Low Carb Cheesy Turkey Meatballs with Rosemary Cream Sauce
Aromatic with garlic and rosemary, these Low Carb Cheesy Turkey Meatballs with Rosemary Cream Sauce are smothered in a cream sauce, topped with cheese, and baked.
Servings 5 people
Calories 465kcal
Ingredients
- 2 tablespoons olive oil plus more for the baking sheet and baking dish
- 1 medium onion diced
- 2 large cloves garlic minced
- 1 lb ground turkey
- 1 large egg white
- 3 oz freshly-grated Parmesan cheese, divided about 3/4 cup grated
- 1 teaspoon minced fresh rosemary plus a couple more sprigs
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 3 oz shredded sharp white cheddar about 3/4 cup shredded; see Note
Instructions
- Preheat the oven to 400F; line a large baking sheet with a silpat liner or foil and lightly spray or brush it with oil.
- Add the oil to a medium skillet over medium heat. Once hot, add the onion and garlic, and cook until softened, about 5 minutes, stirring occasionally. Transfer half of the onion/garlic mixture to a large bowl and cool and leave the other half in the skillet.
- To the large bowl with the cooled onion/garlic mixture, add the turkey, egg white, 1/3 of the Parmesan cheese (about 1/4 cup), 1 teaspoon minced fresh rosemary, Worcestershire sauce, salt, and black pepper. Use your hands to combine, being careful not to over-mix. Roll the mixture into meatballs about 1 heaping tablespoon in size (I got about 16 to 18 meatballs). Arrange the meatballs on the prepared baking sheet and bake for 8 minutes at 400F (don’t eat them after this, they’re only half cooked; we’re going to gratin them).
- Meanwhile, to the skillet with the remaining half of the onion/garlic mixture, add the cream and bring to a simmer. Stir in 2/3 of the cheddar (about 1/2 cup), and 1/3 of the Parmesan cheese (about 1/4 cup) until smooth, and then remove from the heat.
- Lightly spray the inside of a 9 by 9-inch (or close to it) baking dish with oil. Arrange the meatballs on the bottom, pour on the sauce, and top with the remaining cheeses (1/3 of the cheddar, which is about 1/4 cup and 1/3 of the Parmesan, which is about 1/4 cup). If you have a couple sprigs of rosemary, nestle them down into the sauce.
- Bake at 400F for 10 minutes, and then broil a couple minutes to brown on top.
- Serve with zucchini noodles, riced cauliflower, or anything you like.
Notes
Net Carbs: 4g per serving
Sharp White Cheddar: For this recipe I like using Cabot White Oak Cheddar Cheese.
Nutrition
Calories: 465kcal | Carbohydrates: 4g | Protein: 33g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 144mg | Sodium: 581mg | Potassium: 387mg | Sugar: 1g | Vitamin A: 1025IU | Vitamin C: 2.3mg | Calcium: 365mg | Iron: 1.1mg