Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Low-Carb Turkey Meatballs

Prep
10 min
Cook
20 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
280

2× the original author values. Recipe yield: 4 servings.

calories
560

3× the original author values. Recipe yield: 4 servings.

calories
840
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 pound ground turkey (93% lean)
  • 1 large egg — lightly beaten
  • 1/3 cup almond flour
  • 1/2 small onion — finely grated, lightly squeezed
  • 3 cloves garlic — minced
  • 1/4 cup Parmesan cheese — finely grated
  • 2 tablespoons fresh parsley — chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes — optional
  • 1 teaspoon kosher salt — or to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1 tablespoon olive oil — plus more for pan
  • 1 tablespoon olive oil — for brushing parchment
  • 1 cup low-carb marinara or sauce of choice — for serving; optional

Instructions

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment and brush or rub with a thin layer of olive oil.
  2. Finely grate half a small onion and lightly squeeze; mince the garlic and chop the parsley.
  3. In a large bowl, gently mix the turkey, egg, almond flour, grated onion, garlic, Parmesan, parsley, oregano, red pepper flakes, salt, black pepper, and 1 tablespoon olive oil until just combined.
  4. Roll the mixture into golf ball–size meatballs (about 1½ inches), dampening hands with water if sticky. Space evenly on the prepared pan.
  5. Bake for 12 minutes, rotating the pan if needed, until the bottoms are lightly browned and the aroma is toasty.
  6. Continue baking until just cooked through and springy, 16 to 20 minutes total, or until the centers reach 165°F (74°C).
  7. For deeper color, broil 1 to 2 minutes until the tops take on a golden tint.
  8. Let the meatballs rest on the pan for 3 to 5 minutes so juices redistribute.
  9. Toss with warm low-carb marinara, serve over zucchini noodles, or pair with roasted vegetables or a lemony yogurt sauce.
  10. Cool completely, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a covered skillet with a splash of broth or sauce until hot.

Notes

Cool completely before storing. Refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently in a covered skillet with a splash of broth or marinara over medium-low heat until hot; from frozen, thaw overnight or simmer in sauce 10–12 minutes.

Source: https://simplersavory.com/low-carb-turkey-meatballs/