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Filtering by Category: turkey

Turkey Meatloaf Italiano

Patricia Reitz

I make a number of recipes that feature ground turkey so I jumped at the chance to stock my freezer when I was able to purchase 40 pounds for a really low price.  Asian Sloppy Joes, Turkey and Vegetable Meatloaf, Keto Turkey Meatballs, and Hearty Italian Wedding Soup were already in my recipe rotation, and now I can add this Turkey Meatloaf Italiano to the mix.  Here's how it's made.

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This recipe is very easy to make - just place all the meatloaf ingredients in a bowl and mix them together thoroughly.

I like to line a quarter sheet pan (9x13x1) with foil for easy clean up.  Form the meat mixture into a loaf shape, place it on the pan, and pop it into a preheated oven for about 50 minutes.

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Remove the meatloaf from the oven and top with 1/2 cup of marinara (try my super easy and super delicious recipe here).

Top the marinara with 1/2 cup of shredded mozzarella cheese.

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Now don't scoff - dried parsley is highly underrated.  

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Sprinkle some of that dried parsley over the cheese (I like to crush it in the palm of my hand before sprinkling).

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Bake into the oven for about 10 minutes or until the cheese melts.  Rest for 10 minutes before serving.  Enjoy!

Items used to make this recipe:


KETO TURKEY MEATLOAF ITALIANO

makes 8 servings

Ingredients

Meatloaf:

  • 1/2 cup marinara sauce (try my quick recipe)

  • 1/2 cup Italian seasoned breadcrumbs

  • 1/2 cup grated parmesan cheese (use the good stuff!)

  • 2 large eggs

  • 2 tablespoons Italian seasoning

  • 1 tablespoon dried parsley flakes

  • 2 cloves garlic, finely minced

  • 2 pounds ground turkey

Topping:

  • 1/2 cup marinara sauce

  • 1/2 cup shredded mozzarella cheese

  • 1/2 teaspoon dried parsley, crushed in the palm of your hand

Directions

  1. preheat oven to 375F and line sheet pan with parchment or silpat.

  2. In a large mixing bowl, stir together the first 7 meatloaf ingredients; add ground turkey and mix until well combined.

  3. Pat mixture into a meatloaf on lined sheet pan; bake for 50 minutes.

  4. Remove from oven and top with marinara, cheese, and crushed parsley flakes; return to oven and bake an additional 10-15 minutes to melt cheese.

  5. Remove from oven and rest 10 minutes before serving.

Keto Turkey Meatballs

Patricia Reitz

So what's a girl to do when she wants to make traditional meatballs (check out my recipe here), but her husband wants to eat as few carbs as possible?  Substitute ground almonds for the Italian breadcrumbs that are usually called for in the recipe.  Of course ground almonds don't have the same flavor as Italian breadcrumbs so I've upped the herbs and spices too.  These meatballs can be baked or fried, you decide.

I like to start by mixing all the extra stuff together before adding the meat.  I think the ingredients are distributed more evenly that way.  Here you see water (yes water), eggs, ground parmesan cheese, almond meal (almond flour), dried parsley, garlic powder, oregano, salt, black pepper, and crushed red pepper flakes.

Place all the ingredients listed above in a bowl and mix well.

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You can combine the mixture easily by hand, but I pretty much use my stand mixer every time I have the chance.  

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Now add the ground turkey and mix again.

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See how evenly mixed together everything looks?

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I like to use a #50 scoop to portion out my meatballs - each are a little bigger than 1 tablespoon.  That’s my favorite meatball size, but do whatever you like.  These meatballs can be baked (I'd bake this size at 400F for 10-15 minutes, or until they reach an internal temperature of 165F), but today I felt like going old school so I fried them in about 1/2-inch of olive oil.  

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Turn as needed until they're cooked through and brown all over.

Keto turkey meatball recipe - gluten free meatballs recipe - low-carb turkey meatballs

Once you have a mountain of meatballs, freeze for later or add them to your favorite tomato sauce (try one of my most popular recipes, San Marzano Tomato Sauce).  OR, try my favorite Busy Weeknight Marinara. Enjoy!


Low-Carb Turkey Meatballs (Keto, Gluten-Free)

makes 60 meatballs

Ingredients

  • 2 pounds ground turkey

  • 2 large eggs

  • 1/2 cup finely ground almond flour, sifted

  • 1/2 cup ground parmesan cheese

  • 1/3 cup water

  • 2 tablespoon dried parsley flakes

  • 1 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano

  • olive oil for frying

Directions

  1. In the bowl of a stand mixer (or by hand), combine the eggs, almond meal, parmesan, water, parsley, salt, garlic powder, pepper, crushed red pepper, and oregano until well mixed; add ground turkey and mix until evenly combined.

  2. Roll turkey mixture into 60 meatballs - I like to do this with a #50 portion scoop (like this one).

  3. Heat about 1/2-inch of olive oil in a skillet and fry meatballs, in batches, until golden brown all over and cooked through, turning as needed.

Meatballs can also be baked in a 400F oven for 10-15 minutes or until they reach an internal temperature of 165F.

Nutritional stats for 3 meatballs 120 calories, 6g fat, 0,5g carbs, 16g protein.