Dinner

Keto Turkey Meatballs in a Creamy Parmesan Sauce Recipe

ByHugo Harnd March 29, 2026March 29, 2026

Introduction

These amazing keto turkey meatballs are cooked to perfection and served in a rich, creamy Parmesan sauce. They make a comforting low-carb meal that’s easy to prepare and sure to please the whole family.

The image shows a black cast iron pan filled with creamy beige sauce and about fourteen brown, crispy meatballs scattered on top. The sauce has a smooth texture with some green herbs sprinkled over it, adding a touch of color. A wooden board with a chunk of light yellow cheese and some cheese flakes is placed next to the pan on a white marbled surface, along with a light gray cloth and a wooden spoon. The overall color tone is warm, with the meatballs and sauce contrasting nicely against the black pan and the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground turkey
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic
2 teaspoons parsley
1 3/4 cups heavy cream
1 cup Parmesan cheese (cut from the block)
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Preheat your oven on the broil setting.
Step 2: In a bowl, combine ground turkey, egg, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic, and parsley. The mixture will be sticky, so oil your hands before rolling to make it easier.
Step 3: Shape the mixture into meatballs roughly the size of a quarter in diameter but thick enough to cook through well. You should get about 15 meatballs.
Step 4: Heat oil in a skillet over medium heat. Add the meatballs without crowding the pan; cook in batches if needed. Brown the meatballs on all sides until cooked through, then remove from the skillet.
Step 5: Lower the heat to medium-low. Remove excess grease from the pan. Pour in the heavy cream, add Parmesan cheese, garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir constantly as the sauce simmers gently and thickens.
Step 6: Once the sauce is thick, return the meatballs to the skillet, coating them in the sauce.
Step 7: Place the skillet under the broiler briefly to brown the top of the meatballs slightly. Remove carefully.
Step 8: Garnish with additional parsley and Parmesan if desired. Let the dish cool slightly before serving to avoid burning from the hot cream sauce.

Tips & Variations

Oil your hands well before rolling meatballs to prevent sticking and make shaping easier.
Use freshly grated Parmesan for a richer, creamier sauce compared to pre-grated cheese.
For a spicy kick, add a pinch of red pepper flakes to the meatball mixture or sauce.
Swap parsley with fresh basil or oregano for a different herb flavor.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cream sauce from separating. Avoid microwaving at high power to keep the sauce smooth.

How to Serve

A black cast-iron pan sits on a white marbled surface, filled with several browned meatballs partially covered by a creamy, light beige sauce with hints of orange oil. Small green herb pieces are scattered evenly over the sauce and meatballs. Beside the pan, there is a wooden board with a wedge of hard yellow cheese and some cheese shavings, alongside a wooden spoon with oval holes resting on the marbled surface. A light gray cloth is draped to the upper left corner. The setting shows warm, rustic wooden texture beneath the pan and items. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken makes a great substitute and will work well in this recipe with similar cooking times and flavor.

Is this recipe suitable for freezing?

You can freeze the cooked meatballs without sauce in a sealed container for up to 2 months. Thaw fully before adding fresh creamy sauce, as the sauce itself does not freeze as well.