Description
Minced mushrooms give these keto turkey meatballs great texture and juiciness, and the seasonings add a real flavor boost. Try them as an appetizer, with the dip, or use your own sauce and create a main dish.
Ingredients
- 1 egg
- 2 tablespoons extra virgin olive oil
- ½ cup minced fresh mushrooms
- 3 large cloves garlic, minced
- 1 tablespoon onion powder
- 2 teaspoons herbes de Provence
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup grated Parmesan cheese
- ½ cup almond flour
- 1 pound ground turkey
- ½ cup sour cream
- 2 tablespoons minced fresh chives
- 3 teaspoons minced fresh parsley
- 2 teaspoons prepared horseradish, or to taste
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups.
- Whisk together egg and olive oil in a medium bowl until well combined. Add mushrooms
- garlic
- onion powder
- herbes de Provence
- salt
- pepper
- and red pepper flakes; stir to combine. Stir in Parmesan cheese and almond flour. Add ground turkey
- and mix with your hands to work seasoning blend evenly into meat; mixture will be wet and sticky.
- Use a spoon to fill each prepared muffin cup with turkey mixture
- gently rounding the tops.
- Bake in the preheated oven until meatballs are lightly browned on the outside and no longer pink in the center
- about 25 minutes. Move oven rack to the top position
- turn on the broiler
- and broil until a bit darker but not too brown
- about 2 minutes more. Remove from the oven and transfer to a serving dish.
- Stir together sour cream
- chives
- 2 teaspoons parsley
- horseradish
- salt
- and pepper. Place meatballs on a serving dish
- sprinkle with remaining 1 teaspoon parsley
- and serve with dip.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6