Bursting with flavor, these oven baked keto meatballs are stuffed with gooey cheese and crispy bacon. Fresh rosemary and almond flour make these turkey meatballs one of a kind.
I love these meatballs. Like really love them. Like need to talk about all the ways I love them.
Which should I start with?
Let's start with how amazing it is to have meatballs that taste like a luxury at your disposal to grab go and eat when you need them.
Not just any old meatball, freaking meatballs stuffed with bacon, gorgonzola and rosemary. These flavors are inspired by my friend Katie at Simple Spoonfuls. She has a recipe for turkey sliders that have a gorgonzola sauce and caramelized shallots that is so good I had to make a recipe like it.
I find it is essential to only eat things that taste craveworthy in life. I don't waste my time on food that's not good. Food is fuel, but that fuel better be might tasty. And these fit the bill.
They are absolutely necessary for the next time you need an appetizer that is gluten free and low carb. Or a quick grab and go meal prep. I have been just sneaking one out of the fridge anytime I am hungry and eating cold!
These are breadcrumb free, baked in the oven and made with almond flour! That makes them low carb, gluten free and perfect!
Ingredients and substitutions
You only need 6 main ingredients and everything will be easy to find at your local grocery store or Amazon! Here is what you will need:
- ground turkey
- gorgonzola cheese
- almond flour
- salt, pepper and garlic powder
- fresh rosemary
- Ground turkey- You can sub you ground turkey with any ground meat you feel like eating! It works with chicken, and beef.
- Gorgonzola cheese- gorgonzola can be swapped out for bleu cheese or even feta for a milder flavor.
- Almond flour- almond meal could be subbed in but expect a grittier texture. Otherwise I wouldn't recommend swapping out another flour 1-1 for the almond flour.
- Fresh rosemary- I highly encourage you to only use fresh rosemary for this recipe.
Expert tips and how to store
- I highly encourage you to use parchment paper for the recipes, it makes for an easier clean up and I prefer how food cooks on parchment paper. I do think that it "crisps" easier.
- Optional flavor booster- if desired you could give your meatballs an extra boost of flavor by using the leftover bacon grease from your cooked bacon. Just pour it onto the parchment paper, use a brush to make it even, and then add your meatballs and bake.
- To store- simple let them cool to room temperature and then seal in an airtight container for up to 4 days in the fridge.
Need more meatball inspriration?
How about these Sweet Potato Sausage Meatballs for a super fast grab and go breakfast.Print