Turkey Meatballs (Gluten-free & Keto)
These gluten-free and keto turkey meatballs, with lean ground turkey, almond meal, and grated Parmesan, are sure to be a crowd pleaser.
Servings: 16 meatballs
Ingredients
- 1 lb 93% lean ground turkey
- ⅓ c grated Parmesan
- ¼ c almond meal
- 2 garlic cloves, minced
- 2 Tbsp fresh parsley, minced
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp black pepper
- 1 egg, if needed for binding
- 1 Tbsp extra virgin olive oil
Instructions
- Combine all meatball ingredients, except olive oil and egg, in a large mixing bowl. If the mixture has trouble holding together, add the egg. Form the mixture into 16 meatballs. Cover and refrigerate until the pan is hot.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook on one side 2 to 3 minutes, until browned. Turn the meatballs over and cook another 2 to 3 minutes. Repeat this process until all sides of the meatballs are browned. In total, it may take 8-10 minutes for the meatballs to be cooked through.
- To check if the meatballs are done, cut one meatball in half and check that the meat is no longer pink. You can also use a meat thermometer to check that the internal temperature has reached 160℉. Remove the meatballs from heat and tent with foil to rest for 3-4 minutes. During this time the meatballs will continue to cook and will reach an internal temperature of 165℉. Serve with fresh pasta and marinara sauce for a complete dinner. Enjoy!