Keto Turkey Meatballs with Sundried Tomatoes and Pesto

Turkey Meatballs


Print Recipe
5 from 1 vote
These turkey meatballs are quick and easy to make yet packed with flavour. The meatballs themselves are rich with parmesan, oregano and sundried tomatoes and complemented perfectly by a basil and spinach pesto.
Spiralised courgette has been used in place of spaghetti. This can be store bought or you can prepare your own with a spiraliser or by simply using a speed peeler to create thin pasta ribbons.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: carb dodging, low carb recipe, Meatballs, Pesto, Tomatoes, Turkey
Servings: 2
Calories: 667kcal


For the spaghetti and meatballs:

  • 450 g courgettes spiralised
  • 300 g minced turkey
  • 4 sundried tomatoes roughly chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ tablespoon parmesan grated
  • ½ tablespoon pine nuts
  • sea salt and freshly ground black pepper

For the pesto:

  • 1 fresh basil
  • 1 baby spinach
  • 1 tablespoon parmesan grated
  • 1 tablespoon pine nuts
  • 1 clove garlic peeled
  • ¼ cup olive oil extra virgin
  • sea salt


  • To make the pesto, add the basil, spinach, parmesan, pine nuts, garlic and salt to a food processor and pulse to form a chunky paste.
  • Slowly add the oil a little at a time, blending until you reach the desired consistency. Taste and add extra oil or salt if required.
  • Add the turkey mince to a mixing bowl along with ¾ of the chopped sundried tomatoes, the oregano, parmesan and a generous pinch of salt and pepper.
  • Using your hands, mix together thoroughly and divide into 12 even meatballs.
  • Heat 2 tablespoons of olive oil in a large frying pan over a medium heat and add the meatballs. Fry for 3 minutes or so per side or until golden brown all over and completely cooked through.
  • Whilst the meatballs are cooking, add the courgette spaghetti to a large pan with 2 tablespoons of water over a low/medium heat. Cover and cook for 3-4 minutes or until just tender, draining away any excess liquid.
  • Add 2/3 of the pesto to the pan with the courgette and stir through to coat.
  • To serve, top the spaghetti with the meatballs and drizzle over the remaining pesto. Scatter with the remaining tomatoes and pine nuts.


Calories: 667kcal | Carbohydrates: 8g | Protein: 41g | Fat: 52g

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