These turkey meatballs are cozy, satisfying, low-carb, and exactly what you want when comfort food cravings hit—but carbs are not invited to the party. Juicy, well-seasoned turkey meatballs simmer in a savory gravy that feels indulgent without going overboard. Think weeknight-easy, Sunday-dinner vibes.
Looking for easy dinner ideas? Try Eggs and Tomatoes, Tzatziki Chicken Bowls, or Brown Butter Salmon with Capers and Sun-Dried Tomatoes for an easy Greek-inspired dinner that’s perfect for sharing.
Why you will love turkey meatballs
Here is what you need
For the Turkey Meatballs
- Ground turkey – Lean turkey works beautifully here as long as it’s seasoned well and not overworked.
- Onion – Adds moisture and flavor. Dice very finely so it blends into the meat.
- Garlic – Don’t skip—turkey needs good aromatics.
- Egg – Acts as the primary binder.
- Parmesan cheese – Use real Parmigiano Reggiano if possible. It adds saltiness and structure.
- Uncured pancetta – This is the secret weapon—fat + umami = juicy meatballs.
- Almond flour – Replaces breadcrumbs while keeping the meatballs tender.
- Fresh mint – A subtle Greek touch that keeps the meatballs fresh and aromatic.
- Cumin, ground mustard, nutmeg – Warm, savory spices that give depth without overpowering.
- Sea salt & freshly ground black pepper
For the Gravy
- Butter – For richness and body.
- Onion – Forms the flavor base of the sauce.
- Chicken stock – Use a good-quality stock; homemade or low-sodium works best.
- Heavy cream – Just enough to soften the sauce without making it heavy.
- Parmesan cheese – Thickens the gravy and adds umami.
- Dijon mustard + ground mustard – Adds depth and subtle sharpness.
- Nutmeg, cayenne (optional), coconut aminos, salt
Step by step
Step 1: In a large bowl, combine the ground turkey, almond flour, onion, mint, egg, cumin, mustard, nutmeg, garlic, pancetta, Parmesan, salt, and pepper.
Mix gently with your hands or a spoon just until combined—don’t overwork.
Step 2: Scoop and shape into meatballs (a medium ice-cream scoop works perfectly).
Place on a baking sheet. If the mixture feels soft or sticky, refrigerate for 15–30 minutes.
Step 3: Ιn a deep sauté pan, heat 2–3 tablespoons olive oil in a skillet over medium-high heat.
Brown the meatballs in batches, turning to color all sides (about 2–3 minutes total).
They don’t need to cook through yet. Transfer to paper towels.
Step 4: Remove any excess olive oil from the pan and melt the butter over medium heat.
Add the onion and a pinch of salt; sauté until translucent, 1–2 minutes, scraping up the browned bits (fond) from the pan to build flavor.
Step 5: Add the chicken stock, Dijon, ground mustard, nutmeg, cayenne, coconut aminos, and salt. Stir well, then add the Parmesan and heavy cream. Simmer gently for 5 minutes.
Step 6: Add the browned meatballs to the sauce.
Simmer for 10 minutes, or until the meatballs are fully cooked and the gravy thickens slightly.
Remove from heat and serve.
Tips
- If the meatballs feel loose, chilling is your best friend.
- Ground chicken works just as well as turkey.
- Use hard cheeses only (Parmesan, kefalotyri, pecorino). Soft cheeses won’t bind properly.
- Basil can replace mint if that’s what you have.
- For keto meatballs, omit almond flour and use keto-friendly chicken stock.
FAQs
Storage and reheating
- Refrigerator: Store cooked meatballs with gravy in an airtight container for up to 3 days.
- Freezer: Cool completely, freeze meatballs on a baking sheet for 1 hour, then transfer to a freezer-safe container.
Freeze for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop.
Greek meatball recipes
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Low Carb Turkey Meatballs & Gravy
Equipment
- Large deep skillet
- Medium ice cream scooper (optional)
Ingredients
- 1 lb ground turkey
- ½ onion finely diced
- 2 garlic cloves finely minced
- 1 egg
- ½ cup parmesan cheese finely grated
- 2 oz pancetta uncured, diced small
- ½ cup almond flour
- ½ cup fresh mint leaves minced
- 2 tablespoons ground cumin
- 1 tablespoon ground mustard
- 1 tablespoon ground nutmeg
- sea salt
- freshly ground pepper
Meatball gravy
- 2 tablespoons butter
- 1 onion diced
- 3 cups chicken stock
- ¼ cup heavy cream
- 1 cup parmesan cheese shredded
- 2 tbsp dijon mustard
- 2 teaspoons ground mustard
- 1 teaspoon ground nutmeg
- 1½ teaspoon coconut aminos
- 1½ teaspoon salt or to taste
- ⅓ teaspoon cayene pepper optional
For frying
- olive oil
Instructions
Make the meatballs
- In a large bowl, combine the ground turkey, almond flour, finely diced onion, minced garlic, egg, Parmesan cheese, pancetta, fresh mint, cumin, ground mustard, nutmeg, salt, and pepper. Mix gently until just combined. Do not overwork.1 lb ground turkey, ½ onion, 2 garlic cloves, 1 egg, ½ cup parmesan cheese, 2 oz pancetta, ½ cup almond flour, ½ cup fresh mint leaves, 2 tablespoons ground cumin, 1 tablespoon ground mustard, 1 tablespoon ground nutmeg
- Scoop and shape the mixture into evenly sized meatballs. Place on a baking sheet. If the mixture feels soft, refrigerate for 15–30 minutes to firm up.
