If you’ve been craving comfort food that doesn’t knock you out of ketosis, these Keto Turkey Meatballs in a Creamy Sauce are about to become your weeknight hero. Think tender turkey meatballs seared to golden perfection, then baked in a silky parmesan cream sauce that hugs every bite. It’s cozy, indulgent, and totally low carb—basically, everything you want on a chilly evening when the kids are “starving” and you need dinner on the table fast.
I still remember the first time I made these—my youngest took one bite, closed his eyes dramatically, and declared, “Mom, you’re a genius.” Honestly, that was better than any Michelin star in my book.
Table of Contents
Why You’ll Love These Keto Turkey Meatballs in a Creamy Sauce
- Quick and easy: Ready in just 30 minutes.
- Low carb comfort: All the flavor of Italian-style meatballs without the carb crash.
- Family-friendly: Even picky eaters clean their plates.
- Perfect for meal prep: They reheat beautifully for busy weekdays.
What Do Keto Turkey Meatballs in a Creamy Sauce Taste Like?
Imagine a rich Alfredo meets juicy turkey meatballs. The sauce is buttery, garlicky, and luxuriously cheesy while the turkey adds a light, savory flavor. Together? They’re a match made in dinner heaven.
Ingredients You’ll Need for Keto Turkey Meatballs in a Creamy Sauce
When it comes to making Keto Turkey Meatballs in a Creamy Sauce, the ingredients truly set the stage for a dish that’s rich, comforting, and totally low-carb friendly. Every component here plays a role in creating those juicy, flavorful meatballs and the velvety parmesan sauce that makes this recipe irresistible.
For the Meatballs:
- Ground Turkey (1 pound): Lean but tender, ground turkey is the base of our meatballs. It’s lighter than beef but still so satisfying, especially when paired with a creamy sauce.
- Egg (1 large): Acts like the glue that keeps everything together, ensuring your meatballs hold their shape without falling apart.
- Salt & Black Pepper (½ teaspoon each): The foundation of seasoning—don’t skip these! They enhance every other flavor in the recipe.
- Garlic (1 teaspoon): Freshly minced garlic will give the meatballs a savory kick, though garlic powder works in a pinch.
- Parsley (2 teaspoons): Fresh parsley adds brightness and a subtle herby note that balances the richness of the sauce.
For the Creamy Parmesan Sauce:
- Heavy Cream (1 ¾ cups): The luscious base that gives the sauce its creamy texture. This is what makes the dish so comforting without adding carbs.
- Parmesan Cheese (1 cup, freshly grated): Always buy a block of Parmesan and grate it yourself. Pre-shredded cheese often has anti-caking agents that prevent smooth melting, leaving your sauce grainy instead of silky.
- Butter (4 tablespoons): Adds a layer of richness and depth—plus it helps the sauce thicken and cling to the meatballs.
- Garlic Powder (1 teaspoon): Boosts the garlicky flavor without overpowering the sauce.
- Salt (1 teaspoon, adjust to taste): Use less if your butter is already salted.
- Black Pepper (¼ teaspoon): A small amount brings just enough warmth to balance out the creamy cheese.
👉 Pro tip: If you’ve made my Creamy Chicken Pot Pie Orzo before, you already know how magical a cream-based sauce can be. This recipe follows the same comforting idea but keeps it totally keto.
How to Make Keto Turkey Meatballs in a Creamy Sauce
Cooking Keto Turkey Meatballs in a Creamy Sauce is much easier than it looks. Follow these step-by-step directions, and you’ll have a skillet full of golden, juicy meatballs nestled in the creamiest parmesan sauce. Here’s exactly how to do it:
Step 1: Preheat Your Oven
Set your oven to 400°F (200°C). This ensures that once the meatballs are seared and coated in sauce, they’ll finish cooking evenly in the oven. A hot oven means tender centers and perfectly browned edges.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine:
- 1 pound ground turkey
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic
- 2 teaspoons parsley
The mixture will be sticky—that’s normal! To make shaping easier, lightly oil your hands or use a small scoop. This will help you roll the turkey mixture into neat little meatballs without frustration.
👉 If you enjoyed my Chicken Meatball Soup, you’ll love this recipe too. Both feature tender meatballs, but this version brings in the indulgence of a creamy parmesan sauce.
Step 3: Shape and Sear the Meatballs
Form the mixture into about 15 meatballs, roughly the size of a quarter (not too tiny, but not so large they won’t cook through).
Heat a skillet over medium-high heat with a splash of oil. Carefully add the meatballs in batches (don’t crowd them) and sear for 2–3 minutes on each side. This step isn’t about cooking them all the way—it’s about locking in flavor and giving them that gorgeous golden crust.
