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
Scale
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
