Ingredients
- aluminum foil
- cooking spray
- 1 pound ground turkey
- 1 cup crushed pork rinds
- ½ cup shredded Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
Why This Recipe Works
These meatballs are full of bold Italian flavors while staying low in carbs. They are perfect for anyone following a keto lifestyle but still wanting a hearty, satisfying meal. Plus, they cook quickly and make great leftovers.
Cooking Techniques
- Use ground turkey with a bit of fat for juicier meatballs.
- Don’t overmix the meat to keep the texture tender.
- Brown the meatballs in a hot pan before baking to lock in flavor.
- Don’t overmix the meat to keep the texture tender.
- Brown the meatballs in a hot pan before baking to lock in flavor.
Directions
Heat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and give it a quick spray with cooking spray to keep the meatballs from sticking. In a big bowl, combine the ground turkey, crushed pork rinds, Parmesan, egg, parsley, garlic, onion powder, Italian seasoning, and red pepper flakes. Use your hands to mix everything together until it’s well blended. Then, shape the mixture into about a dozen meatballs, each roughly 1 1/2 inches wide, and place them on the prepared baking sheet. Pop them in the oven and bake for around 20 minutes, or until they’re cooked through and no longer pink in the middle. Let them cool for a few minutes before serving.
Serving Options
Serve these meatballs over zucchini noodles or cauliflower rice for a complete low-carb meal. They also pair well with a fresh green salad or steamed vegetables. A sprinkle of Parmesan cheese on top adds an extra touch of richness.
How To Store This Recipe
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm gently in a skillet or microwave.
