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Keto Turkey Meatballs

Cozy Skillet Keto Turkey Meatballs

These cozy skillet keto turkey meatballs are tender, cheesy, and low carb, made with ground turkey, parmesan, and a simple low carb binder, then simmered in a rich sauce for an easy weeknight dinner that fits a keto lifestyle.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Meatball Mixture
  • 1.5 lb ground turkey (around 85% lean)
  • 1 large egg lightly beaten
  • 0.33 cup almond flour or a smaller amount of coconut flour
  • 0.5 cup finely grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.75 tsp fine sea salt or to taste
  • 0.5 tsp black pepper
For Cooking & Sauce
  • 2 tbsp olive oil for searing
  • 2 cup sugar-free marinara sauce
  • 0.25 cup extra grated parmesan or mozzarella for topping
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Mixing bowl
  • Tongs

Method
 

  1. Mix the meatball base: In a large mixing bowl, combine the ground turkey, beaten egg, almond flour, grated parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Gently mix with your hands or a spoon until the ingredients are evenly distributed, trying not to overwork the meat.
  2. Shape the meatballs: With lightly oiled hands, form the mixture into small meatballs about 1–1.5 inches in diameter. Place them on a plate or tray and let them rest in the fridge for about 10 minutes to firm up.
  3. Brown in the skillet: Heat the olive oil in a large skillet over medium to medium-high heat. Add the meatballs in a single layer without crowding and sear, turning occasionally, until they are browned on most sides.
  4. Add sauce and simmer: Pour the sugar-free marinara sauce around and over the meatballs, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low, cover, and simmer for 8–10 minutes, or until the meatballs are cooked through and reach a safe internal temperature.
  5. Finish with cheese: Uncover the skillet and sprinkle the extra parmesan or mozzarella over the top. Let it melt for a couple of minutes, or briefly broil the skillet if it is oven-safe and you want more color.
  6. Garnish and serve: Remove the skillet from the heat and finish with chopped fresh parsley. Serve the keto turkey meatballs over zucchini noodles, roasted vegetables, or a simple salad.

Notes

For extra moisture, avoid using ultra-lean turkey and do not overmix the meat. You can swap almond flour for a smaller amount of coconut flour if needed, but add it gradually so the mixture does not become too dry.