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Meatballs are one of my favourite low carb dinner go-tos... and these ones will not disappoint. Packed with flavour and super easy to make. Serve with the dairy free basil pesto for a real crowd pleaser.
Can be baked or pan fried and freeze really well so you can make up a big batch for when you’re busy and need something Keto-friendly on the quick.
Enjoy as a side or picnic food now the weather’s getting warmer or why not serve with some low carb mash or courgette (zucchini) noodles? Weekday winner dinner right here!
Hands-on Overall
Serving size 4-5 meatballs
Nutritional values (per 4-5 meatballs)
Net carbs3.2 grams
Protein25.6 grams
Fat40.7 grams
Calories479 kcal
Calories from carbs 3%, protein 21%, fat 76%
Total carbs4.5 gramsFiber1.3 gramsSugars1.3 gramsSaturated fat9.5 gramsSodium367 mg(16% RDA)Magnesium65 mg(16% RDA)Potassium517 mg(26% EMR)
Ingredients (makes 4 servings, 16-20 meatballs)
Meatballs:
- 300 g good quality ground turkey (10.6 oz)
- 250 g good quality ground pork, 20% fat (8.8 oz)
- 1 small red onion (45 g/ 1.6 oz)
- 1/4 cup fresh parsley (15 g/ 0.5 oz), plus extra for garnish
- 2 cloves garlic
- zest of 1 lemon
- 1 tsp of paprika
- Optional: fresh chilli to taste
- pinch sea salt and black pepper
- extra virgin olive oil or duck fat for frying
Dairy free basil pesto:
- 1/3 cup pine nuts (45 g/ 1.6 oz)
- 1 cup fresh basil (35 g/ 1.2 oz)
- 1 clove garlic
- 3 tbsp of extra virgin olive oil (45 ml)
- 1 1/2 tbsp fresh lemon juice
- pinch sea salt
Note: you can try other keto-friendly pesto sauces.
Instructions
- Simply place all the ingredients in a high speed food processor. Blitz until combined. It should still have textured, so not too smooth.
- Peel and finely dice the onion and garlic. Zest the lemon. Finely chop the parsley.
- Place the mince, onion, garlic, lemon zest, parsley, paprika and optional chilli in a bowl. Season with salt and pepper and mix well with your hands. Shape into 16 to 20 meatballs.
- To pan fry - Add a little olive oil to a non stick frying pan. When hot add the meatballs. Fry for 15 minutes, turning regularly until golden on the outside and cooked through. Alternatively you can place on a greaseproof lined baking tray and roast in the oven (190 C fan assisted/ 375 F) for 20 - 30 minutes until lovely and golden brown.
- Drain the juices after about 15 minutes and turn. Serve the pesto over the meatballs or on the side for dipping.
Turkey Meatballs with Pesto
Step by Step
Ingredients
- 300 g good quality ground turkey (10.6 oz)
- 250 g good quality ground pork, 20% fat (8.8 oz)
- 1 small red onion (45 g/ 1.6 oz)
- 1/4 cup fresh parsley (15 g/ 0.5 oz), plus extra for garnish
- 2 cloves garlic
- zest of 1 lemon
- 1 tsp of paprika
- Optional: fresh chilli to taste
- pinch sea salt and black pepper
- extra virgin olive oil or duck fat for frying
- 1/3 cup pine nuts (45 g/ 1.6 oz)
- 1 cup fresh basil (35 g/ 1.2 oz)
- 1 clove garlic
- 3 tbsp of extra virgin olive oil (45 ml)
- 1 1/2 tbsp fresh lemon juice
- pinch sea salt
Instructions
- Simply place all the ingredients in a high speed food processor. Blitz until combined. It should still have textured, so not too smooth.
- Peel and finely dice the onion and garlic. Zest the lemon. Finely chop the parsley.
- Place the mince, onion, garlic, lemon zest, parsley, paprika and optional chilli in a bowl. Season with salt and pepper and mix well with your hands. Shape into 16 to 20 meatballs.
- To pan fry - Add a little olive oil to a non stick frying pan. When hot add the meatballs. Fry for 15 minutes, turning regularly until golden on the outside and cooked through. Alternatively you can place on a greaseproof lined baking tray and roast in the oven (190 C fan assisted/ 375 F) for 20 - 30 minutes until lovely and golden brown.
- Drain the juices after about 15 minutes and turn. Serve the pesto over the meatballs or on the side for dipping.
Nutrition (per serving, 4-5 meatballs)
Calories479kcal
Net Carbs3.2g
Carbohydrates4.5g
Protein25.6g
Fat40.7g
Saturated Fat9.5g
Fiber1.3g
Sugar1.3g
Sodium367mg
Magnesium65mg
Potassium517mg
Detailed nutritional breakdown (per 4-5 meatballs)
| Total per 4-5 meatballs |
| 3.2 g | 25.6 g | 40.7 g | 479 kcal |
| Turkey, ground, 12% fat, raw |
| 0 g | 12.7 g | 9.4 g | 135 kcal |
| Pork, minced (ground), 20% fat, raw |
| 0 g | 10.6 g | 13.2 g | 164 kcal |
| Onion, red, fresh |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Lemon zest (peel), fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Paprika, spices |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Pine nuts |
| 1.1 g | 1.5 g | 7.7 g | 76 kcal |
| Basil, fresh |
| 0.1 g | 0.3 g | 0.1 g | 2 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 10.1 g | 90 kcal |
| Lemon juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
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