Keto Turkey Meatballs
Made with ground turkey, almond flour, fresh herbs, and Parmesan cheese, these keto meatballs are packed with flavor, incredibly moist, and come together in under 30 minutes. The perfect low-carb dinner that doesn't taste like you're "eating healthy."
Equipment
- Large rimmed baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Cookie scoop or meatball scoop - 1.5 tablespoon size
- Measuring cups and spoons
- Chef's Knife and Cutting Board
- Instant-read meat thermometer
- Large skillet - if pan-frying instead of baking (optional)
Ingredients
- 1 lb ground turkey - 450g, 93% lean recommended
- 1/3 cup almond flour - 35g, blanched finely ground
- 1/4 cup Parmesan cheese - 25g, grated
- 1 large egg
- 3 garlic cloves - minced
- 2 tablespoons fresh parsley - finely chopped, or 1 tsp dried
- 1 teaspoon Italian seasoning - dried
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes - optional, for heat
- 1 tablespoon olive oil - for brushing or pan-frying
For Serving (Optional)
- no-sugar-added marinara sauce - for simmering
- fresh parsley - extra for garnish
- Parmesan cheese - extra for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Lightly brush or spray the lined sheet with olive oil.
- In a large mixing bowl, combine ground turkey, almond flour, Parmesan cheese, egg, garlic, parsley, Italian seasoning, onion powder, salt, pepper, and red pepper flakes (if using). Mix gently with clean hands or a fork until just combined — do not overmix.
- Using a 1.5-tablespoon cookie scoop or two spoons, portion the mixture. Roll gently between your palms to form smooth balls. Wet your hands slightly with cold water if the mixture sticks. Place on prepared baking sheet, spacing about 1 inch apart.
- Bake on center rack for 18–20 minutes, until golden brown and cooked through. For extra browning, broil for the last 1–2 minutes. Use an instant-read thermometer to confirm internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 3–5 minutes before serving. If serving in sauce, transfer meatballs to a skillet with marinara and simmer for 5 minutes over medium-low heat. Garnish with parsley and Parmesan.
Notes
- Don't overmix the meat — mix only until ingredients are just combined to keep meatballs tender.
- Use 93% lean ground turkey, not 99% fat-free, for moist results.
- Wet your hands with cold water when rolling to prevent sticking.
- Use a cookie scoop for even sizing — this ensures all meatballs cook at the same rate.
- Don't skip the resting time — it allows juices to redistribute for moist meatballs.
- To make ahead: prepare mixture and refrigerate for up to 24 hours before baking, or shape and freeze raw meatballs for up to 3 months.
- For Mediterranean variation: add crumbled feta and sun-dried tomatoes, serve with tzatziki.
- For cheesy center: press a small cube of mozzarella into the center of each meatball before rolling.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Reheat gently in a skillet with a splash of broth or water to maintain moisture.