These low carb turkey meatballs are made with ground turkey, ricotta and thyme, then served in a delicious tomato cream sauce!
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I don’t often cook with turkey; I usually prefer chicken. But the other day I saw a special offer on ground turkey and I really fancied making some meatballs! The addition of ricotta and thyme works so well – try them!
Mix together the ground turkey, onion powder, ricotta, beaten egg, fresh or dried thyme, garlic paste, salt and pepper in a large bowl. You can prepare the meatballs in advance if is more convenient for you to do so!
Form the mixture into 20 meatballs and place on a baking tray lined with a silicone mat or parchment paper.
Place in a preheated oven for 20-25 minutes until cooked through, turning over half way through cooking time.
Meanwhile, make the sauce by combining canned tomato sauce, thyme, salt and pepper together in a saucepan. Bring to the boil, then remove from the heat and stir in some heavy cream. Add the cooked meatballs, stir well, and serve!
I served the turkey meatballs over shirataki rice – and my whole meal was under 5g net carbs (and I even had TWO servings of meatballs as I was SUPER hungry!).
The meatballs are lovely and soft so you could even skip the sauce and serve them on skewers with a dipping sauce for an appetizer or party food idea.
Turkey Meatballs with Thyme and Ricotta #lowcarb Click To Tweet
Ingredients
For the meatballs
- 1 lb ground turkey
- ½ cup ricotta
- 1 egg beaten
- 1 tsp onion powder
- 1 tsp thyme leaves dried or fresh
- 1 tsp garlic paste or minced garlic
- salt and black pepper
For the sauce
- 8 oz canned tomato sauce
- 1 tsp thyme leaves
- salt and black pepper
- 2 tbs heavy cream
Instructions
Preheat the oven to 375F.
Mix all the meatball ingredients together in a large bowl.
- Form the mixture into 20 meatballs and place on a baking sheet lined with a silicone mat or parchment paper.
- Bake for 20-25 minutes until cooked through, turning half way through the cooking time.
Meanwhile, make the sauce by combining the tomato sauce, thyme, salt and pepper together in a saucepan. Bring the boil, then remove from the heat and stir in the cream.
Add the cooked meatballs to the sauce, stir well, then serve.
Recipe Notes
5g net carbs per serving (5 meatballs, including sauce)
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