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Low Carb Turkey Meatballs & Gravy

These low carb turkey meatballs rare easy and super satisfying.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 351 kcal
Course: Main Course
Cuisine: Greek

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

Instructions

Make the meatballs
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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

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

% 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.