Hello, dear readers! It’s Chef Caroline here, and let me tell you a little secret: my kitchen has been infused with the comforting aroma of Easy Low Carb High Protein Meatballs! It all started a chilly Tuesday evening when I was searching for something lower in carbs but still hearty enough to keep my family satisfied. After some experimenting and just a pinch of love, I discovered these delightful meatballs!
Picture this: a cozy kitchen, the faint sound of soft music in the background, and the enticing scent of garlic wafting through the air as I mix and mold these flavorful morsels. The first time I laid eyes on them, glistening golden brown, I couldn’t resist taking a bite right away. Juicy and packed with flavor, they melted in my mouth, singing a delicious harmony between the herbs and the zesty hint of green pesto. If you’re looking for a quick, satisfying meal that doesn’t skimp on taste or nutrition, trust me, you’re going to absolutely adore these meatballs!
Why You’ll Love This Recipe
- Easy & Quick: Whip up a batch in no time, perfect for a busy weeknight dinner.
- Healthy Choice: Low in carbs but loaded with protein, these meatballs make for a guilt-free feast.
- Flavorful Delight: A colorful medley of garlic, basil, and mozzarella elevates the simple meatball to another level.
- Crowd-pleasing: Great for family dinners or gatherings; everyone loves meatballs!
- Customizable: Swap ingredients to create your own unique flavors – the possibilities are endless!
Ingredients
8 oz ground turkey
(Can substitute with ground chicken or lean beef.)
This lean meat is perfect for keeping the dish low in fat while providing a punch of protein!3 cloves garlic, minced
Garlic adds that mouthwatering aroma and delicious flavor we all adore—don’t be shy with it!2 tbsp basil, chopped
Fresh basil brings in a burst of brightness and pairs beautifully with the meat—a true Italian classic!2 tbsp zucchini, shredded
Make sure it’s well-drained! It adds moisture and nutrients without all the carbs—such a clever way to sneak in veggies!2 tbsp mozzarella cheese, shredded
Melted mozzarella creates a delightful texture and adds a cheesy richness to each bite.1 tsp green pesto
Pesto is like sunshine in a jar! It infuses these meatballs with aromatic herbs and a vibrant flavor that dances on your palate.Salt and pepper to taste
These essential seasonings help elevate all the wonderful tastes—you’ve got to season generously!
Full recipe card is below.
How to Make It
Preparation
In a large mixing bowl, combine the ground turkey, minced garlic, chopped basil, shredded zucchini, and pesto. The moment you mix everything together, the aroma of fresh basil and garlic will envelop your kitchen like a warm hug!
Add in the mozzarella cheese, and sprinkle with salt and pepper to taste. Use your hands to gently mix everything until combined. Don’t overmix; we want tender, juicy meatballs, not tough ones!
Cooking
Preheat your oven to 400°F (200°C). While the oven warms up, shape your mixture into small meatballs, about the size of a golf ball. As you roll them, feel the texture of the mixture—so satisfying and cozy!
Place the meatballs on a parchment-lined baking sheet, ensuring a little space between each one to allow them to cook evenly. The warmth of the oven will soon enhance that marvelous aroma.
Bake for about 20-25 minutes, or until they reach an internal temperature of 165°F (75°C). You know they’re done when they’re golden brown and deliciously aromatic!
Serving
- Serve these meatballs with a side of steamed veggies, a fresh salad, or even zoodles (zucchini noodles) for an extra low-carb twist. Trust me, your family will gather around the table, drawn in by that irresistible smell!
Pro Tips for Success
- Avoid Soggy Meatballs: Drain the shredded zucchini well to keep your meatballs from becoming too moist.
- Make Ahead: Prep the meatballs in advance and store them in the fridge for up to two days before baking.
- Customize Your Flavors: Feel free to experiment with different herbs and spices to suit your taste!
- Watch Your Baking Time: Ovens can vary; start checking for doneness a few minutes early!
Flavor Variations
- Herb Swap: Try using parsley or oregano instead of basil for a different herbal twist.
- Cheese Change: Substitute with Parmesan or a spicy pepper jack for an extra kick!