- Heat 2–3 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 2–3 minutes total. Transfer to a plate lined with paper towels. The meatballs do not need to be fully cooked.olive oil
- Carefully discard any excess olive oil from the skillet and melt the butter over medium heat.2 tablespoons butter
- Add the diced onion and a pinch of salt. Sauté until translucent, 1–2 minutes, scraping up the browned bits from the bottom of the pan.1 onion
- Add the chicken stock, Dijon mustard, ground mustard, nutmeg, cayenne (if using), coconut aminos, and salt. Stir to combine.Add the Parmesan cheese and heavy cream. Reduce the heat and simmer gently for 5 minutes, stirring occasionally.sea salt, 3 cups chicken stock, ¼ cup heavy cream, 1 cup parmesan cheese, 2 tbsp dijon mustard, 2 teaspoons ground mustard, 1 teaspoon ground nutmeg, 1½ teaspoon coconut aminos, 1½ teaspoon salt, ⅓ teaspoon cayene pepper, freshly ground pepper
- Return the meatballs to the pan. Simmer for 10 minutes, or until the meatballs are cooked through and the sauce has slightly thickened.Remove from heat and serve warm.
Notes
- Low-Carb Binding: These turkey meatballs are made without breadcrumbs. Almond flour, Parmesan cheese, and egg act as binders and keep the meatballs tender. If the mixture feels soft, chill for 15–30 minutes before frying.
- Keto Option: For keto-friendly meatballs, omit the almond flour and use a keto-approved chicken stock. Chilling the meatballs before cooking helps them hold their shape.
- Dairy-Free Gravy (Not Low Carb): To make a dairy-free gravy, replace the butter with olive oil, use vegetable stock, and thicken lightly with all-purpose flour or a gluten-free flour blend. This version is not low carb or keto.
- Cheese Substitutions: Use hard cheeses only (Parmesan, pecorino, kefalotyri). Soft cheeses do not bind well and are not recommended.
- Make Ahead & Freezing: Cooked meatballs can be cooled completely and frozen for up to 1 month. Thaw overnight in the refrigerator and reheat gently in sauce.
Nutrition
I lovea good meatballs and I can’t wait to try your recipe. Living in Sweden, meatballs are a standard, and they are so easy to find at the supermarket (and such good quality!) that I seldom make them myself. I drastically lowered my beef consumption this year, so I’ve started eating less meatballs and your recipe here made with ground turkey is convincing me that maybe I should really start making my own turkey meatballs. Great sauce, too! Cream sauce is another Swedish classic and it’s not something you can have every day.
Who can resist this one? I love meatballs, and your idea of meatballs in a gravy sounds great. The aroma of mustard and spicy is so inviting that I can’t wait to try this.
A flavorful dish and definitely a perfect meal option. Looks delicious too.
I love meatballs but have never made them from turkey or chicken. But I think they would definitely pair better with a creamy sauce than beef ones. This dish looks and sounds delicious. On my to make list for sure!
Yes, please! My Greek soul demands this dish on my table RIGHT NOW. Delicious recipe! Thank you for sharing. Let’s connect 🙂 and make virtual dinners together!
Sylia from 30 days of Greek food
Hi Sylia! Thank you! I would love to connect. I will dm you on FB x
These are stunning, and I love that you use almond flour to bind them together! I can’t wait to try them. Great recipe!
Just wow is what i want to say about this recipe. Anyone visiting this page must try it. Loved it.
I love this low carb meatball recipe. It’s great for when you want comfort food that won’t weigh you down.
These turkey meatballs look so juicy, tender, and so full of flavors! That gravy is great, too! Thanks for the tip on refrigerating the meatballs before frying!
A great recipe for those who are looking to cut down on carbs. Looks delicious and very easy to make!
The other commenters didn’t actually make this recipe or the stars would be less. First, the almond flour listed in the meatball ingredients was never explained when/ how to incorporate. I guessed based on other meatballs I’ve made with gf breadcrumbs. Second, the ingredient list states shredded Parmesan in the gravy. I used this and ended up with an unmelted glob of goo. I spooned it all out and added grated Parmesan and got better results. The flavor was delicious. I served it over rice. The process to getting there was not smooth and included too much guesswork.
Hi Melissa, You are right about the almond flour. We updated the recipe recently and it was left out by error. We should have double-checked. The parmesan though is stated as grated. Based on your experience I should add a note to not use shredded if that is available.
Very glad you liked the flavor!
Thank you so much,
x Jenny