Low Carb Turkey Meatballs & Gravy

These low carb turkey meatballs rare easy and super satisfying.

Course Main Course

Cuisine Greek

Prep Time 15

Cook Time 30

Servings

Calories 351kcal

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.

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.

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.