Gluten Free Turkey Meatballs With Basil Sauce
Juicy Gluten Free Turkey Meatballs tossed in a basil cream sauce. These meatballs make a delicious low-carb dinner or comforting potluck appetizer!
Servings: 6 people
Calories: 499kcal
Equipment
- 1 Skillet
Ingredients
Meatballs
- 2 pounds ground turkey
- 1 cup ricotta cheese
- 1 egg
- 1 cup pork rinds crushed
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ cup parmesan cheese grated
- salt and black pepper to taste
Sauce
- 2 tablespoons butter
- 2 teaspoons garlic minced
- 1 cup heavy cream
- ¼ cup parmesan cheese grated
- ¼ cup fresh basil chopped
- salt and black pepper to taste
Instructions
Meatballs
- Preheat the oven to 400℉.
- Grease a 9x13 baking dish.
- Add the meatball ingredients to a large bowl and combine.
- Form the mixture into evenly sized meatballs and place them into the prepared baking dish.
- Bake for 20-25 minutes or until browned and cooked through.
Sauce
- Add the 2 tablespoons butter to a skillet over medium heat.
- Mix in the 2 teaspoons garlic and saute for 30 seconds.
- Pour in the 1 cup heavy cream and season with salt and black pepper.
- Simmer until the sauce thickens.
- Stir in the ¼ cup parmesan cheese and ¼ cup fresh basil.
- Add the cooked meatballs to the skillet and toss to coat before serving.
Notes
Make sure you coat the 9x13 pan well so the meatballs do not stick.
While you do not need to use a cookie scoop to form the meatballs, if you use just your hands it helps to grease your hands a bit with some olive oil.
These are just as good the following day and store easily.
If you feel like you would rather use a traditional tomato sauce I like using Rao's as it has less sugar.
Store: Cook the meatballs and the cream sauce and let them cool. Store in an airtight container in the refrigerator for 3-4 days.
Freeze: You can freeze them as well in one of two ways. Make the dish entirely, let it cool, and freeze it as a full meal. You can also freeze the meatballs separately and then whip up the basil cream sauce the day you’ll be serving them.
Reheat: If stored in the freezer, let the meatballs thaw in the refrigerator overnight. To reheat them, let the baking dish sit at room temperature first and then heat them in the oven until warm, or transfer everything to a pot and reheat the dish on low on the stove.
Nutrition
Calories: 499kcal | Carbohydrates: 4g | Protein: 50g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 199mg | Sodium: 450mg | Potassium: 569mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1122IU | Vitamin C: 1mg | Calcium: 283mg | Iron: 2mg
