So I’m over my Asian kick for now, and moving on to Italian flavors for the next few weeks of Meatball Mondays! I don’t know about you guys, but when the cooler weather hits, I start to crave heavier, more comforting flavors in my meals.
It doesn’t get much more comforting than these tender, sagey meatballs, swimming in a butter and white wine sauce that is flavored with crispy Pancetta, and even more fresh sage.
Served over a velvety cauliflower mash? Heaven in a bowl people – believe it.
But don’t let my words convince you, just look at the photos. If that doesn’t make you hungry to make this recipe ASAP, then I give up!
Seriously – if these pictures aren’t making you poke your screen with a fork, then I need to reconsider my career path. Maybe our local Walmart is hiring greeters. I’d be an awesome greeter…
Scratch that, I wouldn’t last a day. I’m pretty sure I don’t have enough restraint for that job…
“Excuse me, Ma’am? Your pajamas are showing. Our clothing section is running a deal on actual pants – you know, for leaving the house in? You’re welcome.”
Anyhoo, this low carb meatball recipe is inspired by the classic Italian Veal Saltimbocca dish. Traditionally it would include filets of veal pounded thin, fresh sage leaves, and thin ribbons of prosciutto wrapped together and served in a white wine sauce.
I took some liberties in this recipe, replacing the traditional veal with ground turkey because it’s cheaper and easier to find – plus baby cows are adorable as you can see in my Instagram feed.
Instead of Prosciutto, I used chopped Pancetta in the meatball mix, and also in the sauce (you can cheat and use regular bacon if that’s what you have on hand.) There is sage present in all of the elements, but not overpoweringly so.
I served these over the Better than Potatoes Cheesy Cauliflower Puree recipe – it’s optional but I highly recommend it! Cooked spaghetti squash or zucchini “noodles” would also be a great accompaniment.
Overall I was thrilled with how this Saltimbocca concept translated into a low carb meatball recipe. I hope you guys will like it as much as we all did – be sure to let me know the verdict after you try them out!
- 1 lb ground turkey (or veal if you prefer)
- 1 egg
- ⅓ cup almond flour
- 2 Tbsp grated parmesan cheese
- 2 Tbsp chopped raw pancetta (or bacon)
- 1 Tbsp chopped fresh sage
- ¼ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 Tbsp olive oil for frying
- ¼ cup chopped pancetta (or bacon)
- ½ cup dry white wine
- 1 Tbsp fresh sage, chopped
- ½ tsp lemon juice
- ¼ tsp garlic powder
- 1 tsp granulated sugar substitute (Swerve, Splenda, etc.)
- ¼ cup butter
- Combine the ground turkey, egg, almond meal, parmesan cheese, chopped pancetta, chopped sage, garlic powder, salt and pepper in a medium bowl and mix thoroughly. For into 12 meatballs. Heat the olive oil in a nonstick pan and cook over medium heat until golden brown and cooked through - about 3 minutes per side. Remove the meatballs from the pan and set aside.
- Add the pancetta to the same pan that you cooked the meatballs in, leaving all the brown bits in the pan (unless it burned, then start with a fresh pan.) Cook the pancetta for about 2 minutes or until crisp. Add the white wine, sage, lemon juice, garlic powder, and sugar substitute to the pan and cook until reduced by half - about 3 minutes. Add the butter and whisk until melted and the sauce is slightly thickened. Season with salt and pepper to taste. Add the meatballs back into the sauce and stir until well coated. Serve hot.
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