Name: Low Carb Turkey Meatballs & Gravy
Prep time: 15 min
Cook time: 30 min
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; 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); olive oil

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.

Turkey meatballs and gravy in a skillet with a spoon.

Overview

Why you will love turkey meatballs

Juicy turkey meatballs that don’t fall apart
Low-carb comfort food without sacrificing flavor
No breadcrumbs needed—almond flour and Parmesan do the heavy lifting
Rich, savory gravy that’s lighter than cream-based sauces
Flexible enough for keto, low-carb, or relaxed comfort meals

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

Ground turkey meatball mixture with almond flour, Parmesan, egg, mint, onion, and pancetta in a mixing bowl.

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.

Uncooked low-carb turkey meatballs shaped and ready for cooking on a parchment-lined baking sheet.

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.

Turkey meatballs browning in olive oil in a skillet before being added to the gravy.

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.

Finely diced onions sautéing in butter until soft and lightly golden for turkey meatball gravy.

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.

Creamy gravy sauce with Parmesan cheese and spices added to the pan for turkey meatballs.

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.

Low-carb turkey meatballs simmering in a creamy gravy sauce in a skillet.

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.

Low carb turkey meatballs and gravy with a spoon.

FAQs

Yes. Bake at 400°F / 200°C for about 15 minutes, then finish them in the sauce.

Yes—with a different gravy.

If you’re avoiding dairy, skip the Parmesan and cream and make a simple olive oil–based gravy instead:

Use olive oil in place of butter
Build the sauce with vegetable stock
Thicken lightly with all-purpose flour (or a gluten-free flour blend)

This produces a classic, savory gravy that pairs beautifully with the turkey meatballs, but note that it will no longer be low-carb or keto.

Season well (salt, pepper, a touch of mustard, cumin and nutmeg), simmer until lightly thickened, and proceed with the meatballs as written.

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.