These low-carb turkey meatballs are incredibly tender and juicy thanks to the minced mushrooms, and the seasonings really up the flavor. Try them as an appetizer with the dip or as a main dish by adding your own sauce.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 24 meatballs |
Ingredients
- 1 egg
- 2 tablespoons extra virgin olive oil
- ½ cup minced fresh mushrooms
- 3 large cloves garlic, minced
- 1 tablespoon onion powder
- 2 teaspoons herbes de Provence
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup grated Parmesan cheese
- ½ cup almond flour
- 1 pound ground turkey
- ½ cup sour cream
- 2 tablespoons minced fresh chives
- 3 teaspoons minced fresh parsley
- 2 teaspoons prepared horseradish, or to taste
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups.
- Whisk together egg and olive oil in a medium bowl until well combined. Add mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes; stir to combine. Stir in Parmesan cheese and almond flour. Add ground turkey, and mix with your hands to work seasoning blend evenly into meat; mixture will be wet and sticky.
- Use a spoon to fill each prepared muffin cup with turkey mixture, gently rounding the tops.
- Bake in the preheated oven until meatballs are lightly browned on the outside and no longer pink in the center, about 25 minutes. Move oven rack to the top position, turn on the broiler, and broil until a bit darker but not too brown, about 2 minutes more. Remove from the oven and transfer to a serving dish.
- Stir together sour cream, chives, 2 teaspoons parsley, horseradish, salt, and pepper. Place meatballs on a serving dish, sprinkle with remaining 1 teaspoon parsley, and serve with dip.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 587 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I love herbs de provence so I just had to make these meatballs. I would’ve included the shrooms but I didn’t have any…next time. These were delicious, anyway! I made 12 large instead of 24 small (same cook time) and served them as the main course, no rice or pasta, along with broccoli & cheese. Brother Taster loved them too and can’t wait to have the leftovers for lunch!
These were DELICIOUS! I didn’t have Herbes de Provence (in 50+ years of cooking , I’ve never either bought it or made it; perhaps one day, lol) so I substituted 5 Spice (a flavor my family is familiar with) in its stead. I also substituted approx. 1 Tbls. chopped Scallions (Spring Onions) for the Onion Powder (we like Scallions and I liked the “color” it added to the mix). I wasn’t sure about using the Almond Flour, but it worked very well with this recipe. I doubled the recipe for the Meatballs, tripled it for the Dip, and served it alongside a favored Collard Greens side (what can I say? my Family is strange, lol). We were 9 for that Dinner “seating” (6 Adults, 2 Teenage boys, and a very picky “tween” girl) and while there WERE “leftovers”, they were scant (DH had them today for lunch. He’s also requested that I make them again “when we’re alone”. Now if THAT’s not a “success story”, I don’t know what is! lol)
We like the flavour but they were overcooked at 25 minutes. Definitely needs a sauce.