Cheesy Keto Turkey Meatballs filled with flavorful spices, baked in a marinara sauce to keep them tender and moist then topped with cheese. These easy turkey meatballs are served over a creamy low carb cauliflower puree for one irresistible comfort food the whole family will love!
Keto Turkey Meatballs
Lately, even though it’s still dreadfully hot here in Texas I’ve been wanting all things comfort food. Maybe my body time clock knows that it’s almost fall and that means comfort food is here. Or maybe I’m about to get that time of the month and want all things “comforting” who knows. What really matters is, you are in for a treat with this one.
One of my favorite things to make for a family meal everyone loves is meatballs. I mean who doesn’t like meatballs in marinara sauce covered with cheese. Am I right?
Well, let me tell you. These Cheesy Keto Turkey Meatballs are going to be a staple at your house this fall because all of the humans in your house will love it … including the cauliflower puree it’s served on!
How to make Keto Turkey Meatballs?
In a large mixing bowl, add ground turkey, red onion, garlic cloves, fresh spinach, parmesan cheese, eggs, oregano, basil, parsley, salt, fennel seeds, and black pepper. Using your hands, mix all the ingredients. Form into 1.5″ balls.
How do you bake Turkey Meatballs?
- Preheat oven to 450 degrees F.
- Sear prepared meatballs in a cast iron skillet, 3 minutes on each side, with avocado oil.
- Once seared, cover meatballs with 1 large jar of marinara sauce.
- Place cast iron skillet in oven, uncovered, and bake for 20 minutes.
- Remove pan from oven, sprinkle with mozzarella cheese and bake an additional 5 minutes or until internal temperature of meatballs reached 165 degrees F.
How do you know when turkey meatballs are done?
The best most accurate way to know doneness is with a meat thermometer. Poultry “done” temperature is when it reaches 165 degrees F internally, once the meatballs reach that temperature they are done, or when they are no longer pink on the inside.
What can I use instead of an egg in meatballs?
The purpose of eggs in a meatball is not solely for moisture, it really is more for structure of the meatball than anything else. If you remove the egg, which you can, your meatball will most likely fall apart. If you’d like to use something other than eggs you could substitute with a flax egg, ground oatmeal, breadcrumbs or 2 tablespoons of tomato paste for every egg.
The flavor from these Baked Turkey Meatballs is insane. Searing the meatballs is key because it gives them that browning flavor and nice crust, when it’s baked in a simple marinara sauce that flavor bakes into the sauce. But then you add cheese on top and oh man, it’s all over. For a low carb option, and something different than pasta I served these delicious meatballs over a creamy garlic cauliflower puree.
Not only is this recipe super easy to make but it’s the best kinda comfort food you can make. A guilt free one that tastes just as good as the original. This a must make. Trust me! Let me know when you make it, better yet, snap a photo and tag me on Instagram!
Bon Appetit friends!
Other Easy Meatball Recipes you’ll love:
- Crock Pot Buffalo Chicken Meatballs
- Healthy Banh Mi Lettuce Wraps with Turkey Meatballs
- Greek Turkey Meatball Gyros with Tzatziki
- Crock Pot Cranberry BBQ Meatballs
- Asian Crock Pot Meatballs
Items Used in this Recipe:
Cheesy Keto Turkey Meatballs filled with flavorful spices, baked in a marinara sauce to keep them tender and moist then topped with cheese served over a creamy low carb cauliflower puree.
- 2 lbs. ground turkey
- 1 cup diced red onion
- 2 garlic cloves, diced
- 1 1/2 cups diced fresh spinach
- 1/3 cup grated parmesan cheese
- 1 egg, beaten
- 1 tablespoon dry oregano
- 1 tablespoon dry basil
- 2 tablespoon fresh chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon black pepper
- 2 tablespoons avocado oil
- 1 jar of marinara sauce (I used Muir Glen … use whatever is your favorite)
- 3/4 cup shredded mozzarella cheese
- 2 heads of cauliflower, cut into florets (stems and leaves removed)
- 4 cups of water
- 2 garlic cloves
- 1 tablespoon of unsalted butter
- salt to season
- Preheat oven to 450 degrees F.
- In a large mixing bowl, add ground turkey, red onion, garlic cloves, fresh spinach, parmesan cheese, eggs, oregano, basil, parsley, salt, fennel seeds, and black pepper. Using your hands, mix all the ingredients.
- Form into 1.5″ balls, you’ll end up with about 18-20 meatballs.
- Heat a large cast iron skillet to medium high heat.
- Add avocado oil to the skillet, and then place the meatballs in the pan.
- Sear both sides of the meatball for 3 minutes, until it has nice browning.
- Cover the meatballs with 1 large jar of marinara sauce.
- Place in oven, uncovered, and bake for 20 minutes.
- Remove pan from oven, sprinkle with mozzarella cheese and bake an additional 5 minutes or until internal temperature of meatballs reached 165 degrees.
- While the meatballs are baking. To a large saucepan add cauliflower florets, water and garlic cloves.
- Cover the saucepan and bring to a boil. Steam for 10 minutes, or until cauliflower is fork tender.
- Using a slotted spoon, scoop cauliflower out of the pan and put in a blender along with garlic cloves. Add butter to the blender as well. Blend cauliflower until it smooth and creamy, like a puree. If it is too thick you can add in a little bit of water. Season with salt as needed.
- Serve Meatballs and sauce over cauliflower puree.
- Serving Size: 2 meatballs + puree
- Calories: 290
- Sugar: 6 g
- Sodium: 563 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 94 mg
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