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    Home » Low Carb & Keto » Low Carb Turkey Meatballs & Gravy

    Low Carb Turkey Meatballs & Gravy

    Last updated February 9, 2022. Originally posted July 7, 2020 By Jenny Skrapaliori-Graves. 13 Comments.

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    These low carb turkey meatballs are so easy and satisfying. They are compliant to a low carb lifestyle with all the comfort food feeling you need.

    Turkey meatballs and gravy in a skillet with a spoon.

    I love a good meatball 🙂

    Nothing beats the traditional greek meatball recipe, my keftedes are sublime, that is true. I wanted to create a version that would keep the flavors I love without the carbs. I decided to use ground turkey this time. I find that ground turkey has little difference in taste from ground beef if you cook it right and season well. In order to add more depth and richness, I added small diced uncured pancetta in the meatball mix.

    No need for breadcrumbs

    It is hard to make turkey meatballs without breadcrumbs. Ground turkey has a lot of liquid, and the meatball can easily fall apart or be too sticky to form into a ball. The use of fine almond flour, grated parmesan, and one egg create the bond that keeps the meatball together.

    If the room temperature is too warm and the meatballs are too loose to handle, a great trick is to refrigerate them for 15-30 min. That will make them more solid and ready for frying.

    Low carb turkey meatballs and gravy  with a spoon.

    The meatball gravy

    Normally I would make a creamy mustard sauce for these meatballs using a lot of heavy cream, which risked being too rich. I chose to pair these meatballs with a gravy-like sauce.

    To make this gravy you need:

    • Chicken stock.
    • Butter.
    • Heavy cream (only ¼ cup).
    • Grated parmesan cheese.
    • Coconut aminos or Worcestershire sauce
    Left: Grated cheese, an egg  pancetta cubes, chopped mint, chopped onion, garlic powder, mustard powder in a bowl. Right, meatballs on parchment paper.

    1. In a large bowl, add the ground turkey, almond flour, onion, mint, egg, cumin, mustard, garlic powder, pancetta, parmesan cheese, a generous pinch of salt, and a generous grind of fresh pepper. Mix with your hands (I usually wear plastic gloves when mixing poultry) or a spoon until all are well incorporated. Don't overwork it. 

    2. Scoop some meatball mixture and form it into a ball. (I like to use a medium ice cream scooper, it creates the perfect size meatball). Place meatballs on a baking sheet. Refrigerate for 15 min if the room temperature is hot and they are too loose to handle.

    Left, four meatballs frying. Right, chopped onion in a skillet.

    3. Heat 2-3 tablespoons of olive oil in a skillet at medium-high heat. Lightly fry the meatballs in batches and brown on all sides, about 2-3 minutes. Don't worry about being fully cooked, they will finish cooking in the sauce. Place browned meatballs on paper towels to absorb any oil.

    Prepare the sauce.

    4. In a deep sauté pan, heat 2 tbsp butter. Add the onion, season with a pinch of salt and sauté for 1-2 min until translucent. 

    Left, gravy in a skillet. Right, meatballs and gravy in a skillet.

    5. Add the chicken stock, and season with salt, cayenne, ground mustard, nutmeg, and coconut aminos. Stir well. Add the grated parmesan cheese and heavy cream. Stir and simmer in low heat for 5 min.

    6. Place meatballs in the sauce and simmer for 10 in. Make sure meatballs are cooked through. Remove from heat and serve.

    What to eat with these turkey meatballs

    I love pairing these meatballs with a cheesy cauliflower mash. It keeps the whole meal low carb.

    If you are more relaxed about carbs, they pair very well with buttery mashed potatoes or crispy roasted potatoes.

    The gravy is ideal for bread dipping if you want to go that route 🙂

    To mix it up, instead of the gravy, you can try the meatballs with this delicious creamy mushroom sauce and low-carb fettuccine.

    Low carb turkey meatballs and gravy in a skillet with a spoon.

    Tips & Tricks

    • Ground chicken can substitute for ground turkey.
    • Try adding Greek kefalotyri or pecorino instead of parmesan. You need a hard cheese for these meatballs, so cheddar, gouda, etc., are not ideal.
    • You can use chopped basil for mint anytime.
    • You can instantly have keto meatballs if you omit the almond flour and use keto-friendly chicken bone stock like Kettle & Fire. Chill the meatballs for 15-30 min to help hold their shape before frying.
    • You can freeze them for up to 1 month. After cooking, allow them to cool. Transfer to a baking sheet and place them in the freezer for 1 hour. Place them in an airtight container and store them in the freezer.

    You may also like

    • This Greek herb chicken is also low carb and delicious.
    • Briam the Greek ratatouille is excellent as a side or main course.
    • The red kabocha soup with porcini mushrooms is light and has great depth of flavor.
    • Soutzoukakia are delicious cumin meatballs in red sauce that can be enjoyed with a salad for a low carb meal.

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    Low Carb Turkey Meatballs & Gravy

    by Jenny | The Greek Foodie
    These low carb turkey meatballs rare easy and super satisfying.
    4.77 from 13 votes
    Print Recipe
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    Prep Time 15 mins
    Cook Time 30 mins
    Course Main Course
    Cuisine Greek
    Servings 6
    Calories 351 kcal

    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

    For serving

    • finely chopped fresh mint optional

    Instructions
     

    Make the meatballs

    • In a large bowl, add the ground turkey, almond flour, onion, mint, egg, cumin, mustard, garlic powder, pancetta, parmesan cheese, a generous pinch of salt, and a generous grind of fresh pepper. Mix with your hands (I usually wear plastic gloves when mixing poultry) or a spoon until all are well incorporated. Don't overwork it.
      With the help of a medium ice cream scooper, form the mixture into meatballs. Place meatballs on a baking sheet. Refrigerate for 15 min if the room temperature is hot and they are too loose to handle.
    • Heat 2-3 tablespoons of olive oil in a skillet at medium-high heat. Lightly fry the meatballs in batches and brown on all sides, about 2-3 minutes. Don't worry about being fully cooked; they will finish cooking in the sauce.
      Place browned meatballs on paper towels to absorb any oil.

    Make the sauce

    • In a deep sauté pan, heat 2 tbsp butter. Add the onion, season with a pinch of salt and sauté for 1-2 min until translucent.
    • Add the three cups of chicken stock, and season with salt, cayenne, ground mustard, nutmeg, and coconut aminos. Stir well. Add the parmesan cheese and heavy cream. Stir and simmer in low heat for 5 min.
    • Place meatballs in the sauce and simmer for 10 in. Make sure meatballs are cooked through.

    Notes

    • The recipe makes about 28 meatballs, about 1 inch each.
    • If the temperature is pretty warm and you notice that rolling your turkey meatballs is getting messy, you can place them in the fridge for about 30 minutes or in the freezer for about 5 minutes to help firm them up. This will help the meatballs keep their shape better while frying.
    • Serve meatballs over cauliflower mash, cauliflower rice, buttery mashed potatoes, or pasta if not low carb.
    Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Serving: 4meatballsCalories: 351kcalCarbohydrates: 13gProtein: 21gFat: 25gSaturated Fat: 12gCholesterol: 85mgSodium: 1576mgPotassium: 279mgFiber: 3gSugar: 4gVitamin A: 684IUVitamin C: 4mgCalcium: 376mgIron: 3mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Low Carb Turkey Meatballs & GravyLow Carb Turkey Meatballs & GravyLow Carb Turkey Meatballs & Gravy
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    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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