Carnivore Turkey Meatballs Sauce (Print-Friendly Version)
Juicy turkey meatballs baked and tossed in velvety Parmesan sauce. Ideal for low-carb, high-protein meals.
# What You'll Need:
→ Meatballs
01 -
900 g ground turkey
02 -
100 g pork rind crumbs
03 -
1 large egg
04 -
250 g ricotta cheese
05 -
30 g grated Parmesan cheese
06 -
1 teaspoon garlic powder (optional)
07 -
1 teaspoon Italian seasoning (optional)
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Creamy Parmesan Sauce
10 -
240 ml heavy whipping cream
11 -
25 g grated Parmesan cheese
12 -
28 g unsalted butter
13 -
1.5 teaspoons minced garlic
14 -
Salt, to taste
15 -
Black pepper, to taste
16 -
Fresh basil, for garnish (optional)
# How to Make It:
01 -
Preheat oven to 200°C. Lightly grease a baking dish with butter.
02 -
In a large mixing bowl, thoroughly mix ground turkey, pork rind crumbs, egg, ricotta, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper until homogenous.
03 -
Shape the mixture into uniform meatballs, approximately 3.5–4 cm in diameter.
04 -
Arrange the meatballs in the prepared baking dish and bake for 20 minutes, or until golden brown and cooked through.
05 -
Heat a skillet over medium heat. Melt butter and sauté minced garlic until aromatic. Pour in heavy cream, season with salt and pepper, and simmer until slightly thickened. Add Parmesan cheese and stir until the sauce is smooth.
06 -
Transfer the baked meatballs to the skillet and gently toss to coat them evenly with the Parmesan sauce.
07 -
Garnish with freshly chopped basil if desired and serve hot.
# Additional Tips:
01 -
Use pork rind crumbs to keep the dish low-carb and to add texture without traditional breadcrumbs.
02 -
Ricotta cheese keeps the meatballs moist; avoid overmixing to maintain tenderness.
03 -
Leftover meatballs store well refrigerated for up to 4 days.