Sun-dried Tomato & Feta Meatballs (Low Carb & Gluten Free)
A low carb and gluten free mediterranean inspired meatball recipe
A low carb and gluten free mediterranean inspired meatball recipe
- Carbohydrate 0.477928046875 g
- Cholesterol 20.51312753125 mg
- Fat 3.723953705125 g
- Fiber 0.187945309363306 g
- Protein 6.8312725905625 g
- Saturated Fat 0.907573680625 g
- Serving Size 1 1 meatball (36g)
- Sodium 46.146174 mg
- Sugar 0.289982737511694 g
- Trans Fat 0.2455097118125 g
- Calories 64 calories
Step-by-step
- Combine all of the ingredients (except olive oil) in a medium bowl and mix well.
- Form 16 one inch meatballs and fry them in olive oil in a large saute pan.
- Do not crowd the meatballs or they won't get brown and crisp - you may have to fry them in batches to get the best results.
- Cook for about 3 - 4 minutes, turn over and cook for an additional 3 - 4 minutes or until golden brown and cooked through.
- Remove from pan and place on paper towel-lined plate to absorb any extra oil.
- These can be eaten alone or served with marinara sauce and spaghetti squash for a complete meal.
Crowding the skillet remains the single fastest way to destroy meatball texture. When too many pieces enter the pan simultaneously, steam escapes from the meat and drops the oil temperature. This moisture prevents Maillard browning. Instead of acquiring a crisp mahogany crust, the turkey steams, turning gray and rubbery.
Ground turkey lacks the internal fat content of beef or pork, meaning it dries out rapidly under direct heat. Almond flour replaces traditional breadcrumbs here, absorbing moisture to keep the interior tender while holding the mixture together without gluten. Feta cheese adds pockets of concentrated salinity that melt slightly during cooking, while finely chopped sun-dried tomatoes introduce localized chewy resistance against the soft meat.
Maintain medium heat in a large saute pan and use enough olive oil to coat the base lightly. Cook each batch for three to four minutes per side until deeply golden brown. Transfer the finished pieces to a paper towel-lined plate immediately to drain excess surface oil. Dried thyme offers a viable shelf-stable alternative if fresh leaves are unavailable, using half a teaspoon to match one tablespoon of fresh herbs.
