Winter is finally here. You probably want something warm and filling right now. These keto turkey meatballs are the perfect answer for your busy schedule.
They are ideal for a healthy reset this month. You can make them ahead of time easily. Dinner will be ready in just minutes tonight. It is a great way to stay on track.
Why This Recipe Is a Winner
These meatballs are a total lifesaver for busy families. They are packed with lean, healthy protein. Using almond flour keeps them low-carb and gluten-free. They stay incredibly juicy and tender every time.
This recipe is a winner for meal prep fans. You can feed your family without any stress. It fits perfectly into a balanced winter lifestyle. Everyone will ask for seconds at the table.
Simple Method
Making these is very straightforward and quick. You just mix, roll, and bake them. There is no messy frying involved here. A single baking sheet does all the work. Even beginners can master this dish easily.
Simple Ingredients
Most of these items are already in your pantry. Using fresh herbs makes a big difference.
- 1 lb (454g) Ground Turkey (93% lean)
- 1/2 cup Finely Ground Almond Flour
- 1/2 cup Grated Parmesan Cheese
- 1 Large Egg, lightly beaten
- 2 cloves Garlic, minced
- 1/4 cup Fresh Parsley, finely chopped
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Ground Black Pepper
Step-by-Step
- Preheat the oven to 400°F (200°C). Line a heavy-duty rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the egg and almond flour. Add parmesan, garlic, parsley, oregano, onion powder, salt, and pepper. Stir until a consistent paste is formed.
- Add the ground turkey to the bowl. Use clean hands to incorporate the turkey into the paste. Avoid over-mixing to keep the texture light and tender.
- Using a 1.5-inch cookie scoop, portion the mixture. Roll each between your palms to smooth the surface. This should make about 16 equal spheres.
- Arrange the meatballs on the prepared baking sheet. Leave at least 1 inch of space between each. This helps them brown evenly in the oven.
- Bake for 18 to 20 minutes. The internal temperature should reach 165°F (74°C). Use a digital thermometer for the best results.
- Rest for 5 minutes before serving for immediate meals. For storage, let them cool completely to room temperature.
Best Ways to Enjoy It
Serve these warm over fresh zucchini noodles. They also taste great with a simple salad. Add a dollop of creamy pesto sauce for flavor. These are perfect for weekday lunches too. Sit back and enjoy a nourishing meal.
Keep It Fresh
Store leftovers in the fridge for four days. These are excellent for long-term storage in the freezer. Flash-freeze them on a tray first. Then move them to a sealed bag. Reheat in the oven at 350°F easily. They stay moist and delicious after reheating.
Tips for Best Results
- Use a cookie scoop for even sizes.
- Don’t skip the resting time after baking.
- Avoid over-mixing the meat for better texture.
- Wet your hands slightly before rolling the balls.
- Prepare a double batch for easy freezer meals.
- Check the temperature to avoid dry turkey.
Ways to Switch It Up
- Swap turkey for ground chicken if preferred.
- Add red pepper flakes for a spicy kick.
- Use fresh basil instead of parsley for variety.
- Try Pecorino Romano for a sharper cheese flavor.
Quick Answers
Can I make these without almond flour?
You can use crushed pork rinds instead. This keeps the recipe keto and gluten-free. The texture will still be very good.
How do I prevent dry turkey meatballs?
Do not over-bake the meatballs in the oven. The egg and cheese help keep them moist. Always use a digital meat thermometer.
I hope these meatballs make your winter evenings a little brighter. They are such a simple way to nourish your family. Happy cooking and enjoy every bite!
— Katie Wood
Ingredients
- 1 lb (454g) Ground Turkey (93% lean)
- 1/2 cup Finely Ground Almond Flour
- 1/2 cup Grated Parmesan Cheese
- 1 Large Egg , lightly beaten
- 2 cloves Garlic , minced
- 1/4 cup Fresh Parsley, finely chopped
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Ground Black Pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a heavy-duty rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the beaten egg, almond flour, parmesan cheese, minced garlic, chopped parsley, oregano, onion powder, salt, and pepper. Stir until a consistent paste is formed.
- Add the ground turkey to the bowl. Using clean hands or a stand mixer with a paddle attachment on low speed, incorporate the turkey into the binder paste until just combined. Avoid over-mixing to prevent a rubbery texture.
- Using a 1.5-inch cookie scoop, portion the mixture into approximately 16 equal spheres. Roll each between palms to smooth the surface.
- Arrange the meatballs on the prepared baking sheet, ensuring at least 1 inch of clearance between each unit to facilitate even heat distribution and browning.
- Bake for 18 to 20 minutes, or until the internal temperature reaches a minimum of 165°F (74°C) as measured by a calibrated digital meat thermometer.
- For immediate consumption, rest for 5 minutes. For prepper storage, cool completely to room temperature, then flash-freeze on the tray for 2 hours before transferring to vacuum-sealed bags.
