These Keto Turkey Cranberry Meatballs are a delightful combination of savory and sweet, making them a perfect appetizer or a main course dish. Tender ground turkey is mixed with cranberry sauce and herbs with almond flour binding the balls.
Low in carbs, these are also great gluten free turkey meatballs for the holidays. Or game day!
I have been making these keto turkey meatballs bite sized for parties and snacks but they can also be made larger for a main dish. They have been received well by all who have sampled them and a great way to use any leftover cranberry sauce.
Just a few simple ingredients are all you need to make this tasty turkey recipe.
- Ground turkey - While ground turkey is generally leaner than other meats like beef, you can choose lean or extra-lean ground turkey to minimize the fat content
- Cranberry sauce - you can use left over sugar free cranberry sauce or prepare the cranberry sauce before making the turkey meatballs. The cranberry sauce brings a burst of sweetness and tanginess to the dish. Cranberries have a tart and slightly sweet flavor that complements the savory turkey.
- Sage - We used dry but finely chopped fresh sage works great too.
- Parsley - fresh parsley is preferable to dried for this recipe.
- Egg - The egg acts as a binder, helping the meatballs hold their shape and preventing them from falling apart during cooking.
- Almond flour - used to bind the turkey meatballs.
How to make keto turkey cranberry meatballs
We bake our keto turkey meatballs but then can be pan fried or air fried too.
Mix ground turkey, cranberry sauce, herbs and egg together.
Add the almond flour to bind.
Mix until you have a mixture ready to roll.
Use a cookie scooper and place the balls on a baking tray and bake.
The almond flour can be substituted with ground flaxseed or coconut flour. If you are using coconut flour, you will need to reduce the volume.
Add grated Parmesan cheese for another flavor to the meatballs.
For an egg-free dish, replace the egg with a flax seed egg.
When mixing the ingredients, avoid overmixing, as it can lead to tough meatballs. Mix just until everything is evenly combined.
Before shaping all the meatballs, cook a small test meatball in the skillet to check for seasoning. Adjust the seasonings if needed before shaping and cooking the rest.
If you have leftover turkey cranberry meatballs, allow them to cool to room temperature before storing. Transfer the meatballs to an airtight container or a resealable plastic bag and place in the fridge. They will last up to 3 days.
Once the meatballs are cooled, place them in a single layer on a baking sheet or tray and freeze until they are firm. Once frozen, transfer the meatballs to an airtight container or freezer-safe bag. Alternatively, you can wrap them individually in plastic wrap before placing them in a container or bag.
Frozen turkey cranberry meatballs can be stored in the freezer for up to 2-3 months.
To reheat from the refrigerator, simply place the meatballs on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
To reheat from the freezer, it's best to thaw the meatballs in the refrigerator overnight before reheating them in the oven. If you're in a hurry, you can also reheat them from frozen; it will just take a bit longer in the oven, around 25-30 minutes.
Keto turkey meatball serving suggestions
Serve the meatballs on toothpicks or small skewers as bite-sized appetizers for parties, gatherings, or holiday celebrations with a side bowl of cranberry sauce for dipping.
For a main dish, serve the meatballs over cauliflower rice or zucchini noodles.
Incorporate turkey cranberry meatballs into your breakfast by chopping them up and adding them to a breakfast skillet with eggs and vegetables.
Keto Turkey Cranberry Meatballs
- 1 lb ground turkey
- 1 ½ tablespoons dried sage
- 1 tablespoon chopped fresh parsley
- 4 oz almond flour
- 1 medium egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 oz cranberries
- ½ cup water
- 6 oz allulose or other low carb sweetener
- 1 teaspoon orange zest (optional)
Make the Cranberry Sauce
- In a saucepan, add the cranberries, allulose and water. If you want to add a hint of citrus flavor, you can also include the zest or juice of one orange at this stage.
- Place the saucepan over medium-high heat and bring the mixture to a boil. Stirring occasionally, allow the cranberries to simmer and burst. This usually takes about 10-15 minutes. The cranberries will soften, and the sauce will thicken.
- Once the cranberries have burst and the sauce has thickened to your desired consistency, taste it. You can add more low carb sweetener if you prefer it sweeter or more citrus zest for additional flavor. Adjust according to your taste preferences.
- Remove the saucepan from the heat and let the cranberry sauce cool for a few minutes.
Make the Meatballs
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- In a mixing bowl, combine the ground turkey, cranberry sauce, chopped fresh parsley, egg, dried thyme, dried sage, salt, and pepper. Mix the ingredients until they are well combined.
- Add the almond flour to bind the mixture together. Add additional almond flour if required.
- Use a cookie scoop to shape the meatballs and place them on the prepared baking tray.
- Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Serve the turkey cranberry meatballs hot, garnished with additional fresh parsley if desired.
The information shown is an estimate provided by an online nutrition calculator.