In continuation of my low carb “Meatball Mondays” feature, today I bring you a Mediterranean inspired meatball! They are flavored with sun-dried tomatoes, feta cheese, and fresh thyme, which is always a delicious combination in my opinion!
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Now some of you might be thinking that sun-dried tomatoes are too high in carbs to fit into your keto or Atkins diet eating plan. However, since there is so much flavor packed into them, a little goes a long way and you can absolutely make room for them in your carb budget – and you should! Sun-dried tomatoes are high in Magnesium, Potassium, Vitamin C, Iron, Lycopene, and many other nutrients vital to the low carber (and anyone else for that matter!)Â Plus they are super versatile, and add an amazing depth of flavor to sauces, salads, and just about any other savory recipe. You can expect to see a lot more low carb recipes here at IBIH using sun-dried tomatoes in the coming months!
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Now let’s talk about these highly addicting meatballs! They are are easy to make, have a fantastic crunchy exterior, and are popular with both kids and adults. They are also super portable, so I like to make a large batch, freeze them in small bags of four, and toss one into my cooler or handbag for a snack/lunch when I know I’m going to be out of the house for hours at a time. It has saved me from cheating or having to hit the drive thru many, many times! It pays to be prepared – so I recommend making a BIG batch of these cuties!
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Sun-dried Tomato & Feta Meatballs (Low Carb & Gluten Free)
- Yield: 16 meatballs 1x
Description
A low carb and gluten free mediterranean inspired meatball recipe
Ingredients
- 1 lb. ground turkey
- 1/4 cup crumbled feta cheese
- 2 Tbl (.5 oz) sundried tomatoes, chopped
- 1 Tbl fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 egg
- 1/2 tsp garlic powder
- 1/4 cup almond flour
- 2 Tbl water
- olive oil for frying
Instructions
- Combine all of the ingredients (except olive oil) in a medium bowl and mix well. Form 16 one inch meatballs and fry them in olive oil in a large saute pan. Do not crowd the meatballs or they won’t get brown and crisp – you may have to fry them in batches to get the best results. Cook for about 3 – 4 minutes, turn over and cook for an additional 3 – 4 minutes or until golden brown and cooked through. Remove from pan and place on paper towel-lined plate to absorb any extra oil. These can be eaten alone or served with marinara sauce and spaghetti squash for a complete meal.
Notes
Approximate nutrition info per meatball: 89 calories, 8g fat, .65g net carbs, 6g protein
Nutrition
- Serving Size: 4 meatballs
Many thanks to Bella San Luci for sending me samples of their delicious sun-dried tomatoes to try out! For more great recipes using sun-dried tomatoes, and to enter their 2013 recipe contest for a chance to win $2500 (!) check out their website!
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If you love low carb meatballs as much as I do, continue the meatball madness with my General Tso’s Meatballs, Buffalo Chicken Meatballs, and Meatballs Parmigiana!
Or for even more great recipes, download your copy of The Gluten Free Low Carber today!
wcu_bearcat says
just made for the second time…so yum. I subbed nutritional yeast for almond flour, and added turmeric. SO GOOD. thanks for the recipes AND the meal plans AND the shopping lists. my keto re-start is so much better because of you!
Ellen says
The recipe was great, I made them seemed need more almond flour, but left as is, just a question could we bake in oven instead of frying? Just wondering. Defintely great taste.
Cheryl says
I’m new to Air Frying. Any tips on temperature and time for making these in the Air Fryer?
Mellissa Sevigny says
Sorry I’ve never used one so I have no idea!
Meghan Flaherty Ruhl says
My FAVOROITE lunch! I prefer to make these into patties and pair with a baby spinach salad simply dressed with Cardini’s Original Caesar Dressing. Perfection!
N Ka-pow says
I guess this would work with beef as well? Sorry I don’t cook much.
Amy says
I put these beauties on my smoker and they were fabulous! Thanks for all your meal plans and hard work. I appreciate it!
Chris says
65 grams of carbs for a single meatball?!?! Please, tell me this is a typo since the weekly meal plan has it listed as 4g.
Mellissa Sevigny says
It’s clearly .65
stephanie says
Would you be able to freeze these, cooked or raw?
Mellissa Sevigny says
Yes – probably cook them first.
Rachael says
I made these and they came out super dry. I suspect the reason was that my almond flour hadn’t arrived yet, so I substituted coconut flour, and like an idiot I didn’t check for conversions first so I just used 1/4 cup, and now I know that coconut flour is dryer than almond flour.
That said, I don’t want to waste them, so I was wondering if you might recommend a sauce to go with these?
Kristi Nichols says
These were SPECTACULAR!!! I baked them in the oven for a hands free method as I had a lot going on tonight. I served them up with some spaghetti squash and veges! Great new recipe to add to the keto recipe box… Thanks.
Sandra says
HOw long did you bake these for. might be easier to bake than fry. thanks
Monica says
Seconded, how long did you bake them for? I want to make them tonight and frying is such a pain! :)
Loren says
I baked mine at 400° degrees for 20 minutes.