Turkey Meatballs in Creamy Sauce (keto, gluten-free)
These keto turkey meatballs are a delicious and satisfying way to enjoy classic comfort food without the carbs! Tender meatballs infused with aromatic spices simmer in a creamy, rich sauce, creating a truly irresistible dish.
They are packed with protein (38 g protein) from the lean turkey, and low in carbs (4 g net carbs) making this a healthy and satisfying meal that will keep you feeling full and energized.
And the best part? Everyone will love them, even those who aren’t counting carbs.
The recipe requires:
14 Ingredients
Active cooking time: 20 minutes
Total cooking time: 1 hour
Table of Contents
Why you will love this!
Nourishing and satisfying: These meatballs provide a balance of protein and healthy fats, keeping you feeling full and energized without the carb overload. The lean turkey provides protein, making it an excellent choice for those following a low-carb or ketogenic diet.
Crowd-Pleaser: Whether you’re cooking for your family or hosting a gathering, these meatballs are a guaranteed hit. The creamy sauce and tender texture will have everyone coming back for more.
Bursting with flavor: Get ready for a burst of flavor! The combination of savory meatballs, aromatic spices, and a rich, creamy sauce is simply irresistible.
Dietary flexibility: This recipe caters to various dietary needs. It’s naturally gluten-free and can easily be made dairy-free by omitting the Parmesan cheese and making marinara sauce instead of creamy sauce.
Keto Turkey Meatballs Recipe
Ingredients
To make delicious keto meatballs in creamy sauce you’ll need a few simple ingredients:
MEATBALLS:
Ground meat: I like to use ground turkey for this recipe, as leaner meat goes beautifully with rich and creamy sauce. You can also use chicken, pork or beef.
Onion: use one small onion and grate it on a grater with large holes, it helps to make meatballs juicer.
Egg: helps to bind the ingredients together.
Almond flour: substitution for bread crumbs.
Parmesan Cheese: for extra flavor, it can be substituted with more almond flour.
Garlic: for garlic flavor and mild sharpness.
Spices: I like a simple blend of freshly ground black pepper, paprika, garlic powder, Italian seasoning and onion powder.
CREAMY SAUCE:
Broth or stock: use homemade chicken broth/stock or a store-bought version for convenience. You can use any meat stock or broth for that as well.
Heavy Cream: creates trich and velvety texture.
Butter: for sauteing and frying. You can also use ghee.
Aromatics: Dijon mustard, minced garlic clove.
*you’ll find the exact measurements in the recipe card below.
Equipment
Prepare these tools to make this delicious recipe:
- Large mixing bowl
- Cutting board and a knife
- Cutting board or a plate
- Large skillet/ frying pan
Instructions
Step 1: Combine and mix
Begin by grating the onion and Parmesan cheese. Mince or press the garlic.
In a large bowl, thoroughly combine the ground meat, grated onion, garlic, almond flour, Parmesan, egg, and spices.
TIP: Avoid overmixing, as this can make the meatballs tough.
Step 2: Shape the meatballs
With wet hands, form the mixture into meatballs of your desired size. Wetting your hands prevents the mixture from sticking and helps create smooth meatballs.
I like to keep the bowl of water nearby to keep the hands wet.
Step 3: Creamy Sauce
In the same skillet used for the meatballs, melt the butter over medium heat. Add the minced garlic and sauté briefly. Pour in the stock and simmer for a few minutes to allow it to reduce and develop a richer flavor. Using the same skillet captures the flavorful browned bits left from the meatballs, adding depth to the sauce.
Stir in the heavy cream and continue simmering until the sauce thickens slightly. Gradually whisk in the Parmesan cheese until it’s melted and the sauce is smooth. Slowly incorporating the cheese prevents it from clumping.
Gently add the browned meatballs to the creamy sauce. Simmer over low heat until the meatballs are cooked through (reaching an internal temperature of 165°F or 73°C).
Simmering the meatballs in the sauce allows them to absorb the flavors and finish cooking gently.
Serve warm with your favorite side dishes and enjoy!
Top Tips
Follow these tips to make the most delicious and satisfying keto creamy meatballs:
Don’t overmix: Overmixing leads to tough meatballs.
Wet your hands: This prevents sticking and helps create smooth meatballs. Keep a bowl of water nearby for easy access!
Brown for flavor: Browning adds a delicious depth of flavor and seals in juices.
Adjust simmering time: Simmer the sauce longer for a thicker consistency.
