This easy low-carb Asian turkey meatballs recipe is juicy, flavourful, and coated in a rich, sticky sauce. Perfect for a quick weeknight dinner or meal prep, these keto-friendly meatballs are packed with umami. Serve them with cauliflower rice or steamed veggies for a delicious and healthy meal everyone will love!
Ingredients Needed
Turkey Meatballs:
- 450g / 1 lb Ground turkey
- 15g / ½ oz Pork rinds (crushed) or 30g / ¼ cup Almond flour
- 1 Large egg
- 1 Medium green onion (sliced thinly)
- 15ml / 1 tbsp Coconut aminos
- 5g / 1 tsp Sea salt
- 0.5g / ¼ tsp Ground ginger
- 0.5g / ¼ tsp Black pepper
- 2.5ml / ½ tsp Blackstrap molasses (optional)
Asian Sauce:
- 80ml / ⅓ cup Coconut aminos
- 5ml / 1 tsp Sesame oil
- 0.5g / ¼ tsp Ground ginger
- 0.5g / ¼ tsp Garlic powder
- 0.5g / ¼ tsp Black pepper
- 2.5ml / ½ tsp Blackstrap molasses (optional)
How To Make Low Carb Keto Baked Asian Turkey Meatballs
- Preheat the oven: Set the oven to 200°C / 400°F. Line a baking sheet with foil or parchment paper.
- Prepare the meatball mixture: In a large bowl, mix all the meatball ingredients except the ground turkey. Add the turkey and combine gently—avoid overmixing.
- Shape the meatballs: Use a small cookie scoop to form 2.5cm / 1-inch meatballs. Place them onto the prepared baking sheet.
- Bake the meatballs: Bake for 10 minutes, until just cooked through. Switch the oven to broil/grill and cook for another 1-3 minutes until lightly browned.
- Make the sauce: In a small saucepan, whisk together the sauce ingredients. Simmer for 10-15 minutes, stirring occasionally, until thickened. The sauce will continue to thicken as it cools, so don’t over-reduce it.
- Coat the meatballs: Toss the cooked meatballs in the sauce until evenly coated.
- Serve and garnish: Sprinkle with extra green onions and sesame seeds if desired. Enjoy!
Recipe Tips
- Don’t Overmix the Meat: Mix the ingredients until just combined. Overmixing makes the meatballs dense and tough.
- Use a Cookie Scoop: This helps make all meatballs the same size so they cook evenly.
- Broil for a Golden Finish: After baking, broil for a few minutes to get a nice golden-brown crust.
- Simmer the Sauce Until Thick: The sauce thickens as it cools, so don’t over-reduce it, or it will become too sticky.
- Serve Immediately for Best Texture: The meatballs taste best when fresh. If storing, keep the sauce separate and mix before serving.
How To Store and Reheat Leftovers?
- Refrigerate: Let the leftover meatballs cool to room temperature. Store them in an airtight container in the fridge for up to 4 days. Keep the sauce separate if possible to maintain the best texture.
- Freeze: Place the cooled meatballs on a tray to freeze for 1 hour, then transfer them to a freezer-safe bag or container. Store for up to 3 months. Thaw overnight in the fridge before reheating in the oven or stovetop until warmed through.
- Reheat: Preheat the oven to 175°C / 350°F. Place the meatballs on a baking sheet and cover with foil to prevent drying out. Bake for 10-15 minutes until heated through.
Nutrition Facts
Serving Size: 4
- Calories: 247
- Total Fat: 12g
- Saturated Fat: 5.6g
- Cholesterol: 335mg
- Sodium: 615mg
- Potassium: 520mg
- Total Carbohydrate: 6g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 25g
Check out More Recipes:
- Low Carb Keto Cold Crab Dip
- Low Carb Keto Cucumber Subs Recipe
- Low Carb Keto Smoked Salmon Cucumber Bites Recipe
Low Carb Keto Baked Asian Turkey Meatballs Recipe
Description
This easy low-carb Asian turkey meatballs recipe is juicy, flavourful, and coated in a rich, sticky sauce. Perfect for a quick weeknight dinner or meal prep, these keto-friendly meatballs are packed with umami. Serve them with cauliflower rice or steamed veggies for a delicious and healthy meal everyone will love!
Ingredients
Turkey Meatballs:
Asian Sauce:
Instructions
- Preheat the oven: Set the oven to 200°C / 400°F. Line a baking sheet with foil or parchment paper.
- Prepare the meatball mixture: In a large bowl, mix all the meatball ingredients except the ground turkey. Add the turkey and combine gently—avoid overmixing.
- Shape the meatballs: Use a small cookie scoop to form 2.5cm / 1-inch meatballs. Place them onto the prepared baking sheet.
- Bake the meatballs: Bake for 10 minutes, until just cooked through. Switch the oven to broil/grill and cook for another 1-3 minutes until lightly browned.
- Make the sauce: In a small saucepan, whisk together the sauce ingredients. Simmer for 10-15 minutes, stirring occasionally, until thickened. The sauce will continue to thicken as it cools, so don’t over-reduce it.
- Coat the meatballs: Toss the cooked meatballs in the sauce until evenly coated.
- Serve and garnish: Sprinkle with extra green onions and sesame seeds if desired. Enjoy!
Notes
- Don’t Overmix the Meat: Mix the ingredients until just combined. Overmixing makes the meatballs dense and tough.
- Use a Cookie Scoop: This helps make all meatballs the same size so they cook evenly.
- Broil for a Golden Finish: After baking, broil for a few minutes to get a nice golden-brown crust.
- Simmer the Sauce Until Thick: The sauce thickens as it cools, so don’t over-reduce it, or it will become too sticky.
- Serve Immediately for Best Texture: The meatballs taste best when fresh. If storing, keep the sauce separate and mix before serving.
Low Carb Keto Baked Asian Turkey Meatballs Recipe
