These delicious Keto Turkey Meatballs are effortless to make and can be whipped up in under 30 minutes for a simple standalone appetizer or tasty high-protein meal. Made with pantry-friendly ingredients, these Italian-style meatballs are low-carb, paleo, and gluten-free.
Jump to:
- What I Love about these Keto Turkey Meatballs
- Ingredient Notes & Possible Substitutions
- Should I bake or air fry these meatballs?
- How to Make Keto Turkey Meatballs
- Storage
- Freezing Meatballs
- Meal Prep Tip
- Recipe Variations
- Dietitian Notes
- Recipe Tips
- Try These Other Great Low-Carb Recipes
- Did you try this Keto Turkey Meatballs?
- 📖 Recipe
Need the perfect quick and easy macro-friendly meal? These Keto Turkey Meatballs are just that. They are super versatile and can be prepped, frozen, and cooked from frozen for an incredibly simple meal ready in minutes! They work well as a snack, on a salad or sandwich, or in a rich marinara on a bed of zucchini noodles or spaghetti squash.
Try adding these turkey meatballs to this Creamy Paleo Tomato Basil Soup or this Keto Tomato Soup to amp up the protein. Add them to this Whole30 Marinara Sauce for an easy homemade meal, or stir them into some flavorful store-bought sauce. The Italian seasonings used are fairly subtle and easy to adjust which allows you to pair them with not just Italian sauces, but a variety of dipping sauces. This Spicy Tahini Sauce, Easy Tzatziki Sauce, or Paleo Teriyaki Sauce would all work great!
What I Love about these Keto Turkey Meatballs
These meatballs are the perfect protein addition to any meal. Here is why I love them:
- Pantry-Friendly - Apart from the ground turkey, these meatballs can be made entirely with pantry staples.
- So Easy to Make! - This recipe takes under 30 minutes to prepare and cook, to put dinner on the table in no time!
- Simple Nutrition - These meatballs have 19 grams of protein and only 115 calories per 3 meatball serving.
Ingredient Notes & Possible Substitutions
Ground Turkey
Ground turkey that is 85% lean will ensure the meatballs are more tender, moist, flavorful. You can use leaner ground meat if that is your preference, but expect the meatballs to be a little more dry. Consider adding an egg if using leaner ground turkey.
Almond Flour
The almond flour is a low-carb way to lock in some of the moisture and fat from the meat to keep these meatballs tender. I did not test any substitution for this ingredient.
Sea Salt
Usually 1 teaspoon per pound of meat is a good standard to ensure the meat is flavorful and salted enough; however, if you are sensitive to salt you can start with ½ teaspoon and add additional salt if needed once the meat is cooked.
Seasonings
The seasoning I used in this recipe are fairly subtle and versatile. You can adjust the mix of seasonings or replace them with a different blend or herbs and spices to cater the flavor to complement the dish you plan on using the meatballs in. If you are sensitive to spice, omit the cracked red pepper.
Egg
You may notice there are no eggs in this recipe. I initially was using 1 whole large egg in this recipe, but removed it because I didn't feel like it added much to the texture of the meatballs and wasn't necessary for binding. Simplified meals with fewer ingredients is always a good thing in my house. You can add an egg if you prefer, but I personally don't think this recipe requires it. If using lean ground turkey, an egg can be used to keep the meatballs moist.
Should I bake or air fry these meatballs?
I do both methods, depending on what I plan to use the meatballs for.
If I am going to eat the meatballs by themselves, dip them in a sauce, or add them to a salad, I will always air fry them. It is quick, convenient, and the meatballs come out crispy on the outside which I love.
If I plan to use the meatballs in a pasta sauce, baking is my go-to. I will bake the meatballs and then toss them into the cold sauce, cover, and heat until the sauce is cooked or adequately warmed. Adding them to the sauce allows the meatballs to absorb some of the flavor from that sauce. This works well for a store-bought sauce, but is incredibly good if added to a slow-cooked stovetop sauce. So much flavor!
How to Make Keto Turkey Meatballs
Whether cooking these meatballs in the air fryer or the oven, the beginning of the process is the same. Here is what you need to do:
- Line a baking sheet with parchment paper and set aside.
- Combine all ingredients in a large mixing bowl and mix together using clean hands until the spices and almond flour are evenly distributed.
