These keto turkey meatballs are tender, juicy, and bathed in a silky Parmesan cream that tastes like comfort in a skillet. It is a weeknight hero that feels special enough for company, and it is delightfully low carb without sacrificing a drop of flavor.
Why You’ll Love This Keto Turkey Meatballs In A Creamy Parmesan Sauce
- Ready in about 30 minutes with simple, everyday ingredients
- Low carb and protein packed with a luscious, restaurant-quality sauce
- Family friendly and freezer friendly
- Easy to customize with spices, greens, and add-ins
- Great for meal prep and reheats beautifully
Keto Turkey Meatballs In A Creamy Parmesan Sauce Ingredients & Substitutions
For the meatballs:
- 1 lb ground turkey, 93 percent lean for moisture
- 1 large egg
- 1/3 cup finely grated Parmesan cheese
- 1/3 cup almond flour (or 1/2 cup crushed pork rinds as a swap)
- 2 tbsp fresh parsley, finely chopped
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 3/4 tsp fine sea salt
- 1/2 tsp black pepper
- 2 tbsp olive oil, for searing
For the creamy Parmesan sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 3/4 cup heavy cream (room temperature)
- 1 oz cream cheese, softened, optional for extra silkiness
- 3/4 cup freshly grated Parmesan cheese
- 1 tsp Dijon mustard, optional for savoriness and emulsifying
- 1/4 tsp red pepper flakes, to taste
- 2 cups baby spinach, optional
- 1 tbsp lemon juice, optional to brighten
- Kosher salt and black pepper, to taste
Easy substitutions: Use ground chicken in place of turkey. Swap almond flour with crushed pork rinds for ultra tender meatballs. For dairy free, use coconut cream and nutritional yeast to taste, plus a pinch of xanthan gum to thicken. If you do not have Dijon, omit it and season a touch more.
Step-by-Step Instructions to Make Keto Turkey Meatballs In A Creamy Parmesan Sauce
Step 1: Mix the meatball base
In a bowl, combine ground turkey, egg, Parmesan, almond flour, parsley, garlic, Italian seasoning, onion powder, salt, and pepper. Gently mix with a fork or your hands just until combined. Do not overwork or the meatballs can turn dense.
Step 2: Shape the meatballs
Use a 1.5 tbsp scoop to portion, then roll into about 16 meatballs. Place on a plate and chill 10 minutes while you heat the pan. This helps them keep their shape.
Step 3: Sear for flavor
Heat olive oil in a large skillet over medium to medium-high. Sear meatballs in batches 2 to 3 minutes per side until browned. Transfer to a plate. They will finish cooking in the sauce.
Step 4: Build the creamy sauce
Reduce heat to medium. Add butter and minced garlic to the same skillet and cook 30 seconds until fragrant. Pour in chicken broth and scrape up browned bits. Stir in heavy cream and cream cheese, whisking until smooth. Add Parmesan gradually, whisking until melted. Stir in Dijon and red pepper flakes. Season to taste.
Step 5: Simmer to finish
Return meatballs and any juices to the skillet. Simmer gently, uncovered, 6 to 8 minutes, turning once, until the meatballs reach 165 F internal temperature and the sauce lightly thickens.
Step 6: Add greens and brighten
Stir in spinach to wilt, 1 to 2 minutes. Finish with lemon juice if using. Taste and adjust salt and pepper. Serve hot, spooning extra sauce over the top.
Tips for Success
- Use 93 percent lean turkey for juicier meatballs that still hold together.
- Mix gently and stop as soon as the ingredients are combined.
- Chill shaped meatballs briefly to help them sear without spreading.
- Shred Parmesan very finely so it melts smoothly into the sauce.
- Keep the sauce at a gentle simmer. High heat can cause dairy to separate.
Variations of Keto Turkey Meatballs In A Creamy Parmesan Sauce
- Sun-dried tomato and basil: Fold 2 tbsp chopped sun-dried tomatoes into the sauce and finish with fresh basil.
- Mushroom lover: Sauté 6 oz sliced mushrooms after the garlic, then proceed with broth and cream.
- Bacon and spinach: Crisp 3 slices chopped bacon first, remove, then use the drippings to start the sauce. Add bacon back at the end.
- Pesto swirl: Stir 2 tbsp pesto into the sauce for a fragrant twist.
- Dairy-light: Use half the Parmesan and thicken with a pinch of xanthan gum if needed.
