Keto Turkey Meatballs in Creamy Parmesan Sauce Recipe
These amazing keto turkey meatballs are cooked to perfection in a skillet and finished with a rich, creamy parmesan sauce. Featuring tender turkey meatballs seasoned with garlic and parsley, simmered in a luscious heavy cream and parmesan mixture, this dish is perfect for a low-carb, high-fat ketogenic meal. Quick to prepare and bursting with flavor, these meatballs are ideal for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 15 meatballs) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
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)
Creamy Sauce
- 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)
Instructions
- Preheat Broiler: Start by preheating your oven’s broiler to prepare for final browning of the meatballs. This step ensures a lovely finish on the dish.
- Prepare Meatball Mixture: In a large mixing bowl, combine the ground turkey, egg, salt, black pepper, garlic, and parsley. The mixture will be sticky; to make shaping easier, lightly oil your hands before rolling.
- Form Meatballs: Shape the seasoned turkey mixture into meatballs approximately the diameter of a quarter, ensuring they are thick enough to cook through evenly, roughly 15 meatballs. Alternatively, use a meatball maker for uniform size.
- Cook Meatballs: Heat a skillet over medium heat and add oil to coat the pan. Place the meatballs in the skillet, avoiding overcrowding (cook in batches if necessary). Brown the meatballs on all sides until fully cooked through, about 8-10 minutes.
- Make Creamy Sauce: Remove the cooked meatballs from the skillet and lower the heat to low-medium. Remove any excess grease from the pan. Add the heavy cream, parmesan cheese, garlic powder, salt, and pepper to the skillet. Stir continuously and allow the sauce to simmer gently, melting the cheese and thickening the sauce to a creamy consistency.
- Combine and Finish: Once the sauce has thickened, add the browned meatballs back into the skillet, coating them well with the sauce. Transfer the skillet to the preheated oven and broil briefly to brown the tops slightly and meld the flavors, approximately 3-5 minutes.
- Garnish and Serve: Remove from the oven carefully. Garnish with additional parsley and a sprinkle of Parmesan cheese. Let the dish cool slightly before serving as the cream sauce will be hot.
Notes
- Oiling your hands before shaping the meatballs prevents sticking and helps create nicely formed balls.
- Cooking the meatballs in batches prevents overcrowding, which ensures they brown evenly and cook thoroughly.
- Use freshly grated Parmesan cheese for best flavor and smooth melting in the sauce.
- The broiler step is quick, so watch carefully to avoid burning the top of the sauce or meatballs.
- Let the dish rest a few minutes before serving as the creamy sauce retains heat well.
- This recipe is keto-friendly due to its low-carb, high-fat ingredients.
Keywords: keto turkey meatballs, creamy turkey meatballs, low carb meatballs, keto dinner, easy keto recipe, keto comfort food, parmesan cream sauce