- Spicy Kick: Add some crushed red pepper flakes for a delightful little heat to your meatballs.
- Seasonal Additions: During fall, add some finely chopped carrots for a seasonal touch, or try diced sun-dried tomatoes in the summer.
Serving Suggestions
These meatballs shine with a variety of sides! Pair them with:
- Cauliflower rice for a hearty low-carb meal.
- A fresh arugula salad dressed with lemon and olive oil for a refreshing contrast.
- Serve with zucchini noodles topped with marinara sauce and a sprinkle of parmesan for that classic spaghetti meatball experience!
- Drinks: A crisp white wine or a sparkling water with lemon will complement these flavors beautifully.
Make-Ahead & Storage
Prep these meatballs up to 3 days in advance. Simply mix the ingredients, form the meatballs, and keep them covered in the fridge. They can be easily stored in an airtight container in the refrigerator for up to 4 days after cooking as well.
Leftovers
Don’t let any of that deliciousness go to waste! Try:
- Meatball subs: Use a low-carb wrap or lettuce wraps.
- Salads: Toss sliced meatballs with greens, cherry tomatoes, cucumbers, and a light vinaigrette for a hearty salad.
- Breakfast scramble: Slice the meatballs and add them to your morning eggs for a protein-packed start to your day.
Freezing
Yes, these meatballs are freezer-friendly! After cooking, allow them to cool completely. Arrange the meatballs on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 3 months. For easy meal prep, you can freeze them in individual portions!
Reheating
For best results, reheat meatballs on the stovetop or in the oven.
- Skillet: Heat over medium in a little olive oil until warmed through, about 5-7 minutes.
- Oven: Heat at 350°F (175°C) for 15-20 minutes.
- Microwave: Though quicker, this method may result in a slightly different texture—heat for 1-2 minutes.
FAQs
Can I use other ground meats?
Absolutely! Ground chicken, beef, or even pork will work beautifully in this recipe.
What can I serve with these meatballs?
They’re excellent with a side of roasted vegetables, a crisp salad, or even atop your favorite low-carb pasta!
How do I know when the meatballs are done?
Check for an internal temperature of 165°F (75°C), or if you cut one open, juices should run clear.
Can I bake these on a silicone mat?
Yes! A silicone mat works great and prevents sticking, making cleanup a breeze.
Final Thoughts
Oh, lovely friends, I can’t wait for you to experience the warmth and deliciousness of these Easy Low Carb High Protein Meatballs. Each bite carries a feeling of home, comfort, and delightful flavors that will bring smiles to your loved ones’ faces. Gather your ingredients, roll up your sleeves, and let’s make some culinary magic together! Happy cooking! 🍽️❤️
Now, let’s feast on these cozy bites! Full recipe card is below.
Easy Low Carb High Protein Meatballs
Ingredients
Meat and Dairy
- 8 oz ground turkey Can substitute with ground chicken or lean beef.
- 2 tbsp mozzarella cheese, shredded Adds a cheesy richness to each bite.
Vegetables and Herbs
- 3 cloves garlic, minced Adds flavor and aroma.
- 2 tbsp basil, chopped Fresh basil brings in a burst of brightness.
- 2 tbsp zucchini, shredded Must be well-drained to avoid sogginess.
Seasonings and Flavor Enhancers
- 1 tsp green pesto Infuses meatballs with aromatic herbs.
- Salt to taste salt Essential for elevating the flavors.
- Pepper to taste pepper Essential for elevating the flavors.
Instructions
Preparation
- In a large mixing bowl, combine the ground turkey, minced garlic, chopped basil, shredded zucchini, and pesto.
- Add in the mozzarella cheese, and sprinkle with salt and pepper to taste. Use your hands to gently mix everything until combined.
Cooking
- Preheat your oven to 400°F (200°C).
- Shape the mixture into small meatballs, about the size of a golf ball.
- Place the meatballs on a parchment-lined baking sheet, ensuring spacing for even cooking.
- Bake for about 20-25 minutes or until they reach an internal temperature of 165°F (75°C).
Serving
- Serve these meatballs with a side of steamed veggies, a fresh salad, or zucchini noodles.