Keto Turkey Meatballs
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 283.0
- Total Fat: 14.6 g
- Cholesterol: 64.5 mg
- Sodium: 1,263.4 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.3 g
- Protein: 32.8 g
View full nutritional breakdown of Keto Turkey Meatballs calories by ingredient
Introduction
You can add mozzarella if you like as a topping! (recipe does not include cheese or calories/macros from cheese) You can add mozzarella if you like as a topping! (recipe does not include cheese or calories/macros from cheese)Number of Servings: 5
Ingredients
-
1 tsp Garlic powder
1 tsp Onion powder
1 tbsp Parsley
0.25 tsp crushed red pepper flakes
40 gram Colonna Grated Parmesan Cheese (2 tsp)
4 oz Boar's Head Proscuitto
672 gram Rao's Homemade Arrabbiata Fra Diaviolo Sauce - Hot (113 g = 1/2 c)
0.50 tsp Dried Oregano
0.50 serving Egg beaters Smart Cups (1 cup)
16 oz Turkey - 99% Fat Free - Jennie O Extra Lean Ground Turkey Breast
Tips
This recipe was calculated using Egg Beaters and does not include the nutrition information for the optional mozzarella cheese.
Directions
Preheat the oven to 375 degrees.
Make the turkey meatballs by adding the ground turkey and finely chopped proscuitto to a large bowl along with the onion and garlic powder, egg, parsley, oregano, pepper flakes, grated parmesan cheese, a few cracks of pepper, and mix to combine. Make sure not to overmix as this could make the meatballs tough. Form 30 meatballs, about 1 inch round each.
Place the meatballs on a sheet pan and roast in the 375 degree oven for 12-13 minutes, until centers are cooked through.
Divide into 5 servings of 6 meatballs each, and evenly divide the sauce among each dish. Top with 1/4 cup shredded mozzarella, if desired, garnish with parsley, and enjoy! These turkey meatballs will keep in the fridge for 5 days or can be frozen for 3 months.
Serving Size: 1 serving = 6 meatballs plus about 5 oz sauce
Make the turkey meatballs by adding the ground turkey and finely chopped proscuitto to a large bowl along with the onion and garlic powder, egg, parsley, oregano, pepper flakes, grated parmesan cheese, a few cracks of pepper, and mix to combine. Make sure not to overmix as this could make the meatballs tough. Form 30 meatballs, about 1 inch round each.
Place the meatballs on a sheet pan and roast in the 375 degree oven for 12-13 minutes, until centers are cooked through.
Divide into 5 servings of 6 meatballs each, and evenly divide the sauce among each dish. Top with 1/4 cup shredded mozzarella, if desired, garnish with parsley, and enjoy! These turkey meatballs will keep in the fridge for 5 days or can be frozen for 3 months.
Serving Size: 1 serving = 6 meatballs plus about 5 oz sauce