Tasty Keto Ground Turkey Meatballs

If you ask me, meatballs are one of the best weeknight dinner solutions.

These keto-friendly turkey meatballs make a family dinner that’s packed with Italian flavor without the carbs. Fresh parmesan and garlic mix with Italian seasoning for that classic taste everyone loves.

They’re baked until golden and simmered in marinara sauce that coats each meatball perfectly. The ground turkey keeps them light while the cheese adds moisture and richness.

It’s a satisfying dish that fits your low-carb lifestyle, perfect for busy evenings when you need something quick and filling.

What Kind of Ground Turkey Should I Use?

When shopping for ground turkey, you’ll typically see options ranging from 93% lean to 99% lean at the store. For meatballs, I’d recommend going with 93% lean ground turkey, which has a bit more fat and will give you juicier, more flavorful results. The super lean varieties like 99% can make your meatballs a bit dry and crumbly. If you can only find the leaner options, don’t worry – the egg, cheese, and tomato paste in this recipe will help keep everything moist. Just avoid overworking the meat when you’re mixing everything together, as that can make any ground turkey tough.

Options for Substitutions

These keto meatballs are pretty forgiving when it comes to swaps:

• Ground turkey: You can easily swap ground turkey for ground chicken, ground beef, or ground pork. Keep in mind that turkey and chicken are leaner, so beef or pork will give you juicier meatballs with a bit more fat.
• Parmesan cheese: If you’re out of parmesan, try using pecorino romano for a similar salty, sharp flavor. You could also use shredded mozzarella, though it won’t bind quite as well and the flavor will be milder.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and a pinch of thyme. Or just use whatever dried herbs you have on hand – basil or oregano alone work fine.
• Marinara sauce: Any low-carb tomato sauce works here. Just check the label to make sure it fits your keto goals – some brands sneak in extra sugar. You could also make a quick sauce with crushed tomatoes, garlic, and herbs.
• Egg: The egg is really important here as it binds the meatballs together, so I wouldn’t recommend skipping it. If you need an egg substitute, try 3 tablespoons of heavy cream mixed with 1 tablespoon of ground flaxseed.

Watch Out for These Mistakes While Cooking

The biggest mistake with turkey meatballs is overworking the meat mixture, which creates dense, tough meatballs instead of tender ones – mix just until the ingredients are combined and handle the meat as little as possible.

Ground turkey is much leaner than beef, so it dries out quickly if you cook the meatballs all the way through in the skillet – instead, just brown them on the outside for color and finish cooking them gently in the marinara sauce to keep them moist.

Wetting your hands before rolling the meatballs isn’t just a nice tip, it’s essential to prevent the mixture from sticking to your palms and creating uneven, messy shapes.

Finally, resist the urge to flip the meatballs constantly while browning – let them sit undisturbed for 2-3 minutes per side so they develop a nice crust that holds them together when you add the sauce.

What to Serve With Ground Turkey Meatballs?

These keto-friendly meatballs are perfect over zucchini noodles or spaghetti squash if you’re keeping things low-carb, and both options soak up that marinara sauce beautifully. If you’re not worried about carbs, serve them over regular pasta like spaghetti or penne, or pile them onto a hoagie roll for a delicious meatball sub. A simple side salad with Italian dressing and some roasted vegetables like broccoli or green beans round out the meal nicely. You can also serve these meatballs as an appetizer with toothpicks and extra marinara for dipping at your next party.

Storage Instructions

Store: These turkey meatballs keep really well in the fridge for up to 4 days. Store them in an airtight container with the marinara sauce, or keep the sauce separate if you prefer. They actually taste even better the next day once all the flavors have had time to hang out together!

Freeze: Meatballs are perfect for freezing! Let them cool completely, then freeze them in a single layer on a baking sheet first. Once frozen solid, transfer them to a freezer bag and they’ll keep for up to 3 months. You can freeze them with or without the sauce, whatever works best for you.

Reheat: Warm them up gently on the stovetop with a bit of marinara sauce over medium-low heat for about 10 minutes. You can also microwave them, but I find the stovetop method keeps them from drying out. If reheating from frozen, just add a few extra minutes to the heating time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 85-95 g
• Fat: 70-80 g
• Carbohydrates: 35-45 g

Ingredients

For the meatballs:

• 1.25 lb ground turkey (I prefer Butterball for better texture)
• 2 eggs (room temperature, about 70°F)
• 1 cup parmesan cheese (freshly grated for better melting)
• 2 garlic cloves (freshly minced for best flavor and aroma)
• 3/4 tsp italian seasoning
• 3/4 tsp onion powder
• 1 tbsp tomato paste
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

For the cooking and sauce:

• 1 tbsp olive oil
• 1.5 cups marinara sauce (I always use Rao’s for the best keto-friendly flavor)

Step 1: Prepare the Binding Mixture

• 2 eggs
• 1 tbsp tomato paste
• 3/4 tsp italian seasoning
• 3/4 tsp onion powder
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

In a small bowl, whisk together the room temperature eggs and tomato paste until well combined.

Add the Italian seasoning, onion powder, salt, pepper, and red pepper flakes, stirring until the spices are evenly distributed throughout the wet mixture.

Set aside while you prepare the main ingredients—this allows the flavors to begin melding together.

