Description
These Amazing Keto Turkey Meatballs in a Creamy Parmesan Sauce offer a rich, comforting low-carb meal perfect for keto enthusiasts. Juicy turkey meatballs are pan-seared to a golden brown, then simmered in a luscious heavy cream and Parmesan sauce before being briefly broiled to develop a slightly browned, flavorful top. This recipe combines simple ingredients with easy steps to deliver a delicious, satisfying dinner that’s gluten-free and keto-friendly.
Ingredients
Units
Scale
Meatballs
- 1 pound ground turkey
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic (minced or powder)
- 2 teaspoons parsley (fresh chopped)
Parmesan Sauce
- 1 3/4 cups heavy cream
- 1 cup Parmesan cheese (cut from the block, grated)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat the Broiler: Set your oven to broil so it’s ready to brown the tops of the meatballs later in the cooking process.
- Mix Meatball Ingredients: In a large bowl, combine the ground turkey with the egg, salt, black pepper, garlic, and parsley. The mixture will be sticky, so oil your hands beforehand to make forming the meatballs easier.
- Form Meatballs: Roll the seasoned turkey mixture into meatballs about the diameter of a quarter but thick enough to ensure they cook through evenly. Aim for around 15 meatballs. Using a meatball maker can help with uniform size.
- Sear Meatballs: Heat oil in a skillet over medium heat. Add the meatballs in batches if necessary, ensuring they don’t crowd the pan. Brown the meatballs on all sides, cooking completely through.
- Prepare the Parmesan Sauce: Remove the cooked meatballs from the skillet and reduce the heat to low-medium. Drain any excess grease from the pan. Pour in the heavy cream followed by Parmesan cheese, garlic powder, salt, and black pepper. Stir continuously as the cheese melts and the sauce thickens slightly while simmering gently. The sauce should be rich and creamy before adding the meatballs back in.
- Combine and Broil: Return the meatballs to the sauce in the skillet, making sure they are coated well. Transfer the skillet to the oven under the broiler for a few minutes to brown the top slightly and add a touch of color and texture.
- Finish and Serve: Carefully remove from the oven, garnish with fresh parsley and a sprinkle of additional Parmesan cheese. Let the dish cool slightly as the cream sauce will be very hot. Serve warm and enjoy your creamy keto turkey meatballs.
Notes
- Use oiled hands or a small scoop to form meatballs easily without sticking.
- Don’t overcrowd the skillet to ensure even browning of the meatballs.
- Adjust seasoning in the sauce to your taste, especially salt and pepper.
- This dish is best served immediately but can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a thicker sauce, simmer a bit longer before adding meatballs back in.
Nutrition
- Serving Size: 1 serving (about 4 meatballs with sauce)
- Calories: 390 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 155 mg
