Low Carb Turkey Meatballs & Gravy

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.

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.

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 1/4 cup).
• Grated parmesan cheese.
• Coconut aminos or Worcestershire sauce

1. In a large bowl add the ground turkey, onion, mint, egg, cumin, mustard, garlic powder, panchetta, 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. Refridgerate for 15 min if room temperature is hot and they are too loose to handle.

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

5. Add the 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 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 low carb meatballs with a cheesy cauliflower mash. Keeps the whole meal low carb. If you are more relaxed about carbs they pair very well with buttery mashed potatoes or crispy oven fries. The gravy is ideal for bread dipping if you want to go that route 🙂

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 a 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 after you form them 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 in the freezer.

You can also try:

• 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.

If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.

WANT TO EAT LIKE A GREEK? Subscribe to my email and follow along on Facebook, Pinterest and Instagram for all of the latest recipes.

Low Carb Turkey Meatballs & Gravy

These low carb turkey meatballs rare easy and super satisfying.

Print Recipe Pin Recipe Rate Recipe

Course: Main Course

Cuisine: Greek

Servings: 6

Calories: 351kcal

Author: Jenny

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 panchetta uncured, diced small
• ½ cup almond flour
• ½ cup fresh mint leaves minced
• 2 tbsp cumin
• 1 tbsp ground mustard
• 1 tbsp ground nutmeg
• sea salt
• freshly ground pepper

Meatball gravy

• 2 tbsp butter
• 1 onion diced
• 3 cups chicken stock
• ¼ cup heavy cream
• 1 cup parmesan cheese shredded
• 2 tbsp dijon mustard
• 2 tsp ground mustard
• 1 tsp ground nutmeg
• 1½ tsp coconut aminos
• 1½ tsp salt or to taste
• ⅓ tsp 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, onion, mint, egg, cumin, mustard, garlic powder, panchetta, 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. Refridgerate for 15 min if 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 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 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 for 5 min.
• Place meatballs in the sauce and simmer for 10 in. Make sure meatballs are cooked through.

Notes

• Recipe makes about 28 meatballs, about 1 inch each.
• If the temperature is pretty warm side and you notice that rolling your turkey meatballs is getting messy, you can place 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 or buttery mashed potatoes or pasta if not going low carb.

Nutrition

Serving: 4meatballs | Calories: 351kcal | Carbohydrates: 13g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 1576mg | Potassium: 279mg | Fiber: 3g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 4mg | Calcium: 376mg | Iron: 3mg

Did you like this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__