These Low Carb Turkey Meatballs are the perfect mid day snack for those on a low carb, high protein diet.
I’ve always struggled with snacks when switching my lifestyle to a low carb diet. I just love carbohydrates. Bread, pasta, rice, potatoes, pizza- I love it all and my regular diet, before I was diagnosed with pre-diabetes included all of it in large quantities. Specially around snack time.
Over the past few years, I’ve managed to find substitutes for mid-day snacks that keep me full without adding the pounds. These low carb turkey meatballs are just the perfect food for when I am hungry in between meals and one or two are enough to curb any bad cravings and consequent bad decisions.
If you are switching to a low carb or keto diet, give these a try and I would suggest that you even start substituting your snacks before you jump head first into your new lifestyle. I believe small changes are much more lasting in the long run. Switching your snacks first will also give you confidence that you can do the whole deal.
Low Carb Turkey Meatballs
- 1 lb ground turkey 93% lean
- 1/4 onion diced
- 1 bunch parsley or cilantro
- 1 carrot shredded
- 3 stalks celery diced small
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chipotle pepper (optional)
- 1/2 tsp poultry seasoning
- 1 tsp ground mustard
- 1 tsp cumin
- 1 tsp garlic powder
- 1 egg
- 1/2 cup quick oats
- olive oil
- Preheat oven to 425F.
- Line a baking pan with parchment paper and drizzle olive oil.
- Mix all ingredients in a large bowl. Form balls or patties and place it on the baking sheet. Brush patties with olive oil.
- Bake it for 15 minutes, flip patties and bake for another 10 minutes.
Is this recipe Keto?
It depends on how many carbs you consider keto. If you consider 20grams or less for a day, then this recipe may contain too many carbs for you. To make it fully keto, take out the oats and vegetables (onion and carrot) and instead add cheese.
Do these low carb Turkey Meatballs keep well?
Yes! And it freezes wonderfully. In fact, I like to make a big batch of these (3 lbs) and freeze them. When I am ready to have them, I just wrap them in a wet paper towel and microwave for a minute or two on high power. The wet paper towel prevents the meatballs from drying it out.
What recipe should I make next?