Keto Turkey Meatballs in Creamy Parmesan Sauce

Introduction

This recipe for Amazing Keto Turkey Meatballs in a Creamy Sauce combines tender, flavorful meatballs with a rich, cheesy sauce that’s perfect for a low-carb meal. It’s a simple yet satisfying dish that’s sure to please family and guests alike.

A black cast iron pan filled with about fourteen browned meatballs sitting in a creamy, light yellow sauce with specks of green herbs sprinkled over the top. The sauce has a slightly bubbly texture with some golden brown spots where it has cooked. The pan rests on a wooden surface with a wooden spatula and a wedge of pale yellow cheese with some shavings on a white marbled texture beside it. A light gray cloth is partially visible at the top left corner. 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 (cut from the block)
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper

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; oil your hands to help form the meatballs more easily.
Step 3: Roll the turkey mixture into meatballs about the size of a quarter in diameter, making sure they are thick enough to cook through. You should get about 15 meatballs.
Step 4: Heat oil in a skillet over medium heat. Add meatballs without crowding the pan; cook in batches if necessary. Brown the meatballs on all sides until fully cooked, then remove them from the skillet.
Step 5: Reduce the skillet heat to low-medium. Remove any excess grease from the pan. Add heavy cream, Parmesan cheese, garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently and allow the sauce to simmer slightly as the cheese melts and thickens the sauce.
Step 6: Once the sauce is thick, return the meatballs to the skillet. Place the skillet in the oven under the broiler just long enough to lightly brown the tops of the meatballs.
Step 7: Remove from the oven, garnish with extra parsley and Parmesan if desired. Let cool slightly before serving, as the cream sauce will be hot.

Tips & Variations

Use freshly grated Parmesan cheese from the block for a better melting texture and richer flavor.
Oiling your hands before shaping the meatballs prevents sticking and helps them hold their shape.
If you don’t have a broiler, you can brown the meatballs thoroughly in the skillet and finish cooking through with a lid on, then add the sauce.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

Storage

Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream sauce from separating. Avoid microwaving to maintain the sauce’s creamy texture.

How to Serve

The image shows a black cast-iron pan filled with creamy beige-yellow sauce topped with about fifteen browned meatballs, scattered throughout the pan, with small green herb bits sprinkled on top. The pan sits on a wooden surface next to a wooden cutting board holding a wedge of hard cheese with some shavings around it. A light gray cloth is partially visible on the top left corner. There is a wooden spoon on the right side, resting on the wooden surface. The whole scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken is a good substitute; just be aware it might be slightly less lean and have a milder flavor.

Is this recipe suitable for freezing?

Yes, you can freeze the cooked meatballs and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.