Description
Delicious and creamy keto-friendly turkey meatballs cooked to perfection and served in a rich Parmesan cream sauce. These tender meatballs are seasoned with garlic and parsley, browned in a skillet, and finished in a broiler to add a slight golden top, making for a comforting low-carb meal perfect for dinner.
Ingredients
Units
Scale
Meatballs
- 1 pound ground turkey
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons parsley, chopped
Parmesan Sauce
- 1 3/4 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat Broiler: Set your oven to broil to get ready for finishing the meatballs.
- Prepare Meatball Mixture: In a bowl, combine ground turkey, egg, salt, black pepper, garlic powder, and parsley. The mixture will be sticky; oil your hands to easily roll the meatballs.
- Form Meatballs: Roll the mixture into meatballs roughly the diameter of a quarter but thick enough to cook thoroughly, about 15 meatballs total.
- Brown Meatballs: Heat oil in a skillet over medium heat. Add the meatballs without crowding the pan and brown them on all sides until fully cooked through. Remove meatballs and set aside.
- Make Parmesan Sauce: Lower heat to medium-low, discard excess grease from the pan, then add heavy cream, Parmesan cheese, garlic powder, salt, and black pepper. Stir continuously and allow the sauce to simmer gently until thickened.
- Combine Meatballs and Sauce: Return the browned meatballs to the skillet with the thickened sauce, coating them evenly.
- Broil for Finish: Place the skillet under the broiler just long enough to brown the tops of the meatballs slightly.
- Garnish and Serve: Remove from oven, sprinkle with additional parsley and Parmesan, allow to cool slightly and serve warm.
Notes
- Oiling your hands prevents the sticky turkey mixture from clinging while forming meatballs.
- Do not crowd the skillet while browning to ensure even cooking and proper browning.
- The sauce should be thick enough to coat the meatballs; simmer gently to avoid curdling the cream.
- Keep an eye on the broiler to prevent burning; the browning should be light and quick.
- The dish is best served warm, but be careful as the cream sauce can be very hot right after cooking.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 1g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 140mg
