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Golden brown turkey meatballs smothered in a white creamy parmesan sauce with fresh spinach and parsley in a black skillet.

Keto Turkey Meatballs in Creamy Parmesan Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1 lb ground turkey (93% lean)
  • 1/2 cup superfine almond flour
  • 1/4 cup grated Parmesan cheese (for meatballs)
  • 1 large egg , lightly beaten
  • 2 cloves garlic , minced (for meatballs)
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp unsalted butter
  • 2 cloves garlic , minced (for sauce)
  • 1 cup heavy cream
  • 1/2 cup chicken bone broth
  • 1/2 cup grated Parmesan cheese (for sauce)
  • 1/4 tsp ground nutmeg
  • 1/2 cup fresh baby spinach (optional)

Method
 

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground turkey, almond flour, 1/4 cup parmesan, beaten egg, 2 cloves minced garlic, parsley, onion powder, salt, and pepper. Mix by hand until just incorporated, avoiding overworking the meat.
  3. Portion the mixture into approximately 16 to 18 meatballs (roughly 1.5 inches in diameter) and arrange them evenly on the prepared baking sheet.
  4. Bake for 15 to 18 minutes, or until the internal temperature reaches 165°F (74°C). Optional: Broil for the last 2 minutes for additional browning.
  5. While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the remaining 2 cloves of minced garlic and sauté for 60 seconds until fragrant.
  6. Whisk in the heavy cream and chicken broth. Bring the liquid to a gentle simmer and cook for 5 minutes, allowing the volume to reduce slightly.
  7. Lower the heat to medium-low and whisk in 1/2 cup of grated parmesan cheese and the nutmeg. Stir continuously until the sauce is smooth and thickened.
  8. Transfer the baked meatballs directly into the skillet. Toss gently to coat each meatball in the sauce. If using spinach, fold it in now and cook until just wilted.
  9. Simmer for 2 additional minutes to allow the flavors to meld. Garnish with additional parsley and serve immediately.