Dinner

Keto Turkey Meatballs in Creamy Parmesan Sauce Recipe

Name: Keto Turkey Meatballs in Creamy Parmesan Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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); 1 3/4 cup heavy cream; 1 cup Parmesan cheese (freshly grated from the block); 1 teaspoon salt; 1 teaspoon garlic powder; 1/4 teaspoon black pepper; Oil for cooking meatballs (such as olive oil or avocado oil)

Byluca Carter November 12, 2025November 12, 2025

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Introduction

These amazing keto turkey meatballs are tender and flavorful, cooked in a rich and creamy Parmesan sauce. Ready in just 30 minutes, they make a perfect low-carb dinner that’s both comforting and satisfying.

A close-up view of a black cast iron pan filled with nine browned meatballs sitting in a thick, creamy yellow sauce dotted with small green herb pieces. The meatballs have a crispy, golden-brown crust on the top and sides, showing textured, slightly rough surfaces. The sauce appears smooth and rich, pooling around the meatballs and reaching the pan’s edges, where it clings slightly and sparkles with spots of browned bits. To the left side of the pan, part of a wooden spatula rests on the white marbled surface beneath. The overall image shows a warm, hearty dish with a mix of golden browns, creamy yellows, and fresh green specks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground turkey
1 large egg

1/2 teaspoon salt
1/2 teaspoon black pepper

1 teaspoon garlic
2 teaspoons parsley

1 3/4 cups heavy cream
1 cup Parmesan cheese (freshly grated from the block)
1 teaspoon salt (for sauce)

1 teaspoon garlic powder
1/4 teaspoon black pepper
Oil (for cooking and greasing hands)

Instructions

Step 1: Preheat your oven to the broil setting.
Step 2: In a bowl, combine ground turkey, egg, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic, and parsley. The mixture will be sticky, so oil your hands before forming meatballs.
Step 3: Roll the mixture into meatballs about the size of a quarter in diameter. Aim for a size that’s not too small but thick enough to cook through evenly (approximately 15 meatballs).

Step 4: Heat oil in a skillet over medium heat. Add the meatballs without crowding the pan; cook in batches if needed. Brown the meatballs on all sides until fully cooked through.
Step 5: Remove the meatballs and lower the heat to medium-low. Drain any excess fat from the pan, then add heavy cream, Parmesan cheese, garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently and simmer until the sauce thickens and the cheese melts completely.
Step 6: Return meatballs to the sauce, then place the skillet in the oven to broil briefly, just until the tops brown slightly. Remove from the oven, garnish with additional parsley and Parmesan, and allow to cool slightly before serving. The sauce will be hot!

Tips & Variations

Use freshly grated Parmesan for a smoother, more flavorful sauce.
Oil your hands well when shaping meatballs to prevent sticking.
For a spicier kick, add red pepper flakes to the meatball mixture or sauce.

If you don’t have a meatball maker, rolling by hand works perfectly fine.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking the creamy sauce. You can also freeze cooked meatballs and sauce separately for up to 1 month; thaw overnight before reheating.