Description
Delicious and creamy keto-friendly turkey meatballs cooked to perfection and smothered in a rich Parmesan cream sauce. These savory meatballs are perfect for a low-carb diet and make a comforting, satisfying meal that’s easy to prepare on the stovetop and finished under the broiler for a golden touch.
Ingredients
Units
Scale
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)
Parmesan Sauce
- 1 3/4 cups heavy cream
- 1 cup Parmesan cheese (freshly grated from block)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat Broiler: Set your oven to broil mode so it’s ready for finishing the dish later.
- Prepare Meatball Mixture: In a mixing bowl, combine ground turkey, egg, salt, black pepper, garlic, and parsley. Mix thoroughly. The mixture will be sticky, so oil your hands before forming to prevent sticking.
- Form Meatballs: Roll the turkey mixture into roughly 15 meatballs about the diameter of a quarter but thick enough to cook through evenly. Use a meatball maker if available for consistent size.
- Brown Meatballs: Heat oil in a skillet over medium heat. Add meatballs without crowding the pan; cook in batches if necessary. Brown meatballs on all sides until cooked through, then remove them from the skillet.
- Make Parmesan Sauce: Reduce heat to low-medium. Remove excess grease from the skillet. Pour in heavy cream, then add Parmesan cheese, garlic powder, salt, and black pepper. Stir constantly allowing the cheese to melt and the sauce to gently simmer and thicken to a creamy consistency.
- Combine Meatballs and Sauce: Once the sauce is thickened, return the cooked meatballs to the skillet and coat them with the sauce evenly.
- Broil to Finish: Place the skillet (oven-safe) under the broiler briefly to brown the top of the sauce slightly. Watch closely to prevent burning.
- Serve: Remove from oven and garnish with extra parsley and a sprinkle of Parmesan cheese. Allow to cool slightly to avoid burning from hot cream sauce before serving.
Notes
- Oiling your hands is key to preventing the sticky turkey mixture from sticking while rolling meatballs.
- Cooking meatballs in batches ensures even browning and thorough cooking.
- Simmer the sauce gently to avoid curdling the cream while melting the cheese.
- Broiling is just for a short time to brown the top; avoid leaving under broiler too long.
- This recipe is perfect for keto and low-carb diets.
Nutrition
- Serving Size: 1 serving (approx. 4 meatballs with sauce)
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 150 mg