Step 4: Build the Creamy Parmesan Sauce
Once the meatballs are seared, transfer them to a plate and reduce the skillet heat to low. Add:
- 4 tablespoons butter
- 1 ¾ cups heavy cream
- 1 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon salt (or less if your butter is salted)
- ¼ teaspoon black pepper
Whisk as the butter melts and the cheese incorporates into the cream. Let the sauce simmer for a few minutes until it thickens slightly. The goal is a rich, velvety texture that will cling beautifully to the meatballs.
Tip: If the sauce looks too thin, keep simmering for another 2–3 minutes. Patience pays off here!
Step 5: Combine Meatballs and Sauce
Once the sauce reaches a creamy consistency, gently nestle the seared turkey meatballs back into the skillet. Spoon some of the sauce over each meatball so they’re fully coated in that cheesy goodness.
Step 6: Bake to Finish Cooking
Place the skillet (or transfer to an oven-safe dish) into the preheated oven. Bake for 15 minutes, or until the meatballs are cooked through. This step ensures the centers are juicy and safe to eat, while the sauce continues to bubble and thicken.
👉 I love this technique because it’s similar to my Garlic Parmesan Crockpot Chicken and Potatoes—that combination of creamy sauce and tender protein always wins at the dinner table.
Step 7: Stir, Garnish, and Serve
After baking, give the sauce a quick stir (the Parmesan may settle at the bottom). Garnish with freshly chopped parsley and an extra sprinkle of Parmesan.
Serve hot straight from the skillet with zucchini noodles, cauliflower rice, or even alongside roasted vegetables for a full keto-friendly meal.
Tips and Tricks for Perfect Keto Turkey Meatballs
- Cheese choice matters: Skip the pre-grated stuff—it won’t melt right.
- Keep them tender: Don’t overwork the turkey mixture when rolling.
- Sauce too thin? Simmer a few extra minutes before adding meatballs.
- Batch cooking win: Double the recipe and freeze extras (sauce included).
- Serving ideas: Pair with zucchini noodles, cauliflower rice, or just a big green salad.
Storage for Keto Turkey Meatballs in a Creamy Sauce
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze meatballs with sauce for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
FAQs
Can I use ground chicken instead of turkey?
Yes! Ground chicken works just as well, though it may be slightly leaner.
What if I don’t have an oven-safe skillet?
No problem—brown meatballs in a pan, transfer everything to a baking dish, and continue as directed.
How do I make it dairy-free?
Swap heavy cream with full-fat coconut cream and Parmesan with nutritional yeast or dairy-free cheese.
Conclusion
These Keto Turkey Meatballs in a Creamy Sauce are proof that low-carb eating doesn’t mean sacrificing comfort food. With their rich flavor, quick cook time, and family-approved taste, they’re bound to be a regular on your weekly menu.
And hey—if your kids declare you a “genius” too, just know you’re in good company. 😉
For more cozy, low-carb comfort recipes, check out my Creamy Smothered Chicken and Rice or my Garlic Parmesan Cheeseburger Bombs.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Keto Turkey Meatballs In A Creamy Sauce – Quick 30 Minute Dinner
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake
- Cuisine: American
Description
These parmesan keto turkey meatballs have just the right amount of spice and savory flavors. Making these the perfect option for an easy low carb dinner.
Ingredients
Meatballs
- 1 pound ground turkey
- 1 large egg
- 1/2 teaspoon Salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic
- 2 teaspoon parsley
Parmesan Sauce
- 1 3/4 cup Heavy cream
- 1 cup Parmesan cheese (cut from the block)
- 4 tablespoon butter
- 1 teaspoon Salt (half if using salted butter)
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
1. Preheat oven to 400°F.
2. Combine ground turkey with egg, salt, pepper, garlic and parsley. Note, this will be sticky. In order to form meatballs be sure to oil your hands before rolling them.
3. Roll seasoned ground turkey into meatballs with the diameter of a quarter but thick enough to be considered a meatball. Not super tiny but not so thick they will have a hard time cooking through. I used a meatball maker and I got 15 meatballs.
4. In a skillet on medium/high heat add oil and meatballs. Don’t crowd them, if you need to cook in batches do so. Cook on both sides for about 2-3 minutes. They don’t have to be done inside—this step is for color.
5. Remove meatballs and then adjust heat to low heat. Add in butter, heavy cream, parmesan cheese, garlic powder, salt and pepper. Allow the sauce to simmer a little. See notes if sauce isn’t thickening. Sauce should be thick before adding in meatballs.
6. After sauce is right then add meatballs back in.
7. Place in preheated oven for 15 minutes. Remove, garnish with parsley and a bit of parmesan then serve. Careful, the cream sauce will be hot.
Notes
- Parmesan Cheese – Be sure to use Parmesan Cheese from the cheese section of the grocery store. The shelf stable cheese has a non-caking agent that makes it not melt properly.
- You will have to remove the meatballs after baking and give the sauce a stir to get the thickness back. While baking the parmesan cheese likes to settle to the bottom.