Use the same skillet: Capture those flavorful browned bits from the meatballs to enhance the sauce.
Use a meat thermometer: Ensure your meatballs reach a safe internal temperature of 165°F (73°C). This guarantees they are fully cooked and safe to enjoy.
Side Dishes
While these keto creamy meatballs are delicious on their own, pairing them with the right side dish can truly elevate your meal. Here are some fantastic low-carb options:
Mashed Cauliflower: A creamy and comforting classic, mashed cauliflower mimics the texture and satisfaction of mashed potatoes without the carbs.
Zucchini noodles or Spaghetti Squash: These vegetable-based noodles provide a light and satisfying base for the rich meatballs and sauce.
Roasted Cauliflower or Broccoli: Roasting brings out the natural sweetness of these cruciferous vegetables, adding a flavorful and nutritious element to your plate.
Cauliflower Rice: A versatile and low-carb alternative to rice, cauliflower rice soaks up the creamy sauce beautifully.
Roasted Butternut Squash or Pumpkin: The sweetness of roasted squash or pumpkin complements the savory meatballs, creating a balanced and satisfying meal.
Steamed Vegetables: Keep it simple with a side of steamed vegetables for a healthy and flavorful addition.
Quick Pickled Red Onions: Add a vibrant pop of color and a tangy bite with quick pickled red onions. Their acidity cuts through the richness of the meatballs and sauce for a refreshing contrast.
FAQ
How to store keto meatballs?
Store turkey meatballs in the refrigerator for up to 3-4 days in an airtight container.
To Freeze:
Cool the meatballs and sauce completely. For best results, freeze the meatballs and sauce separately.
Freeze the meatballs: Arrange the meatballs in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents them from sticking together.
Freeze the sauce: Pour the cooled sauce into a freezer-safe container or bag.
Use within 3 months.
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Turkey Meatballs in Creamy Sauce
From weeknight dinners to special gatherings, these keto meatballs in creamy sauce are a versatile and comforting dish everyone will love!
Ingredients
- 500 g (1 pound) ground turkey
- 1 egg
- 1 small yellow/white onion, grated
- 3 tablespoons (40 g) almond flour
- 2 tablespoons (15 g) finely grated parmesan cheese
- 1 garlic clove, minced or pressed or 1 teaspoon garlic powder
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon ghee or 2 tablespoons olive oil + 1 teaspoon butter for frying meatballs
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Creamy Sauce
- 1 tablespoon butter
- 1 garlic clove, minced or 1 teaspoon of garlic powder
- 1 cup (240 ml) chicken broth/stock
- 1/2 cup (120 ml) heavy cream
- 2-3 tablespoons (20 g) parmesan cheese, finely grated
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- salt to taste
Instructions
Meatballs:
- First, grate the onion using a grater with large holes, mince or press the garlic, and grate the Parmesan cheese.
- In a large mixing bowl, combine all the ingredients for the meatballs: ground meat, grated onion, minced garlic, almond flour, grated Parmesan, egg, and spices. Mix well until all ingredients are thoroughly combined.
- Wet your hands and start forming the meatballs. You can scoop the meat mixture with a regular spoon or a cookie scoop. Roll each meatball in your hands and place it on a plate, kitchen board, or baking sheet.
- Heat ghee or olive oil with butter in a skillet over medium-high heat. Fry the meatballs on all sides until golden brown but still raw inside. Transfer the meatballs to a plate and cover with a lid or foil.
Creamy Sauce:
- Lower the heat to medium. In the same skillet, add 1 tablespoon of butter. Allow it to melt, then add the minced garlic and sauté for 30 seconds.
- Pour in the stock and bring it to a gentle simmer. Let it reduce slightly for about 3–4 minutes to concentrate the flavor.
- Stir in the heavy cream and continue to simmer for another 4–5 minutes, stirring occasionally, until the sauce thickens slightly.
- Slowly whisk in the grated Parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth and creamy. Give the sauce a taste and adjust the seasoning and salt to your preference.
- Gently place the browned meatballs into the sauce. Simmer the meatballs in the sauce for 10–15 minutes over low heat, or until they are fully cooked through to 165 degrees F (73 degrees C).
Serve warm with your favorite sides and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 386Total Fat: 24.1gSaturated Fat: 12.2gTrans Fat: 0gCholesterol: 185mgSodium: 285mgCarbohydrates: 4.9gNet Carbohydrates: 3.8gFiber: 1.1gSugar: 1gProtein: 38.5g