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Keto Italian Turkey Meatballs - Tender, Saucy, and Low-Carb

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground turkey (93% lean recommended)
  • 1 cup finely grated zucchini (squeezed dry)
  • 1/2 small onion, very finely minced (or 1/2 tablespoon onion powder)
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 1.5 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons extra-virgin olive oil (for searing)
  • 2 cups low-carb marinara sauce (no sugar added)
  • Fresh basil and extra Parmesan for serving (optional)

Method
 

  1. Prep the zucchini: Grate the zucchini on the small holes of a box grater. Place it in a clean kitchen towel and squeeze hard to remove excess moisture. You want it as dry as possible so the meatballs hold together.
  2. Make the mixture: In a large bowl, combine ground turkey, dried zucchini, onion, garlic, Parmesan, egg, parsley, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently with your hands or a fork. Don’t overwork it or the meatballs will be tough.
  3. Form the meatballs: Use a cookie scoop or spoon to portion 18–20 meatballs, about 1.5 inches each. Roll lightly with damp hands to smooth.
  4. Heat the pan: Warm a large skillet over medium heat. Add olive oil and let it shimmer.
  5. Sear the meatballs: Add meatballs in a single layer without crowding. Sear 2–3 minutes per side until lightly browned. Work in batches if needed. Transfer browned meatballs to a plate.
  6. Simmer in sauce: Lower heat to medium-low. Pour the marinara into the skillet, scraping up browned bits. Nestle the meatballs into the sauce. Cover and simmer 12–15 minutes, turning once, until cooked through (internal temp 165°F/74°C).
  7. Finish and serve: Taste the sauce and adjust salt and pepper. Top with fresh basil and extra Parmesan. Serve over zucchini noodles, roasted spaghetti squash, or with a side salad.