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Low Carb Parmesan Turkey Meatballs (Gluten Free)

These creamy Parmesan turkey meatballs with mushrooms are keto-friendly, gluten-free, and loaded with hearty flavor!   This super easy meatball recipe uses baked turkey meatballs, finished on the stovetop in a decadent oozy savory Parmesan mushroom sauce.

skillet with low carb turkey meatballs in creamy cheesy mushroom sauce

How do you make turkey meatballs from scratch?

So glad you asked!  We like to make our ground turkey meatballs starting with ground meat that has at least 7% fat.  (The package should say something like: “93 percent lean/7 percent fat”). 

You can use a variety of herbs, chopped greens (like kale or spinach), and seasonings to produce lots of different flavors… we’ve got everything ranging from buffalo chicken meatballs to French onion meatballs!  We do love our meatballs over here at LCW…LOL

Turkey meatballs without breadcrumbs

We also like swapping out almond meal for breadcrumbs.  This makes the meatballs gluten-free, low-carb and even more protein-packed.  

And adding greens like kale or spinach not only adds nutrients and texture, but also makes them even more moist and tender.

The best way to cook turkey meatballs

One more pro tip is that we always bake our meatballs rather than pan-frying or sauteeing them.  Just put them on a baking sheet lined with parchment paper… they will be far easier to cook, and the cleanup is so much easier too!  

turkey meatballs on baking sheet before cooking
turkey meatballs on baking sheet after cooking

Turkey meatballs in sauce

For today’s meatball recipe, we’re going with a dreamy, creamy, keto-friendly sauce using chicken stock, cream cheese, Parmesan, Worcestershire, onion powder and garlic.  So savory, cheesy, and comforting!!

Adding turkey meatballs to saute pan on stovetop

How to make Parmesan turkey meatballs

  • First you’ll want to preheat your oven and line a baking sheet with parchment paper.
  • In a large mixing bowl, you’ll combine everything except the ground turkey (almond meal, Parmesan cheese, eggs, parsley, onion, garlic, salt, and pepper). 
  • After that is all thoroughly mixed, then add the ground turkey and gently mix together just until everything is evenly combined – don’t over do it!
  • Use a 1 1/2-inch scoop to form the meatballs and space them evenly on the parchment-lined baking sheet.
  • Bake at 400 degrees for 13-15 minutes, then broil for 1-2 minutes at the end to give them more color. 
  • Meanwhile, use a large pan to sauté sliced mushrooms in olive oil for 6-8 minutes, flipping to brown both sides, then set aside.
  • Add another tablespoon of olive oil and the minced garlic, then sauté for 1-2  minutes on medium heat.  Pour in chicken stock, de-glaze the pan, and stir in the Worcestershire sauce and onion powder.
  • Whisk in the cream cheese and Parmesan cheese until it creates a creamy sauce.  If needed you can add more stock, or if it’s too thin simmer a bit longer.
  • Add the parsley, cooked mushrooms, and the meatballs into the pan, combine and cook for 2-3 more minutes… then enjoy!

We usually make some zucchini noodles, or penne pasta for the family members not counting carbs, and boom!  Dinner is served!

saucepan with low carb turkey meatballs in creamy parmesan sauce

Low Carb Parmesan Turkey Meatballs (Gluten Free)

Yield: 12 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These creamy Parmesan turkey meatballs with mushrooms are keto-friendly, gluten-free, and loaded with hearty flavor!

Ingredients

For The Meatballs:

  • 1/2 cup almond meal (not almond flour)
  • 1/4 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1/3 cup finely chopped parsley
  • 1/2 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon salt and pepper
  • 1 pound lean ground turkey (use 93% lean or lower)

For The Creamy Parmesan Sauce:

  • 2 tablespoons olive oil
  • 16 ounces cremini mushrooms, cleaned and thinly sliced
  • 6 cloves garlic, minced
  • 2 cups chicken stock (more if needed to thin the sauce)
  • 2 tablespoons Worcestershire sauce (use Lea & Perrins brand for gluten free)
  • 1 teaspoon onion powder
  • 8 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

For The Meatballs:

  1. Preheat oven to 400F, and line a baking sheet with parchment paper.
  2. Add the almond meal, Parmesan cheese, eggs, parsley, onion, garlic, salt, and pepper to a large mixing bowl and stir together.
  3. Add the ground turkey and mix together until everything is evenly combined.
  4. Use a 1 1/2-inch scoop to spoon the meatballs (be sure the meat mixture is firmly pressed into the scoop) then space them evenly on the parchment-lined sheet pan. (You can also use some water or cooking spray on your hands and roll them if you prefer. It takes a little longer so I don't bother.)
  5. Bake at 400 degrees for 13-15 minutes. You can broil them for 1-2 minutes at the end if you want to give them more color.

For The Sauce:

  1. While the meatballs are baking, sauté the sliced mushrooms in a tablespoon of olive oil for 6-8 minutes, flipping to brown both sides, then set aside.
  2. Add another tablespoon of olive oil and the minced garlic, then sauté for 1-2 minutes on medium heat. Pour in the chicken stock and de-glaze the pan (just heat up the stock a bit, and use a spatula to loosen any of the cooked residue on the bottom of the pan).
  3. Stir in the Worcestershire sauce and onion powder. Whisk in the cream cheese and Parmesan cheese until it creates a creamy sauce. If the sauce is too thick add a little more chicken stock and if it's too thin simmer a bit longer.
  4. Add the parsley, cooked mushrooms, and the meatballs into the pan, combine and cook for 2-3 more minutes... then enjoy!

Notes

Make ahead meatball options (with both of these methods, make the sauce just before serving):

  • You can form the meatballs and place on the parchment line baking sheet (do not cook them) then place in the freezer. Once they're frozen, transfer them to a freezer bag and store in the freezer (use within 2 months). To cook, defrost in the fridge then bake in a 400 degree oven for 13-15 minutes.
  • You can also cook the meatballs and allow them to cool completely. Then freeze them in one large freezer bag, or divide into portions in smaller freezer bags. When reheating, place on a parchment lined sheet pan and bake at 350 degrees for 10-12 minutes.
Nutrition Information
Yield 12 Serving Size 2 meatballs w/sauce
Amount Per Serving Calories 263Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 96mgSodium 406mgCarbohydrates 8gNet Carbohydrates 7gFiber 1gSugar 3gProtein 17g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

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