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Keto Thanksgiving Turkey Meatballs
These highly seasoned meatballs are very nostalgic of your classic Thanksgiving dinner. The meatballs themselves are filled with ingredients you’d find in a stuffing, like walnuts and mushrooms. In the end, everything is coated in a thickened garlic gravy – just enough to add a touch of extra flavor to the recipe!
How to Make It
Step 1
Preheat an oven to 375 degrees. Fine mince the walnuts and mushrooms and toss in a bowl.
Step 2
Mix in the ground turkey, salt, pepper, thyme, rosemary, garlic powder, onion powder, and mayo.
Step 3
Line a sheet tray with parchment paper. Use your hands to form 12, 2-inch meatballs (approx. size). Place them on the tray.
Step 4
Bake the meatballs for 45 minutes in the oven, turning over after 30 minutes.
Step 5
During the final 15 minutes of baking, make the gravy coating. Melt the butter in a small pan over low heat and toss in minced garlic. Toast the garlic until it becomes golden and fragrant.
Step 6
Stir the almond flour into the butter. When the butter turns thick, stir in the broth. Bring the pan to a simmer and cook until the sauce reduces to a thickened gravy. Stir the salt and pepper into the gravy and set aside for the gravy to thicken and cool slightly.
Step 7
Allow the meatballs to cool for 5 minutes after baking. Then, toss the meatballs in a clean bowl with the gravy until all the pieces are coated. Serve immediately.
Ingredients
- Chef’s Naturals Chopped Walnuts by Fisher
2 ounce
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
3 ounce
- Ground Turkey
18 ounce
- Salt
½ teaspoon
- Black Pepper, Ground
¼ teaspoon
- Thyme, Dried
¼ teaspoon
- Rosemary, Dried
½ teaspoon
- Garlic, Powder
¼ teaspoon
- Onion Powder
⅛ teaspoon
- Mayo
2 tablespoon
- Butter, Unsalted
1 tablespoon
- Garlic, Fresh
¼ teaspoon
- Almond Flour
1 tablespoon
- Chicken Broth
½ cup
- Salt
½ teaspoon
- Black Pepper, Ground
¼ teaspoon
