In A Creamy Sauce
Delicious and easy Keto Turkey Meatballs in a creamy sauce, perfect for a low-carb dinner.
Ingredients
Main Ingredients
- 1 pound ground turkey
- 1 large egg
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic, minced
- 2 teaspoons parsley, chopped
- 1.75 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil for cooking
Instructions
- Preheat your oven to broil.
- In a large bowl, combine the ground turkey, egg, salt, black pepper, minced garlic, and chopped parsley. Mix well; the mixture will be sticky. To make rolling easier, lightly oil your hands.
- Roll the mixture into meatballs about the size of a quarter, ensuring they are thick enough to cook through but not too thick. You should get around 15 meatballs.
- Heat a skillet over medium heat and add a splash of olive oil. Cook the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides until they are cooked through, about 7-10 minutes.
- Once the meatballs are cooked, remove them from the skillet and set aside. Lower the heat to medium-low and drain any excess grease from the pan.
- In the same skillet, add the heavy cream, grated Parmesan cheese, garlic powder, salt, and black pepper. Stir the mixture and let it simmer gently, stirring continuously until the cheese melts and the sauce thickens, about 3-5 minutes.
- Once the sauce is thick, return the meatballs to the skillet, coating them in the creamy sauce.
- Transfer the skillet to the oven and broil for a few minutes until the tops are slightly browned, about 3-5 minutes.
- Remove from the oven, garnish with additional parsley and Parmesan cheese, and let cool slightly before serving. Be careful, as the sauce will be hot!
Notes
For a little extra flavor, consider adding Italian seasoning to the meatball mixture. No alcoholic drinks allowed, please substitute with a non-alcoholic option.