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.