Step 2: Combine Turkey, Cheese, and Aromatics

• 1.25 lb ground turkey
• 1 cup parmesan cheese
• 2 garlic cloves

Place the ground turkey in a large mixing bowl and add the freshly grated parmesan cheese and minced garlic.

I find that grating the cheese fresh rather than using pre-shredded helps it melt better into the meatballs during cooking.

Mix these ingredients together gently with your hands until just combined—don’t overmix, as this can make the meatballs tough and dense.

Step 3: Create the Meatball Mixture

• binding mixture from Step 1
• turkey mixture from Step 2

Pour the egg and spice mixture from Step 1 into the turkey mixture from Step 2.

Using your hands, fold everything together gently until the ingredients are evenly distributed and the mixture comes together.

The mixture should be moist but hold together—if it feels too wet, let it rest for a minute as the cheese will help bind everything.

Step 4: Shape into Meatballs

• meatball mixture from Step 3

Wet your hands slightly with cold water to prevent sticking.

Using a spoon or your hands, scoop out portions of the mixture and roll them into balls roughly 1.5 inches in diameter.

Place the shaped meatballs on a plate or parchment paper—you should have about 16-18 meatballs.

Wetting your hands is key; it makes shaping much easier and prevents the mixture from falling apart.

Step 5: Brown the Meatballs

• 1 tbsp olive oil
• shaped meatballs from Step 4

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Once hot, carefully add the meatballs in a single layer (work in batches if needed to avoid crowding).

Allow them to cook undisturbed for 3-4 minutes until the bottoms are golden brown, then roll them over and cook for another 2-3 minutes on the second side.

The browning creates flavor and helps them hold their shape when sauced.

Step 6: Simmer in Marinara Sauce

• 1.5 cups marinara sauce
• browned meatballs from Step 5

Pour the marinara sauce over the browned meatballs, tilting the skillet so the sauce coats them evenly.

Cover the skillet with a lid and reduce heat to medium-low.

Simmer for 10-12 minutes, gently stirring halfway through to ensure even coating and cooking.

The meatballs will finish cooking through in the sauce while absorbing the flavor.

I always reach for Rao’s marinara because it has minimal carbs and tastes fresher than most store brands.

Step 7: Plate and Serve

• finished meatballs and sauce from Step 6

Transfer the meatballs and sauce to a serving dish or divide among plates.

Serve hot, optionally over low-carb noodles or spiralized vegetables if desired.

The meatballs can also be enjoyed on their own as a standalone dish or appetizer.

Tasty Keto Ground Turkey Meatballs

Delicious Tasty Keto Ground Turkey Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 1175

Ingredients Method

Ingredients

  

For the meatballs::

• 1.25 lb ground turkey (I prefer Butterball for better texture)
• 2 eggs (room temperature, about 70°F)
• 1 cup parmesan cheese (freshly grated for better melting)
• 2 garlic cloves (freshly minced for best flavor and aroma)
• 3/4 tsp italian seasoning
• 3/4 tsp onion powder
• 1 tbsp tomato paste
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

For the cooking and sauce::

• 1 tbsp olive oil
• 1.5 cups marinara sauce (I always use Rao's for the best keto-friendly flavor)

Method

 

1. In a small bowl, whisk together the room temperature eggs and tomato paste until well combined. Add the Italian seasoning, onion powder, salt, pepper, and red pepper flakes, stirring until the spices are evenly distributed throughout the wet mixture. Set aside while you prepare the main ingredients—this allows the flavors to begin melding together.
2. Place the ground turkey in a large mixing bowl and add the freshly grated parmesan cheese and minced garlic. I find that grating the cheese fresh rather than using pre-shredded helps it melt better into the meatballs during cooking. Mix these ingredients together gently with your hands until just combined—don't overmix, as this can make the meatballs tough and dense.
3. Pour the egg and spice mixture from Step 1 into the turkey mixture from Step 2. Using your hands, fold everything together gently until the ingredients are evenly distributed and the mixture comes together. The mixture should be moist but hold together—if it feels too wet, let it rest for a minute as the cheese will help bind everything.
4. Wet your hands slightly with cold water to prevent sticking. Using a spoon or your hands, scoop out portions of the mixture and roll them into balls roughly 1.5 inches in diameter. Place the shaped meatballs on a plate or parchment paper—you should have about 16-18 meatballs. Wetting your hands is key; it makes shaping much easier and prevents the mixture from falling apart.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully add the meatballs in a single layer (work in batches if needed to avoid crowding). Allow them to cook undisturbed for 3-4 minutes until the bottoms are golden brown, then roll them over and cook for another 2-3 minutes on the second side. The browning creates flavor and helps them hold their shape when sauced.
6. Pour the marinara sauce over the browned meatballs, tilting the skillet so the sauce coats them evenly. Cover the skillet with a lid and reduce heat to medium-low. Simmer for 10-12 minutes, gently stirring halfway through to ensure even coating and cooking. The meatballs will finish cooking through in the sauce while absorbing the flavor. I always reach for Rao's marinara because it has minimal carbs and tastes fresher than most store brands.
7. Transfer the meatballs and sauce to a serving dish or divide among plates. Serve hot, optionally over low-carb noodles or spiralized vegetables if desired. The meatballs can also be enjoyed on their own as a standalone dish or appetizer.