Description
My husband requested low-carb turkey meatballs so I substituted ground almonds for the Italian breadcrumbs I’d usually use. Of course, ground almonds don’t have the same flavor as Italian breadcrumbs, so I’ve upped the herbs and spices, too. These meatballs can be baked or fried, you decide.
Ingredients
- 2 Large Eggs
- ½ cups Almond Meal
- ½ cups Ground Parmesan Cheese
- ⅓ cups Water
- 2 Tablespoons Dried Parsley Flakes
- 1 teaspoon Kosher Salt
- ½ teaspoons Garlic Powder
- ¼ teaspoons Ground Black Pepper
- ¼ teaspoons Crushed Red Pepper Flakes
- ¼ teaspoons Dried Oregano
- 2 pounds Ground Turkey
- Oil For Frying (or Follow The Directions For Baking Below)
Preparation
In the bowl of a stand mixer (or by hand), combine eggs, almond meal, Parmesan, water, parsley, salt, garlic powder, pepper, crushed red pepper, and oregano until well mixed. Add ground turkey and mix until evenly combined. Roll turkey mixture into 60 meatballs—I like to do this with a #50 portion scoop.
To fry, heat about 1/2 inch of olive oil in a skillet and fry meatballs, in batches, until golden brown all over and cooked through, turning as needed.
To bake, place 30 meatballs, spaced evenly, on a half sheet pan and bake in a preheated 400ºF oven for about 15 minutes or until cooked through.
Keto stats for 6 meatballs: 240 calories, 12g fat, 1g carbs, 32g protein.
