Gluten-Free Keto Turkey Meatballs
These savory turkey meatballs are packed with Mediterranean flavors from Kalamata olives, sun-dried tomatoes, and Italian seasoning. Baked until golden and served with a tangy balsamic tomato dipping sauce, they make an excellent appetizer for gatherings or a satisfying low-carb meal. The combination of lean ground turkey with rich Parmesan cheese creates tender, flavorful meatballs that pair perfectly with the aromatic sauce.
Ingredients
- 9 oz ground turkey
- 6 Kalamata olives, pitted
- 3 piece sun-dried tomatoes
- 2 teaspoon Italian seasoning
- 1 ½ tablespoon Parmesan cheese, grated
- 1 clove garlic
- 1 tablespoon balsamic vinegar
- ½ cup tomato sauce
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- 1
Preheat oven and line baking tray with parchment paper
- 2
Finely chop tomatoes and olives
- 3
Combine turkey, Parmesan, Italian seasoning, chopped tomatoes, olives, salt and pepper in mixing bowl and mix with hands
- 4
Divide mixture into meatballs
- 5
Arrange meatballs on tray and bake until cooked through
- 6
Meanwhile, mince garlic and combine with tomato sauce and remaining Italian seasoning in small pan
- 7
Bring sauce to boil, stirring to combine
- 8
Reduce to simmer, add balsamic vinegar and simmer
- 9
Spear meatballs with toothpicks
- 10
Serve meatballs with dipping sauce
Tips
Use your hands to mix the meatball mixture gently to avoid tough meatballs.
Make sure meatballs are evenly sized for consistent cooking.
Let the sauce simmer to develop deeper flavors and reduce slightly.
Good to Know
Refrigerate cooked meatballs up to 3 days or freeze up to 3 months
Meatballs can be shaped and refrigerated up to 1 day before baking
Serve warm with toothpicks for easy appetizer presentation
Common Mistakes
Don't overmix the meat mixture to avoid dense meatballs
Ensure meatballs are fully cooked to 165°F internal temperature
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these meatballs ahead of time?
Yes, you can shape the meatballs and refrigerate them up to 24 hours before baking, or freeze the cooked meatballs for up to 3 months.
What if I don't have Kalamata olives?
You can substitute with any pitted olives like green olives or black olives, though the flavor will be slightly different.
How long do leftovers keep?
Cooked meatballs will keep in the refrigerator for up to 3 days when stored in an airtight container.