Traditional turkey meatballs typically have breadcrumbs as an ingredient, but if you’re being carb conscious, you’ll want to skip the breadcrumbs. Breadcrumbs are used to hold the meatballs together, but there are low carb binding agents that you can use to keep your turkey meatballs from crumbling. Here’s a recipe that swaps out the breadcrumbs for Parmesan cheese and an egg.
– 1 lb. ground turkey
– 1 large egg
– 1/4 c. Parmesan cheese
– 1 clove minced garlic
– 1 tsp minced onion
– 1/2 tsp parsley
– 1/2 tsp basil
– 1/2 tsp Italian seasoning
– Salt and pepper to taste
– 1 tbsp olive oil
In a bowl, combine turkey, egg and cheese. Mix well using your hands or a fork. Add garlic, onion and other seasonings, mix well again. Form meat mixture into small balls, a little bigger than a melon baller and a little smaller than an ice cream scoop, set shaped balls on a plate. Once your turkey meatballs are formed, heat up skillet with the olive oil on medium heat until it spreads easily across the bottom of a pan. Place meatballs in a single layer on the pan, cover and cook until browned about half way up. Uncover and flip your meatballs. Cover them again and cook until meat ball is completely browned. You may need to stir them around to get the sides cooked. Cover again and cook on low heat for 3-5 minutes or until cooked through.
This recipe makes 6 servings. 1 serving is : 197 calories calories, 23 grams protein, and 0 grams carbohydrates
These turkey meatballs taste great when you pair them with spaghetti squash and some fresh tomatoes!
Find more healthy recipes right here on our blog. View the recipe archive here!
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