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Keto Turkey Meatballs with Tomato Basil

Course Main Dish
Keyword Chef Taffiny Elrod, Creamy Tomato Basil
Recipe Creator Chef Taffiny Elrod
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Yields:

4 servings

Ingredients:

  • 2 tbsp olive oil
  • 1 stalk celery minced
  • 1/2 onion minced
  • 2 cloves garlic crushed
  • 2 tsp fresh rosemary minced
  • 1 egg(s)
  • 1 serving Creamy Tomato Basil Keto Chow (or 1 scoop)
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 20 oz ground turkey
  • 4 oz mozzarella cheese
  • 2 oz grated parmesan cheese grated

Directions:

  • Line a rimmed baking sheet with parchment paper or lightly oiled tin foil. Preheat oven to 350 degrees.
  • Heat a skillet and add the olive oil, then add the celery, onion, and garlic. Cook over medium heat until the vegetables are soft and translucent. Stir in the rosemary and set aside to cool.
  • In a large mixing bowl combine the egg, Keto Chow, basil, garlic powder, salt and pepper. Add cooled celery, onion, garlic, and rosemary.
  • Then add the ground turkey and knead it with the egg mixture. Finally add the mozzarella and parmesan cheeses and mix well. Allow the mixture to sit about 5 minutes to help hold together.
  • Shape into 15 meatballs, slightly wetting your hands to help keep the mixture from sticking if necessary.
  • Place each meatball on the prepared baking sheet. Bake at 350 degrees for 40 minutes until the meatballs are firm and register 160F internal temperature on a meat thermometer.
  • Delicious served with cauliflower mash or zucchini pasta and your favorite sauce.
Yields: Approx. 15 meatballs (4 servings)
Nutrition Facts
Tomato Basil Turkey Meatballs
Serving Size
 
1 serving
Amount per Serving
Calories
480.6
% Daily Value*
Fat
 
30.5
g
47
%
Saturated Fat
 
11.1
g
69
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
4.78
g
Monounsaturated Fat
 
12.46
g
Cholesterol
 
180.7
mg
60
%
Sodium
 
1049.6
mg
46
%
Potassium
 
833.49
mg
24
%
Carbohydrates
 
6.6
g
2
%
Fiber
 
2.5
g
10
%
Sugar
 
2.3
g
3
%
Sugar Alcohol
 
0.08
g
Net Carbs
 
3.98
g
Protein
 
45.8
g
92
%
Vitamin A
 
805.58
IU
16
%
Vitamin C
 
33.02
mg
40
%
Calcium
 
471.24
mg
47
%
Iron
 
2.99
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Ingredients:

  • 2 tbsp olive oil
  • 1 stalk celery minced
  • 1/2 onion minced
  • 2 cloves garlic crushed
  • 2 tsp fresh rosemary minced
  • 1 egg(s)
  • 1 serving Creamy Tomato Basil Keto Chow (or 1 scoop)
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 20 oz ground turkey
  • 4 oz mozzarella cheese
  • 2 oz grated parmesan cheese grated
Nutrition Facts
Tomato Basil Turkey Meatballs
Serving Size
 
1 serving
Amount per Serving
Calories
480.6
% Daily Value*
Fat
 
30.5
g
47
%
Saturated Fat
 
11.1
g
69
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
4.78
g
Monounsaturated Fat
 
12.46
g
Cholesterol
 
180.7
mg
60
%
Sodium
 
1049.6
mg
46
%
Potassium
 
833.49
mg
24
%
Carbohydrates
 
6.6
g
2
%
Fiber
 
2.5
g
10
%
Sugar
 
2.3
g
3
%
Sugar Alcohol
 
0.08
g
Net Carbs
 
3.98
g
Protein
 
45.8
g
92
%
Vitamin A
 
805.58
IU
16
%
Vitamin C
 
33.02
mg
40
%
Calcium
 
471.24
mg
47
%
Iron
 
2.99
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Line a rimmed baking sheet with parchment paper or lightly oiled tin foil. Preheat oven to 350 degrees.
  • Heat a skillet and add the olive oil, then add the celery, onion, and garlic. Cook over medium heat until the vegetables are soft and translucent. Stir in the rosemary and set aside to cool.
  • In a large mixing bowl combine the egg, Keto Chow, basil, garlic powder, salt and pepper. Add cooled celery, onion, garlic, and rosemary.
  • Then add the ground turkey and knead it with the egg mixture. Finally add the mozzarella and parmesan cheeses and mix well. Allow the mixture to sit about 5 minutes to help hold together.
  • Shape into 15 meatballs, slightly wetting your hands to help keep the mixture from sticking if necessary.
  • Place each meatball on the prepared baking sheet. Bake at 350 degrees for 40 minutes until the meatballs are firm and register 160F internal temperature on a meat thermometer.
  • Delicious served with cauliflower mash or zucchini pasta and your favorite sauce.
Yields: Approx. 15 meatballs (4 servings)

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