Healthy Turkey Meatballs Recipe Without Breadcrumbs | Low Carb Dinner Idea

These Healthy Turkey Meatballs are juicy, flavorful, and completely breadcrumb-free—perfect for anyone looking for a low carb, gluten-free dinner option. Whether I’m serving them with zucchini noodles, a simple marinara, or over a salad, they make a lean, protein-packed meal that’s anything but boring.

Why You’ll Love This Recipe

I love how these meatballs come together quickly and stay tender without needing breadcrumbs. They’re great for meal prep, freezer-friendly, and packed with herbs and seasoning so they never taste bland. Plus, they’re versatile enough to serve with just about anything—pasta, cauliflower rice, or even in lettuce wraps.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lean ground turkey
egg
grated Parmesan cheese
garlic, minced
onion, finely chopped or grated
fresh parsley, chopped (or dried)
Italian seasoning
salt and pepper
olive oil (for cooking)

directions

1. I start by combining the ground turkey, egg, Parmesan, garlic, onion, parsley, and seasonings in a large bowl. I mix gently with my hands or a spoon until just combined—being careful not to overwork the meat.

2. I shape the mixture into small meatballs, about 1 to 1½ inches in size.

3. I heat a little olive oil in a large skillet over medium heat, then add the meatballs in batches. I sear them on all sides until browned, about 6–8 minutes total.

4. Once browned, I lower the heat and cover the skillet to let the meatballs cook through, or I transfer them to a preheated 375°F (190°C) oven for 10–12 minutes until the internal temperature reaches 165°F (74°C).

5. I let them rest for a couple minutes before serving with my favorite low-carb sides or sauces.

Servings and timing

This recipe makes about 18–20 meatballs, depending on size. It takes around 15 minutes to prep and 20 minutes to cook, so dinner is ready in 35 minutes or less.

Variations

Sometimes I add a spoonful of almond flour or ground flaxseed if I want a slightly firmer texture. I’ve also switched the seasoning depending on the dish—cumin and paprika for a Mexican-style twist, or ginger and coconut aminos for an Asian-inspired version. For dairy-free, I just leave out the Parmesan or use a dairy-free alternative.

storage/reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet with a little broth or sauce, or microwave them until hot. They freeze well too—once cooled, I place them in a freezer-safe bag and freeze for up to 2 months. I reheat from frozen or thaw overnight in the fridge.

FAQs

Can I bake these instead of pan-frying?

Yes, I often bake them at 375°F (190°C) for about 20–25 minutes on a lined baking sheet. They turn out golden and delicious with minimal cleanup.

Are these meatballs keto-friendly?

Definitely. Since there are no breadcrumbs and they’re made with lean protein and cheese, they’re great for a low-carb or keto diet.

Can I make them without cheese?

Yes, I’ve skipped the Parmesan before. They still hold together well, but the cheese adds flavor and moisture, so I usually add a little extra seasoning.

What sauces go well with these meatballs?

I like serving them with marinara, pesto, tzatziki, or even buffalo sauce depending on my mood. They’re really flexible.

How do I keep them from drying out?

I don’t overcook them, and I make sure to include a bit of fat in the mix (like Parmesan or egg). Covering the skillet or finishing in the oven also helps lock in moisture.

Conclusion

These Healthy Turkey Meatballs without breadcrumbs are one of my favorite low-carb dinner ideas. They’re quick, nutritious, and packed with flavor—everything I need for an easy weeknight meal or meal prep staple. Whether I serve them with veggies, over greens, or with my favorite sauce, they always hit the spot without weighing me down.