Mediterranean Turkey Meatballs

Mediterranean Turkey Meatballs

These Mediterranean Turkey Meatballs are high in protein, low in carbs, lower in fat, and full of flavor. They are one of my favorite recipes to make in bulk, freeze, and use on a busy weeknight because they can go from freezer to fork in about 30 minutes.

Meatballs are a wonderful meal option if you follow a low-carb, keto, or carb-cycling plan. You can pile them on top of your favorite salad, or eat alongside your favorite vegetables and flavorful sauce, like marinara or chimichurri.

I am here to tell you, I have tried to make many a low-carb-meatball. And by low carb, my goal was to add zero carbs to the meatball mixture. Therefore, I avoided using breadcrumbs, a classic meatball ingredient. Instead, I tried to incorporate almond flour and coconut flour, but was left with a grainy, unappetizing mess. I have also made them without any kind of flour binder, but the result was a stodgy and tough meatball.

So how can one achieve a tender, flavorful, low-carb meat ball? Turns out, the answer is simple. We’ve come full circle. Bread crumbs. I know, I know…bread. Bread? Bread is high in carbs. But they don’t add as many carbs as you would think.

In fact, 1/4 cup of breadcrumbs, as you will see in the recipe below, adds less than 2 carbs per generous meatball. I finally did the math. 😉 And honestly, bread crumbs make a tremendous difference in texture and flavor.

If you’re gluten free, of course, you should opt for gluten free bread crumbs. However, do not be afraid of the bread crumbs! In this case, they are worth the extra 2-3 carbs per serving!

See below for Mediterranean Turkey Meatballs recipe.

Mediterranean Turkey Meatballs

Print Recipe
Serves: 4-6 (makes 20 meatballs) Cooking Time: 30-40 minutes


  • 1 lb ground turkey (93/7)
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1/4 cup Italian bread crumbs
  • 1 tsp kosher salt
  • 1 tbsp Italian seasoning
  • 1/2 tsp onion powder



Cover a large sheet pan in aluminum foil or parchment paper and set aside.


Combine all ingredients in large mixing bowl. Fold ingredients together with your hands just until it makes a homogenous mixture. Don't over mix - the end result is a tough meatball.


Use a medium (#40) scoop to portion meatballs. Lightly form into a ball and place on sheet pan. Continue making meatballs with scoop; should make approximately 20 meatballs.


If you plan to freeze the meatballs, place entire sheet directly in freezer. Leave them for about 2 hours, until the meatballs are solid and will hold shape. Transfer frozen meatballs to freezer ziplock bag and store in freezer for 2-3 months.


If you plan to cook meatballs right away, preheat oven to 400 degrees. Cover meatballs with foil and place in oven for 15 minutes. Remove foil and cook for an additional 8-10 minutes, until they are slightly browned.


If you plan to cook from frozen, just add about 5 minutes to covered-cooking time. Remove foil and cook for 8-10 additional minutes, until slightly browned.

You Might Also Like

No Comments

Leave a Reply