Amazing Keto Turkey Meatballs in a Creamy Parmesan Sauce Recipe
Introduction
These amazing keto turkey meatballs in a creamy sauce are a delicious and satisfying low-carb meal. Tender turkey meatballs are cooked to perfection and served in a rich, cheesy cream sauce that will please any palate.
Ingredients
- 1 pound ground turkey
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic
- 2 teaspoons parsley
- 1 3/4 cups heavy cream
- 1 cup Parmesan cheese (cut from the block)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat your oven on the broil setting.
- Step 2: In a bowl, combine the ground turkey with the egg, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic, and parsley. The mixture will be sticky, so oil your hands before shaping the meatballs.
- Step 3: Roll the mixture into meatballs about the size of a quarter in diameter but thick enough to cook through evenly. You should get around 15 meatballs.
- Step 4: Heat oil in a skillet over medium heat. Add the meatballs without crowding the pan; cook in batches if needed. Brown the meatballs on all sides until fully cooked.
- Step 5: Remove the cooked meatballs from the skillet. Lower the heat to medium-low and discard any excess fat. Add the heavy cream, Parmesan cheese, garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir and let the sauce simmer gently until it thickens and the cheese melts.
- Step 6: Return the meatballs to the sauce, then place the skillet under the broiler briefly to brown the tops slightly. Remove from oven, garnish with parsley and extra Parmesan, and serve. Be cautious—the cream sauce will be hot, so allow it to cool slightly before eating.
Tips & Variations
- Oil your hands well before forming meatballs to prevent sticking and ensure uniform shape.
- Use freshly grated Parmesan from a block for the best sauce texture and flavor.
- If you prefer a spicier sauce, add a pinch of red pepper flakes while simmering the cream sauce.
- For extra herbs, garnish with fresh basil or thyme alongside parsley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve the cream sauce’s texture, stirring occasionally. Avoid microwaving directly as it may cause the sauce to separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground chicken instead of turkey?
Yes, ground chicken works well and will yield similarly tender meatballs with a mild flavor.
How do I prevent the sauce from separating?
Simmer the sauce gently over low to medium-low heat and stir frequently. Avoid boiling, as high heat can cause the cream to separate from the cheese.
PrintAmazing Keto Turkey Meatballs in a Creamy Parmesan Sauce Recipe
These amazing keto turkey meatballs are packed with flavor and served in a rich, creamy Parmesan sauce. Perfectly browned and finished under the broiler for a slight crisp on top, these meatballs are a delicious low-carb meal that combines tender turkey with a luscious, cheesy cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 meatballs (serves 4) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
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 or dried)
Creamy Sauce
- 1 3/4 cups heavy cream
- 1 cup Parmesan cheese (freshly grated from the block)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Oil for cooking meatballs (e.g., olive oil or avocado oil)
Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese (optional)
Instructions
- Preheat the Broiler: Set your oven to broil to get ready for finishing the meatballs with a slight browning on top.
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, egg, salt, black pepper, garlic, and parsley. The mixture will be sticky; to make rolling easier, oil your hands before shaping.
- Form the Meatballs: Roll the mixture into meatballs roughly the diameter of a quarter – not too small to dry out, but not too thick to cook through evenly. Using a meatball maker or your hands, form about 15 meatballs.
- Brown the Meatballs: Heat oil in a skillet over medium heat. Add meatballs without crowding the pan—cook in batches if needed. Brown meatballs on all sides until fully cooked through, ensuring a nice sear.
- Remove Meatballs and Prepare Sauce: Take meatballs out of the skillet and set aside. Reduce heat to low-medium and remove any excess grease. Add heavy cream, Parmesan cheese, garlic powder, salt, and pepper to the skillet. Stir continuously and let the sauce simmer gently until it thickens and the cheese melts fully.
- Combine and Finish: Return the meatballs to the skillet, coating them well with the creamy sauce. Transfer the skillet to the preheated oven and broil just until the tops brown slightly—this adds a lovely texture and flavor.
- Serve: Remove from oven, garnish with fresh parsley and a sprinkle of Parmesan cheese. Allow to cool slightly before serving as the cream sauce will be hot.
Notes
- Oiling your hands before rolling the meatballs prevents sticking and helps form uniform shapes.
- Cooking meatballs in batches prevents overcrowding and ensures even browning.
- Use freshly grated Parmesan cheese for best melting and flavor in the sauce.
- Adjust seasoning in the sauce to taste before adding the meatballs back in.
- Allow the sauce to cool slightly before serving to avoid burns from hot cream.
- This recipe is low-carb and keto-friendly, suitable for a ketogenic diet.
Keywords: keto turkey meatballs, creamy sauce, low carb meatballs, Parmesan sauce, keto dinner, turkey recipes
