Keto Turkey Meatballs with Sour Cream-Horseradish Dip
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Keto Turkey Meatballs with Sour Cream-Horseradish Dip

1. Egg - 1
2. Extra virgin olive oil - 2 tablespoons
3. Minced fresh mushrooms - ½ cup
4. Garlic, minced - 3 large cloves
5. Onion Powder - 1 tablespoon
6. Herbes de Provence - 2 teaspoons
7. Salt - 1 teaspoon
8. Ground black pepper - ½ teaspoon
9. Crushed red pepper flakes - ¼ teaspoon
10. Grated Parmesan cheese - ½ cup
11. Almond flour - ½ cup
12. Ground turkey - 1 pound
13. Sour cream - ½ cup
14. Minced fresh chives - 2 tablespoons
15. Minced fresh parsley - 3 teaspoons
16. Prepared horseradish, or to taste - 2 teaspoons
17. Salt and ground black pepper to taste - 2 teaspoons

How to cook deliciously - Keto Turkey Meatballs with Sour Cream-Horseradish Dip

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups.

2. Stage

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.

3. Stage

Use a spoon to fill each prepared muffin cup with turkey mixture, gently rounding the tops.

4. Stage

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.

5. Stage

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.