Low Carb Turkey Meatballs & Gravy
User Reviews
4.8
45 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Servings
6
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Calories
351 kcal
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Course
Main Course
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Cuisine
Greek
Low Carb Turkey Meatballs & Gravy
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These low carb turkey meatballs rare easy and super satisfying.
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Ingredients
- 1 lb ground turkey
- ½ onion finely diced
- 2 garlic cloves finely minced
- 1 egg
- ½ cup Parmesan Cheese finely grated
- 2 oz pancetta uncured, diced small
- ½ cup almond flour
- ½ cup fresh mint leaves minced
- 2 tablespoons ground cumin
- 1 tablespoon ground mustard
- 1 tablespoon ground nutmeg
- sea salt
- freshly ground pepper
Meatball gravy
- 2 tablespoons butter
- 1 onion diced
- 3 cups chicken stock
- ¼ cup heavy cream
- 1 cup Parmesan Cheese shredded
- 2 tbsp Dijon mustard
- 2 teaspoons ground mustard
- 1 teaspoon ground nutmeg
- 1½ teaspoon Coconut aminos
- 1½ teaspoon salt or to taste
- ⅓ teaspoon cayene pepper optional
For frying
- olive oil
For serving
- finely chopped fresh mint optional
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Instructions
Make the meatballs
- In a large bowl, add the ground turkey, almond flour, onion, mint, egg, cumin, mustard, garlic powder, pancetta, parmesan cheese, a generous pinch of salt, and a generous grind of fresh pepper. Mix with your hands (I usually wear plastic gloves when mixing poultry) or a spoon until all are well incorporated. Don't overwork it. With the help of a medium ice cream scooper, form the mixture into meatballs. Place meatballs on a baking sheet. Refrigerate for 15 min if the room temperature is hot and they are too loose to handle.
- Heat 2-3 tablespoons of olive oil in a skillet at medium-high heat. Lightly fry the meatballs in batches and brown on all sides, about 2-3 minutes. Don't worry about being fully cooked; they will finish cooking in the sauce. Place browned meatballs on paper towels to absorb any oil.
Make the sauce
- In a deep sauté pan, heat 2 tbsp butter. Add the onion, season with a pinch of salt and sauté for 1-2 min until translucent.
- Add the three cups of chicken stock, and season with salt, cayenne, ground mustard, nutmeg, and coconut aminos. Stir well. Add the parmesan cheese and heavy cream. Stir and simmer in low heat for 5 min.
- Place meatballs in the sauce and simmer for 10 in. Make sure meatballs are cooked through.
Notes
- The recipe makes about 28 meatballs, about 1 inch each.
- Serve meatballs over cauliflower mash, cauliflower rice, buttery mashed potatoes, or pasta if not low carb.
- Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.
- The recipe makes about 28 meatballs, about 1 inch each.
- If the temperature is pretty warm and you notice that rolling your turkey meatballs is getting messy, you can place them in the fridge for about 30 minutes or in the freezer for about 5 minutes to help firm them up. This will help the meatballs keep their shape better while frying.
- Serve meatballs over cauliflower mash, cauliflower rice, buttery mashed potatoes, or pasta if not low carb.
Nutrition Information
Show Details
Serving
4meatballs
Calories
351kcal
(18%)
Carbohydrates
13g
(4%)
Protein
21g
(42%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Cholesterol
85mg
(28%)
Sodium
1576mg
(66%)
Potassium
279mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
684IU
(14%)
Vitamin C
4mg
(4%)
Calcium
376mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 351kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 85mg | 28% |
| Sodium | 1576mg | 66% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 376mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
45 reviews
Excellent
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