Turkey Meatballs and Spicy Aioli (Gluten-Free, Low Carb, Keto)
These turkey meatballs are extremely juicy and full of flavour! An easy, low carb and keto dinner or side dish made in less than 30 minutes with only a few simple ingredients and covered in a creamy, spicy aioli dipping sauce.
Course Appetizer, Dinner, entree, Main Course, main dish, Side Dish
In a large mixing bowl, add in the ground turkey, egg, almond flour, and seasonings. You may also add in a finely chopped onion and parmesan if desired (about 1/4 cup each).
Knead the mixture by hand, being sure to evenly disperse the egg and seasonings into the mixture.
Lightly form 1-2 inch thick meatballs or use a 1 ½ inch cookie scoop to form them. Place spaced apart on a lined baking sheet with parchment paper and brush or drizzle olive oil.
Bake for 20-25 minutes, broiling for 2-4 minutes to crisp up if desired. Use a meat thermometer to check that the internal temperature is at least 165℉.
Make Spicy Aioli Sauce
Stir all ingredients in a bowl and let sit to infuse the garlic so it's not so strong tasting.
Spoon drizzle the sauce on top of the meatballs when serving and throw on some fresh green onions or parsley and enjoy!
Notes
One meatball is less than 1 net carb!If adding onions and parmesan to the mixture, one meatball is less than 2 net carbs.
Tips and Tricks
Use a cookie scoop to lightly form your meatballs and place onto a baking dish with clean hands.
Add finely chopped onion or parmesan to your meatball mixture for even more flavour.
The larger the meatballs, the less likely they are to dry out during baking for juicer meatballs!
Almond flour acts as a binder in the mixture and I don't recommend using other flours like coconut flour as the taste may come through.
If you have the time, let the meatball mixture sit at room temperature for 30 mins before baking. This will help to infuse all the flavours together similarly to marinating, and will give you more flavourful and tender meatballs.
Don't over bake them or else they will dry out. Bake at 400 degrees for 20-25 minutes (20 minutes for smaller meatballs, 25 minutes for larger sized meatballs). Broil for a few minutes to crisp them up on the outside!
How To Store, Freeze, and Reheat Turkey Meatballs
Store Refrigerated: Once cooled, store meatballs in an airtight container in the fridge for up to five days.To reheat: Transfer to a a microwavable safe dish and reheat for one minute, or fry them up in some olive oil on medium heat stirring until evenly heated through. You could also reheat in a slow cooker with a drizzle of olive oil, on low heat for 1-2 hours. To Freeze: Once cooled on the baking sheet, cover and freeze keeping the meatballs spaced apart on the parchment paper so that they don't stick together when frozen. Once frozen, transfer the frozen meatballs into a freezer bag or container as they now will not stick together. Keep frozen for up to 3 months.To Defrost: Remove from freezer and keep refrigerated overnight to thaw out before reheating in the methods listed above.