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.
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, ⅓ of the Parmesan cheese (about ¼ 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 ⅔ of the cheddar (about ½ cup), and ⅓ of the Parmesan cheese (about ¼ 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 (⅓ of the cheddar, which is about ¼ cup and ⅓ of the Parmesan, which is about ¼ 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.