About
These keto turkey meatballs are mixed with salty bacon, aromatic oregano, oozy mozzarella cheese, then cooked in a simple tomato basil sauce.
These are a versatile dinner option, perfect served with cauliflower rice or zucchini noodles.
Ingredients
- 9 ounce ground turkey
- 2 slice – 6" long bacon
- 2 tablespoon red onion
- 2 teaspoon oregano, dried
- 1 clove garlic
- 1 tablespoon olive oil
- ¾ cup passata tomato cooking sauce by remano
- ¾ cup chicken broth, bouillon or consomme, ready-to-serve can
- ¼ cup, grated mozzarella cheese
- ¼ cup, whole pieces basil, fresh
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Finely dice the bacon and onion and crush the garlic. Add to a mixing bowl along with the ground turkey, oregano, mozzarella, salt and pepper. Mix together well to combine.
- Divide the mixture into 10 even meatballs.
- Heat the olive oil in a large skillet over a medium/high heat. Add the meatballs and cook until well browned all over. Remove from the pan with a slotted spoon and set to one side.
- Add the passata, stock and basil to the skillet and bring to a boil.
- Reduce the sauce to a simmer, stir well and return the meatballs to the skillet. Cook uncovered for 5-6 minutes to reduce the sauce, cover and cook for a further 7-8 minutes or until the meatballs and sauce are piping hot and cooked through.
Nutrition Facts
- Servings: 2
- Calories: 522.5kcal/2186.3kJ (per serving)
- Fat: 36.1g (per serving)
- Carbs: 8.4g (per serving)
- Protein: 41.1g (per serving)
