Description
These Amazing Keto Turkey Meatballs in a Creamy Parmesan Sauce are a perfect low-carb, high-flavor meal. Juicy turkey meatballs are seared to golden perfection and then simmered in a rich, cheesy cream sauce. Finished under the broiler for a slight browning on top, this dish is both comforting and keto-friendly, ideal for a satisfying dinner.
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 to preheat while preparing the meatballs and sauce.
- Prepare Meatball Mixture: In a large bowl, combine ground turkey, egg, salt, black pepper, garlic, and parsley. The mixture will be sticky – lightly oil your hands to make forming the meatballs easier.
- Form Meatballs: Roll the mixture into uniform meatballs about the diameter of a quarter but thick enough to ensure they cook through properly. Using a meatball maker can help maintain consistency; this recipe yields about 15 meatballs.
- Sear Meatballs: Heat a skillet over medium heat with a little oil. Add a few meatballs at a time, ensuring not to overcrowd the pan. Brown all sides of the meatballs until fully cooked through. Remove the cooked meatballs and set aside.
- Prepare Creamy Parmesan Sauce: Lower the heat to medium-low and remove any excess grease from the pan. Add heavy cream, Parmesan cheese, garlic powder, salt, and black pepper. Stir continuously and let the sauce simmer gently until it thickens and the cheese melts completely.
- Combine Meatballs and Sauce: Once the sauce has thickened to a creamy consistency, add the cooked meatballs back into the skillet, coating them evenly with the sauce.
- Broil for Finish: Transfer the skillet or move the meatballs and sauce to an oven-safe dish and place under the preheated broiler just long enough to slightly brown the top of the meatballs and sauce, about 2-3 minutes. Watch closely to prevent burning.
- Serve: Remove from oven, garnish with additional parsley and a sprinkle of Parmesan cheese. Let cool slightly before serving, as the cream sauce will be hot.
Notes
- Oiling your hands helps in rolling sticky meatballs easily without them sticking.
- Cook meatballs in batches if needed; overcrowding the pan causes steaming instead of browning.
- Use freshly grated Parmesan for best melting and flavor in the sauce.
- Keep a close eye during broiling to avoid burning the cheese on top.
- Allow the dish to cool slightly before serving due to hot cream sauce.
Nutrition
- Serving Size: 1 serving (approximately 4 meatballs with sauce)
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 145 mg
