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.”
Suddenly… Unemployment.
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!
Turkey Saltimbocca Meatballs – Low Carb and Gluten Free
- Yield: 4 servings 1x
Description
An Italian inspired low carb meatball recipe based on the classic flavors found in Veal Saltimbocca. Gluten free, Keto, LCHF and Atkins friendly recipe the whole family will enjoy. Serve over cauliflower puree for a complete meal.
Ingredients
For the meatballs
- 1 lb ground turkey (or veal if you prefer)
- 1 egg
- 1/3 cup almond flour
- 2 Tbsp grated parmesan cheese
- 2 Tbsp chopped raw pancetta (or bacon)
- 1 Tbsp chopped fresh sage
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp olive oil for frying
For the sauce:
- 1/4 cup chopped pancetta (or bacon)
- 1/2 cup dry white wine
- 1 Tbsp fresh sage, chopped
- 1/2 tsp lemon juice
- 1/4 tsp garlic powder
- 1 tsp granulated sugar substitute (Swerve, Splenda, etc.)
- 1/4 cup butter
Instructions
For the meatballs:
- 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.
For the sauce:
- 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.
Notes
Approx nutrition info per serving: 467 calories, 32g fat, 2.5g net carbs, 36g protein
Nutrition
- Serving Size: 3 meatballs with approximately 2 Tbsp sauce
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Pam says
Great flavor and easy to make. My turkey was too moist so my meatballs crumbled. Oh well, ate it anyway for breakfast with sunny side up eggs!
l p says
going out shopping today and getting the ingredients – it’s on the menu for tonight. thanks
Elaine St Louis says
Absolutely delicious. I made a double batch and rose, so was able to use them in several ways, but the recipe as written was the best by far. Thanks so much!
Mellissa Sevigny says
Loved hearing this, thank you!
Sarah says
My daughter is dairy free and gluten free. I easily swapped out the dairy for non dairy . Absolutely fantastic. I have one very happy daughter because of your efforts. Thank you so much.
Deb says
YIPPEE…….love your meatballs. Great to have a new one to dig into, and it looks GREAT.
Mellissa Sevigny says
This is one of my absolute favorites out of all of them Deb – hope you love them!
Venus Childress says
Oh man was this good!
I messed up and forgot to buy sage, but I had ground pork with infused sage. I did put a little fresh rosemary in the meatballs.
I snipped some fresh basil over the top and ate the meatballs with spaghetti squash.
Thank you Melissa for another terrific recipe!
SANDRA MARLOW says
Made these today. Very good flavor, which made me super happy because I usually stay away from tasteless turkey. A little work, but not too bad. I think I’d rather cook the meatballs in the air fryer or the oven than frying – that’s a lot of time, and mine didn’t look pretty! LOL But can’t beat the flavor to spruce up turkey.
Danielle says
Great flavors and super easy to make.
JoKing says
This sounds incredible. I think i’d still use the prosciutto though. Makes it more authentic.
Marki Haynes says
These meatballs were tender and perfect paired with the smoked gouda cauliflower mash.