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