For an extra layer of flavor, consider browning the ground turkey in a pan before mixing it with the other ingredients. This adds a nutty, savory depth to the meatballs. The meatball mixture will be quite wet; this is essential for ensuring moist and tender meatballs. Do not be tempted to add more almond flour. Adjust the amount of horseradish in the dip according to your preference. Start with a smaller amount and gradually increase to achieve your desired level of spiciness. These meatballs can be made ahead of time and reheated. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through. For a main course, serve these meatballs with a low-carb marinara sauce or a creamy pesto sauce over zucchini noodles or cauliflower rice.
Keto Turkey Meatballs with Sour Cream-Horseradish Dip
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS15
These keto-friendly turkey meatballs, enriched with finely minced mushrooms, offer an unparalleled texture and a burst of savory flavors. Served with a tangy sour cream-horseradish dip, they're perfect as an elegant appetizer or transformed into a satisfying main course with your choice of sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol101 mg
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Fiber2 g
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Protein22 g
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Saturated Fat6 g
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Sodium587 mg
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Sugar1 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups. (5 minutes)
02
StepIn a medium bowl, whisk together the egg and olive oil until well combined. Add the minced mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes; stir to combine. Stir in the Parmesan cheese and almond flour. Add the ground turkey, and mix with your hands to evenly distribute the seasoning blend into the meat. The mixture will be quite moist and sticky. (10 minutes)
03
StepUsing a spoon, carefully fill each prepared muffin cup with the turkey mixture, gently rounding the tops. (5 minutes)
04
StepBake in the preheated oven until the meatballs are lightly browned on the outside and no longer pink in the center, approximately 25 minutes. Then, move the oven rack to the top position, turn on the broiler, and broil until they achieve a slightly darker hue, being careful not to over-brown, about 2 minutes more. Remove from the oven and transfer to a serving platter. (27 minutes)
05
StepIn a separate bowl, stir together the sour cream, chives, 2 teaspoons of parsley, horseradish, salt, and pepper to create the dip. Arrange the meatballs on a serving dish, sprinkle with the remaining 1 teaspoon of fresh parsley, and serve immediately with the delightful horseradish dip. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Joan Bosco
Jun 30, 2025These meatballs were a huge hit at my party! The dip is amazing!
Demond Batz
Jun 23, 2025My kids even loved these! A great way to sneak in some extra vegetables.
Merlin Cronin
Jun 16, 2025These are perfect for meal prepping! I made a big batch and ate them throughout the week.
Cathrine Haag
Jun 3, 2025The dip is a little too spicy for my taste, but the meatballs themselves are delicious. Next time I will reduce the horseradish.
Alfred Bode
Jun 1, 2025The almond flour gives these a great texture without being too grainy.
Clementina Kreiger
May 29, 2025I love how easy these are to make. Perfect for a quick and healthy dinner.
Delbert Kilback
May 28, 2025I substituted ground chicken and it worked great!
Mikel Lueilwitz
May 25, 2025The mushrooms really add a nice texture. I'll definitely be making these again.