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Turkey and Stuffing Meatballs

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Ingredients Method

Ingredients
  

  • For the Meatballs
  • 1 lb lean ground turkey 93% or higher
  • 1 cup crumbled keto bread about 2 slices, toasted and torn
  • 1 large egg
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped mushrooms optional
  • 1 tbsp butter or olive oil
  • 1 tsp poultry seasoning
  • ½ tsp dried sage
  • ½ tsp thyme
  • ¼ tsp black pepper
  • Salt to taste
  • 2 tbsp unsweetened chicken broth
  • 2 tbsp fresh parsley chopped
  • Optional: 1 tbsp grated Parmesan
  • For the Cheesy Gravy
  • 1 tbsp butter or pan drippings
  • 1 cup unsalted turkey or chicken broth
  • ¼ cup heavy cream or unsweetened almond milk
  • 2 –3 tbsp cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ½ tsp poultry seasoning
  • Salt and pepper to taste

Method
 

  1. Lightly toast keto bread slices until dry and crisp, then pulse or tear into coarse crumbs.
  2. In a skillet, melt butter over medium heat. Add onion, celery, and mushrooms.
  3. Sauté for 4–5 minutes until softened and fragrant. Stir in poultry seasoning, sage, thyme, pepper, and salt. Cool slightly.
  4. In a large bowl, mix ground turkey, egg, bread crumbs, parsley, broth, Parmesan, and the sautéed vegetables until just combined.
  5. Shape into 1½-inch balls (about 18).
  6. Place meatballs on a parchment-lined sheet.
  7. Bake at 400°F (200°C) for 18–22 minutes, or until golden and cooked through (internal temp 165°F).
  8. In a small saucepan, melt butter or use pan drippings. Add broth and poultry seasoning, then bring to a simmer.
  9. Reduce heat to low and whisk in cream cheese until smooth.
  10. Add cream or almond milk and Parmesan. Stir 3–5 minutes until thick and velvety.
  11. Season to taste. Do not boil.
  12. 6.Spoon the cheesy gravy over warm meatballs. Garnish with parsley and a spoonful of sugar-free cranberry sauce for a festive finish.