Keto Turkey Rosemary Meatballs with Roasted Pepper Cream

Instructions

1. 1

   Preheat the oven to 220°F / 105°C just to keep the meatballs warm after browning. In a large bowl, combine the ground turkey, grated Parmesan, egg, almond flour, 2 minced garlic cloves, rosemary, 3 g salt, and black pepper until just mixed without overworking.

2. 2

   Shape the mixture into 16 evenly sized meatballs. If the mixture feels too soft, let it rest for 5 minutes so the almond flour can absorb some moisture.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning them so they color on several sides. Transfer to a baking tray or oven-safe plate and keep warm in the oven at 220°F / 105°C.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil and sauté the shallot for 2 minutes. Add the remaining minced garlic clove and cook for 30 seconds more.

5. 5

   Add the roasted red pepper, chicken broth, and heavy cream. Cook over medium heat for 4 to 5 minutes until fully heated through. Blend the sauce with an immersion blender or standard blender until completely smooth.

6. 6

   Return the sauce to the skillet, add the butter and remaining salt, and cook over low heat for 2 more minutes until silky.

7. 7

   Add the baby spinach to the sauce and stir for 30 to 60 seconds, just until lightly wilted.

8. 8

   Return the meatballs to the skillet and spoon the pepper cream over them for 2 to 3 minutes so they heat through and absorb flavor.

9. 9

   Serve the meatballs with plenty of sauce, finish with Parmesan shavings, and add a little extra chopped rosemary if desired.