Turkey Meatballs & Herby Gravy
Keto Fitness Club
Because we're using a store-bought vegetable stock, this recipe isn't 'clean' keto, but it's a very small amount of starch that's split over 4 portions.
Makes 4 portions - each portion contains:
316 Calories / 3g Carbs / 37g Protein / 17g Fat
50g Shallots, roughly chopped
3 Garlic Cloves, crushed
25g Parmesan, grated (plus more for serving)
1 tsp Dried Parsley (or a handful of fresh parsley leaves, chopped)
1 tsp Dried Sage (or a handful of fresh sage leaves, chopped)
500g Turkey Mince (we used 2% Fat)
15g Fresh Soured Cream or Greek / Greek-Style Yogurt
20g Cooking Coconut Oil (this is unflavoured) or Olive Oil
5g Vegetable Bouillon / Stock Cube mixed with 250ml Hot Water
30g Mascarpone Cheese
Salt & Pepper
Using a food processor, blitz the bread into crumbs. Add the shallots, garlic, parmesan and herbs - blitz again for 20-30 seconds.
Gradually add the meat while the processor is on low to combine with the seasoning mix. Once all the meat has been added, mix in the soured cream. You should now have a fairly smooth paste.
Divide the mix into 12-16 meatballs.
Heat the oil in a frying pan (or a large pan that you are able to cover with a lid) over a medium heat and add the meatballs. Gently fry them, letting them brown on all sides for 2-3 minutes.
Turn the heat down to low and add half of the stock to the pan. Cover and allow the meatballs to gently cook for 8-10 minutes.
Once cooked, place the meatballs in a serving dish to keep them warm.
Add the remaining stock to the pan and bring to boil. Add the mascarpone cheese and stir to create a creamy gravy.
Pour the gravy over the meatballs and sprinkle with a little parsley & parmesan. We serve this with buttered cabbage and salad :)
Nutrition per serving
Calories 316, Carbs (net) 3 grams, Protein 37 grams, Fat 17 grams