Description
A low carb and gluten free meatball recipe inspired by the Turkey Club Sandwich!
Ingredients
Scale
For the meatball mix:
- 1.25lb ground turkey
- 1 egg
- 1/4 cup almond flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp parsley flakes
- 1 tsp onion powder
To assemble the meatballs:
- 2 oz swiss (or any) cheese, cut into 1/2 inch cubes
- 6 slices of bacon
- 12 toothpicks
For the roasted pepper aioli:
- 1/3 cup mayonnaise
- 1/4 cup roasted red peppers, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
Instructions
For the meatballs:
- Combine all of the meatball mix ingredients in a medium bowl and mix thoroughly. Form into 12 meatballs, stuffing 1 cube of cheese into the center of each. Place the meatballs on a cookie sheet. Cut each slice of bacon into 4 equal lengths (2 – 3 inches long). Lay one piece of bacon over the top of each meatball and tuck under the bottom. Then lay a second piece crosswise over the top. Then use a toothpick through the side to hold the second piece of bacon in place. They should look similar to this.
- %https://www.ibreatheimhungry.com/wp-content/uploads/2013/09/popperballs3small.jpg
- Bake at 375 for 20 minutes, then broil for about 2 minutes to crisp up the bacon.
For the aioli:
- Combine the mayonnaise, roasted red peppers and garlic in a small blender or magic bullet. Puree until smooth and season with salt and pepper to taste.
- Serve the meatballs with the sauce, with optional garnishes like lettuce, tomato, avocado and dill pickles. Enjoy!
Notes
Approximate nutrition information:
Per “naked” meatball: 145 calories, 11g fat, .5g net carbs, 12g protein
Per “naked” serving (3): 343 calories, 33g fat, 1.5g net carbs, 35g protein
2 Tbsp aioli: 154 calories, 18g fat, .75g net carbs, 0g protein
Per serving (3) with aioli: 586 calories, 51g fat, 2.25g net carbs, 35g protein
Nutrition
- Serving Size: 3 meatballs, 2 Tbsp aioli