- Using a 1-ounce cookie scoop, divide the meat mixture into 18 meatballs. If you don't have a small cookie scoop, you can use about 2 tablespoons of the mixture per meatball. Once divided, form the meatballs by rolling between your hands until smooth and round. Set on the baking sheet.
Cooking in the Air Fryer
- If your air fryer requires preheating, preheat the air fryer to 375 F for about 4 minutes (I have never found it necessary to preheat mine). Place meatballs in a single layer in the air fryer basket. Avoid overcrowding by leaving about 1 inch of space between each meatball. Work in batches if needed.
- Place the meatballs in the air fryer and air fry for about 8-12 minutes, or until the meatballs reach an internal temperature of at least 165 F (10 was perfect for my air fryer, but cooking time will vary based on how close the meatballs are together and the type/size of the air fryer). Repeat until all of the meatballs are cooked.
Cooking in the Oven
- Preheat the oven to 375 F.
- Ensure the meatballs have about 1-inch spacing between them on the sheet pan. Place sheet pan in the oven and bake for 14-18 minutes (15 minutes was perfect for my oven), or until they reach an internal temperature of 165 F.
- You can brown the meatballs in a skillet over medium heat using about 2 teaspoon of oil, flipping as needed. This step is optional and something I only do if I am not serving the meatballs in a sauce. It makes them look more appetizing (although, I usually air fry when not serving them in a sauce).
- If using a marinara sauce, I prefer oven baking. Toss the cooked meatballs into the cold sauce and heat covered until the sauce is adequately warmed. This allows the meatballs to absorb the flavors of the sauce.
Storage
Store extra cooked meatballs in an airtight container in the fridge for 3-4 days. Reheat in the microwave or air fryer.
For longer storage, freeze meatballs. See instructions below.
Freezing Meatballs
These meatballs freeze well, and I enjoy prepping the raw meatballs ahead of time and cooking from frozen in the air fryer for a quick and easy protein source.
For other freezer-friendly meatball recipes, try these Air Fryer Turkey Meatballs, these Gluten-Free Meatballs, or these Wagyu Beef Meatballs.
Freezing Cooked Meatballs
You can freeze the cooked meatballs in a freezer-safe airtight container and enjoy them for up to 1 month. Simply thaw in the fridge for 12 hours and reheat, or reheat from frozen in the microwave or air fryer until warmed through.
Freezing Raw Meatballs
My preference is to the freeze the raw meatballs and then cook from frozen or thawed. To freeze, place the formed meatballs on a parchment paper lined baking sheet and place it in the freezer for about 20 minutes. Line the bottom of a large freezer safe airtight container with parchment paper, then place the partially frozen meatballs into the container in a single layer. You can add another layer in the same container by separating the layers with an additional sheet of parchment paper. Place the container in the freezer and freeze for up to 1 month.
To cook: Either thaw raw meatballs in the fridge for about 12 hours, or cook from frozen. Raw thawed meatballs can be cooked using the same process listed in the recipe card. Frozen meatballs can also be cooked using the same process, but may take a minute or two longer to reach an internal temperature of 165 F.
Meal Prep Tip
If you are constantly looking for ways to add convenient high-protein meals to your life, I highly recommend prepping a bunch of these meatballs and freezing them raw. Simply pull 3-5 meatballs (or as many as you want) from the freezer and cook in the air fryer for about 10 minutes at 375 F (or until they reach an internal temperature of 165 F). Add the meatballs to a salad, sauce, or soup, and you will have a satisfying high-protein meal in minutes!
Recipe Variations
Using the ground turkey, almond flour, and sea salt as a base recipe, you can adjust the seasonings to create the perfect turkey meatballs to complement any recipe. Here are some ideas:
- Curry Turkey Meatballs - Replace the herbs and spices with 1 teaspoon of curry powder, 1 teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon dried basil, ¼ teaspoon ground coriander, and ⅛ teaspoon of cracked red pepper.
- Asian Turkey Meatballs - Replace the herbs and spices with 2 tablespoon minced green onions, 2 teaspoon of tamari soy sauce, 1 teaspoon garlic powder, ½ teaspoon ground ginger, ¼ teaspoon onion powder, ¼ teaspoon black pepper, and ⅛ teaspoon of cracked red pepper.
- Savory Turkey Meatballs - Replace the herbs and spices with 1 teaspoon of Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon onion powder., ½ teaspoon of dried oregano, and ¼ teaspoon of paprika.