Serving Suggestions: What to Pair with Keto Turkey Meatballs In A Creamy Parmesan Sauce
- Zucchini noodles or spaghetti squash
- Buttery cauliflower mash or cauliflower rice
- Garlicky sautéed green beans or roasted asparagus
- A crisp arugula salad with lemon vinaigrette
- Keto garlic bread chaffles for dunking
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container up to 4 days. For longer storage, freeze meatballs with sauce up to 3 months. Thaw overnight in the fridge.
Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen. In the microwave, warm at 50 percent power in short bursts, stirring between, until hot.
Make ahead tip: Shape meatballs and freeze raw on a sheet pan. Transfer to a bag once solid. Sear from frozen, then finish in the sauce, adding a couple extra minutes.
Memories Made Around the Table
I started making these on Sunday nights when the week ahead felt packed. The skillet would bubble away while I set the table, and everyone somehow drifted to the kitchen, drawn in by that garlicky Parmesan aroma. It is cozy food that never fails to bring people close.
FAQs
Can I bake the meatballs instead of pan searing? Yes. Bake at 400 F on a parchment-lined sheet for 12 to 15 minutes until 160 F, then finish to 165 F in the sauce. Air fryer option: 390 F for 8 to 10 minutes, shaking once.
How do I keep the cream sauce from curdling? Use room temperature cream, add cheese off the boil, and keep the sauce at a gentle simmer. Whisk in Parmesan gradually so it melts smoothly.
How can I thicken the sauce without adding carbs? Reduce it a few extra minutes, add a bit more grated Parmesan or 1 oz cream cheese, or whisk in a pinch of xanthan gum.
Is this recipe spicy? Only mildly from the red pepper flakes. Adjust to taste or omit for zero heat.
Can I use ground chicken? Absolutely. Ground chicken works similarly. Choose 93 percent lean and avoid overmixing.
Final Thoughts
These Keto Turkey Meatballs in a Creamy Parmesan Sauce deliver weeknight ease with weekend comfort. Keep this one on repeat, and do not forget an extra spoon for every last drop of sauce.
Keto Turkey Meatballs in a Creamy Parmesan Sauce
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Whisk
- 1 Tongs or spatula
- 1 Measuring cups and spoons
- 1 1.5 tbsp scoop (optional)
- 1 Plate
- 1 Meat thermometer (optional)
Ingredients
For the meatballs
- 1 lb ground turkey 93% lean
- 1 egg large
- 0.3333333333 cup Parmesan cheese finely grated
- 0.3333333333 cup almond flour or 1/2 cup crushed pork rinds as a swap
- 2 tbsp parsley fresh, finely chopped
- 2 cloves garlic minced (or 1 tsp garlic powder)
- 1 tsp Italian seasoning
- 0.5 tsp onion powder
- 0.75 tsp fine sea salt
- 0.5 tsp black pepper
- 2 tbsp olive oil for searing
For the creamy Parmesan sauce
- 2 tbsp butter
- 3 cloves garlic minced
- 1 cup low sodium chicken broth
- 0.75 cup heavy cream room temperature
- 1 oz cream cheese softened, optional
- 0.75 cup Parmesan cheese freshly grated
- 1 tsp Dijon mustard optional
- 0.25 tsp red pepper flakes to taste
- 2 cups baby spinach optional
- 1 tbsp lemon juice optional
- kosher salt to taste
- black pepper to taste
Instructions
Meatballs
- In a bowl, combine ground turkey, egg, Parmesan, almond flour, parsley, garlic, Italian seasoning, onion powder, salt, and pepper. Gently mix with a fork or your hands just until combined. Do not overwork or the meatballs can turn dense.
- Use a 1.5 tbsp scoop to portion, then roll into about 16 meatballs. Place on a plate and chill 10 minutes while you heat the pan. This helps them keep their shape.
- Heat olive oil in a large skillet over medium to medium-high. Sear meatballs in batches 2 to 3 minutes per side until browned. Transfer to a plate. They will finish cooking in the sauce.
Sauce & Finish
- Reduce heat to medium. Add butter and minced garlic to the same skillet and cook 30 seconds until fragrant. Pour in chicken broth and scrape up browned bits. Stir in heavy cream and cream cheese, whisking until smooth. Add Parmesan gradually, whisking until melted. Stir in Dijon and red pepper flakes. Season to taste.
- Return meatballs and any juices to the skillet. Simmer gently, uncovered, 6 to 8 minutes, turning once, until the meatballs reach 165 F internal temperature and the sauce lightly thickens.
- Stir in spinach to wilt, 1 to 2 minutes. Finish with lemon juice if using. Taste and adjust salt and pepper. Serve hot, spooning extra sauce over the top.