Tomato Dijon Turkey Meatballs

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Fall is almost here and it is my favorite time of the year. The weather changes and so does the menu; more soups and stews and warm comfort food and, of course, pumpkin everything! I am still trying to eat a lower carb diet and I follow an author named Kyndra Holley. She has written many keto/low carb cookbooks—her recipes that I have tried have been delicious. This one in particular is the new favorite in my house. Fast and easy with wonderful complementary flavors; I think many of you might find this to be a new favorite in your house, too. Please note that I use more mustard and tomato paste than the original recipe calls for just for personal preference. I would recommend making it as directed first and then adjust to your tastes.

Tomato Dijon Turkey Meatballs


1-½ lbs ground turkey

¼ cup Dijon mustard

¼ cup tomato paste

3 Tbsp. fresh chopped Italian parsley

3 small cloves diced garlic, or 1 large clove

1 Tbsp. diced sweet onion

1 tsp. sea salt

½ tsp. black pepper

½ cup grated parmesan (optional)


Preheat oven to 350 degrees. Mix all ingredients well in large bowl. Roll into 12 evenly-sized balls. Arrange in a 9×13 baking dish with a little space between meatballs, they will make a nice juicy broth as they cook. Bake uncovered for 25 minutes, cover with foil and bake an additional 5-10 minutes. Pour juices over meatballs before serving.

Note that the meatballs will be reddish in color and might look uncooked. Cut one in half after the 30-minute mark to make sure they are cooked through.

Buon Appetito!