- Greek Turkey Meatballs - Replace the herbs and spices with 2 tablespoon of finely chopped mint, tablespoon of lemon zest, 1 tablespoon minced garlic, 1 teaspoon dried parsley, ½ teaspoon ground cumin, ½ teaspoon black pepper, and ⅛ teaspoon crushed red pepper.
Dietitian Notes
- These meatballs are low in calories and high in protein with just 115 calories and 19 grams of protein in 3 meatballs.
- With only 1 gram of nets carbs per serving, these meatballs are perfect for those following a low-carb or ketogenic diet.
- When making healthier choices, easiest is usually best. This recipe is made using pantry staples, works great as a meal prep, and can be made in under 30 minutes.
Recipe Tips
- Using ground turkey that is 85% lean will ensure the meatballs retain moisture preventing them from becoming overly dry.
- Use a 1-ounce scoop to ensure even cooking. Larger meatballs will require more time to cook through.
- Turkey meatballs should reach an internal temperature of 165 F.
- There is not need to flip meatballs when cooking in the oven or air fryer.
- Adding cooked meatballs to a sauce on that is warming on the stovetop will yield tender and flavorful meatballs.
Try These Other Great Low-Carb Recipes
Looking for other tasty recipes? Here are a few you might like:
Did you try this Keto Turkey Meatballs?
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📖 Recipe
Keto Turkey Meatballs
Equipment
- Mixing bowl
- 1-ounce cookie scoop
- Baking sheet
- Parchment paper
- Air Fryer optional
Ingredients
- 1 lb Ground turkey 85% lean
- ¼ cup Almond flour
- 1 teaspoon Sea salt
- 1 teaspoon Garlic powder
- ½ teaspoon Black pepper
- ½ teaspoon Dried oregano
- ½ teaspoon Dried basil
- ¼ teaspoon Ground fennel
- ⅛-1/4 teaspoon Cracked red pepper optional (omit to reduce spice)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine all ingredients in a large mixing bowl and mix together using clean hands until the spices and almond flour are evenly distributed.
- Using a 1-ounce cookie scoop, divide the meat mixture into 18 meatballs. If you don't have a small cookie scoop, you can use about 2 tablespoons of the mixture per meatball. Once divided, roll each meatball between your hands until smooth and round. Set on the baking sheet.
Air Fryer
- If your air fryer requires preheating, preheat the air fryer to 375 F for about 4 minutes (I have never found it necessary to preheat mine). Place meatballs in a single layer in the air fryer basket. Avoid overcrowding by leaving about 1 inch of space between each meatball. Work in batches if needed.
- Place the meatballs in the air fryer and air fry for about 8-12 minutes, or until the meatballs reach an internal temperature of at least 165 F (10 was perfect for my air fryer, but cooking time will vary based on how close the meatballs are together and the type/size of the air fryer). Repeat until all of the meatballs are cooked.
Oven
- Preheat the oven to 375 F.
- Ensure the meatballs have about 1-inch spacing between them on the sheet pan. Place sheet pan in the oven and bake for 14-18 minutes (15 minutes was perfect for my oven), or until they reach an internal temperature of 165 F.
- You can brown the meatballs in a skillet over medium heat using about 2 teaspoon of oil, flipping as needed. This step is optional and something I only do if I am not serving the meatballs in a sauce. It makes them look more appetizing (although, I usually air fry when not serving them in a sauce).
- If using a marinara sauce, I prefer oven baking. Toss the cooked meatballs into the cold sauce and heat covered until the sauce is adequately warmed. This allows the meatballs to absorb the flavors of the sauce and is particularly tasty if you are making a slow-cooked sauce on the stovetop.
Notes
-
- Using ground turkey that is 85% lean will ensure the meatballs retain moisture preventing them from becoming overly dry.
-
- Use a 1-ounce scoop to ensure even cooking. Larger meatballs will require more time to cook through.
-
- Turkey meatballs should reach an internal temperature of 165 F.
-
- There is not need to flip meatballs when cooking in the oven or air fryer.
-
- Adding cooked meatballs to a sauce on that is warming on the stovetop will yield tender and flavorful meatballs.
Kay says
I froze them raw and have been air frying them for lunch. I top them with Roa's and it makes a great, healthy meal!