Keto Turkey Meatballs

So what's a girl to do when she wants to make traditional meatballs (my family recipe can be found here), but her husband wants to eat as few carbs as possible?  Substitute ground almonds for the Italian breadcrumbs that are usually called for in the recipe.  Of course ground almonds don't have the same flavor as Italian breadcrumbs so I've upped the herbs and spices too.  These meatballs can be baked or fried, you decide.

I like to start by mixing all the extra stuff together before adding the meat.  I think the ingredients are distributed more evenly that way.  Here you see water (yes water), eggs, ground parmesan cheese, almond meal (almond flour), dried parsley, garlic powder, oregano, salt, black pepper, and crushed red pepper flakes.

Place all the ingredients listed above in a bowl and mix well.

You can combine the mixture easily by hand, but I pretty much use my stand mixer every time I have the chance.  

Now add the ground turkey and mix again.

See how evenly mixed together everything looks?

I like to use a #50 scoop to portion out my meatballs - each are a little bigger than 1 tablespoon.  That’s my favorite meatball size, but do whatever you like.  These meatballs can be baked (I'd bake this size at 400F for 10-15 minutes, or until they reach an internal temperature of 165F), but today I felt like going old school so I fried them in about 1/2-inch of olive oil.  

Turn as needed until they're cooked through and brown all over.

Once you have a mountain of meatballs, freeze for later or add them to your favorite tomato sauce (try one of my most popular recipes, San Marzano Tomato Sauce).  OR, try my favorite Busy Weeknight Marinara. Enjoy!

Items used to make this recipe:

(affiliate links)

• stand mixer https://amzn.to/3G1yFZA

• BeaterBlade attachment https://amzn.to/3FIXdoT

• #50 scoop https://amzn.to/3v4hWP6

• almond meal https://amzn.to/3V8vDqH

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Low-Carb Turkey Meatballs (Keto, Gluten-Free)

makes 60 meatballs

Printable Recipe

Ingredients

• 2 pounds ground turkey

• 2 large eggs

• 1/2 cup finely ground almond flour (or meal), sifted

• 1/2 cup ground parmesan cheese

• 1/3 cup water

• 2 tablespoon dried parsley flakes

• 1 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon dried oregano

• olive oil for frying

Directions

1. In the bowl of a stand mixer (or by hand), combine the eggs, almond meal, parmesan, water, parsley, salt, garlic powder, pepper, crushed red pepper, and oregano until well mixed; add ground turkey and mix until evenly combined.

2. Roll turkey mixture into 60 meatballs - I like to do this with a #50 portion scoop (like this one).

3. Heat about 1/2-inch of olive oil in a skillet and fry meatballs, in batches, until golden brown all over and cooked through, turning as needed.

Note

• Meatballs can also be baked in a 400F oven for 10-15 minutes or until they reach an internal temperature of 165F.

Nutritional stats for 3 meatballs 120 calories, 6g fat, 0,5g carbs, 16g protein.

Make Ahead Freezer Meatballs

I don't know why it's taken me so long to share this great meatball recipe with you, but here it is.  They've been a family favorite for years.  

The recipe makes a huge batch of 180 meatballs, which I freeze in small batches that can easily be used for pasta, soup, sandwiches, etc.   Feel free to scale the recipe down if you like.  

Need a little dinner inspiration featuring these tasty meatballs? Try my Cheesy Meatball Casserole or my Spaghetti and Meatball Pie.

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The cast of characters - eggs, A1 sauce (or Worcestershire sauce), Italian seasoned bread crumbs, onion, cornstarch, ground beef, and S&P.  

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If you have a 6-quart or larger stand mixer, you can mix everything in the same batch - otherwise mix in two batches.  Alternatively, you can mix everything by hand in a very large bowl or stockpot.

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Use the dough hook on low speed, stopping to scrape the sides of the bowl as needed.  It'll take a couple minutes, but it'll mix everything nicely.

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We're almost done.

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Ta-da!

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Portion the meatballs using a #50 scoop and place them on parchment lined half sheet pans, 30 per pan.

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Bake for 15 minutes.  That's all - cool and freeze in airtight containers for up to 3 months. 

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Enjoy!

Items used to make this recipe:

(affiliate links)

• #50 portion scoop https://amzn.to/3s2Vsfe

• 6 quart kitchenaid stand mixer https://amzn.to/3HiB948

• giant mixing bowl https://amzn.to/3g5fqjV

• half sheet pans https://amzn.to/3uoQ8G7

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Make Ahead Freezer Meatballs

makes about 180 meatballs (using a#50 scoop)

Printable Recipe

Ingredients

• 6 pounds ground beef

• 6 large eggs, beaten

• 2 cups Italian seasoned bread crumbs

• 1 cup diced onion

• 3 tablespoons cornstarch

• 3 tablespoons A-1 steak sauce (or Worcestershire sauce)

• 2 tablespoons kosher salt

• 1 teaspoon ground black pepper

Directions

1. Preheat oven to 400F and line 2 half sheet pans with parchment paper.

2. In a 6-quart or larger stand mixer fitted with the dough hook, combine all the ingredients on low speed for 2-3 minutes, or until fully mixed.

3. Use a #50 scoop to portion mixture; rolling in the palm of your hands to form meatballs (I like to wear these).

4. Place 30 meatballs, evenly spaced, on each sheet pan.

5. Bake for 15 minutes.

6. Cool completely and store in airtight freezer-safe container.

Notes

• Freeze meatballs in an airtight container for up to 3 months.  

• You can substitute 1 tablespoon of dried granulated onion for the fresh onion called for in this recipe.