Description
Delicious and creamy keto-friendly turkey meatballs cooked to perfection with a rich Parmesan cream sauce. These meatballs are tender, flavorful, and baked to brown the sauce for an elegant finish. Perfect for a low-carb, high-fat dinner that satisfies comfort food cravings without compromising your diet.
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 (fresh, chopped)
Parmesan 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
Instructions
- Preheat the Oven: Set your oven to broil to prepare for finishing the dish with a slight browning effect.
- 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 make rolling easier.
- Shape Meatballs: Roll the seasoned turkey mixture into approximately 15 meatballs, each about the diameter of a quarter and thick enough to cook through evenly.
- Cook Meatballs in Skillet: 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.
- Make Parmesan Sauce: Remove meatballs and reduce heat to low-medium. Remove excess fat from the skillet. Add heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir continuously and allow the sauce to simmer gently until thickened.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, coating them well with the thickened Parmesan sauce.
- Broil to Finish: Place the skillet under the broiler briefly to brown the top of the sauce slightly. Watch carefully to avoid burning.
- Garnish and Serve: Remove from oven, garnish with extra parsley and Parmesan cheese. Serve warm, allowing the sauce to cool slightly before eating to avoid burning.
Notes
- Oiling your hands prevents meatball mixture from sticking while rolling.
- Cook meatballs in batches if necessary to avoid overcrowding and ensure even browning.
- Use freshly grated Parmesan cheese for best flavor and melting quality.
- Keep an eye on the sauce under the broiler to prevent burning.
- This recipe is keto-friendly due to its low carbohydrate content and high fat from cream and cheese.
Nutrition
- Serving Size: 1/4 recipe (about 4 meatballs with sauce)
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 160mg
