Turkey Meatballs in a Rich Carbonara Sauce

These tasty morsels are always a big hit at parties. Warm, baked turkey meatballs are served in a creamy sauce flavored with bacon, mustard, and parmesan cheese.

BEST LOW CARB KETO  TURKEY MEATBALL WITH BACON AND CREAMY SAUCE APPETIZER RECIPE.jpg
LOW CARB KETO TURKEY MEATBALL APPETIZERS IN A RICH CARBONARA SAUCE RECIPE NUTRITION FACTS.jpg
 
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Makes: 50 SMALL OR 25 LARGE MEATBALLS

Prep Time: 20 MINUTES

Cooking Time: 30 MINUTES

 

ingredients

For the meatballs

½ onion (finely diced)

2 cloves of garlic (minced)

1 tablespoon olive oil

1 teaspoon chopped thyme

Small handful of fresh basil (chopped)

6 sage leaves (finely chopped)

1 tablespoon chopped oregano

1 teaspoon Worcestershire sauce

Pinch cayenne pepper

¼ teaspoon smoked paprika

½ teaspoon sea salt

Pinch of freshly ground black pepper

2 pounds (900 g) ground turkey meat

3 tablespoons grated parmesan cheese

½ chicken stock cube or ½ teaspoon chicken bouillon paste dissolved in 3 tablespoons hot water

1 free range egg

For the sauce

½ onion (diced)

2 cloves of garlic (minced)

1 tablespoon olive oil

½ cup (120 ml) dry white wine

1 tablespoon freshly chopped parsley

2 cups (480 ml) heavy/double cream

2 tablespoons grated parmesan cheese

½ teaspoon wholegrain mustard

½ chicken stock cube or ½ teaspoon

5 slices crispy bacon (finely chopped)

chicken bouillon paste dissolved in 3 tablespoons hot water

Sea salt and freshly ground black pepper

 

directions

1. Preheat the oven to 400F/200c. Line a deep-sided baking sheet with aluminum foil.

2. To make the meatballs: fry the onions and garlic in the olive oil over medium heat for five minutes, until softened. Add the herbs and continue to cook for another two minutes. Remove the mixture from the heat, place into a large mixing bowl, and allow to cool.

3. Add the ground turkey, parmesan cheese, Worcestershire, spices, chicken stock cube or bouillon, and the egg to the bowl. Use your hands to mix the ingredients together, until everything is well incorporated.

4. For 50 small meatballs; scoop heaping tablespoons of the mixture, and roll it into balls. For 25 large meatballs; use two tablespoons of the mixture for each meatball. Place the meatballs onto the baking sheet, drizzle with a little bit of olive oil and place it into the oven to bake for 20 minutes until golden brown.

5. To make the sauce: in a large saucepan, cook the onions and garlic in the olive oil for five minutes until softened. Add the white wine, herbs, and seasoning, and bring the mixture to a boil. Cook for five minutes until the wine has evaporated, then add the cream, parmesan cheese, mustard, and chicken stock, and reduce the heat to a simmer. Cook for 10 minutes until the sauce has thickened.

6. Remove the sauce from the heat and use an immersion blender to buzz it until smooth. Stir in the chopped bacon and adjust the seasoning if needed.

7. Remove the meatballs from the oven. Return the saucepan to the stove and add the cooked meatballs. Cook for a few minutes to ensure that the meatballs are piping hot. Poke each one onto a bamboo skewer and serve immediately with a sprinkling of fresh, chopped parsley and ground pepper.