Turkey Club Meatballs with Roasted Red Pepper Aioli (Low Carb and Gluten Free)
A low carb and gluten free meatball recipe inspired by the Turkey Club Sandwich
A low carb and gluten free meatball recipe inspired by the Turkey Club Sandwich
- 1 egg
- salt and pepper to taste
- 1 tsp salt
- 2 cloves garlic minced
- 1/4 tsp black pepper
- 1 tsp onion powder
- 1/3 cup mayonnaise
- 1/4 cup almond flour
- 1 tbsp parsley flakes
- 1.25 lb ground turkey
- 2 oz swiss (or any) cheese cut into 1/2 inch cubes
- 6 slices of bacon
- 12 toothpicks
- 1/4 cup roasted red peppers chopped
- Carbohydrate 1.5892918061656 g
- Cholesterol 6.79683333530582 mg
- Fat 4.77300871714315 g
- Fiber 0.370256589429193 g
- Protein 2.08380270842401 g
- Saturated Fat 0.933297486393186 g
- Serving Size 1 1 meatballs (4 servings) (21g)
- Sodium 156.037606816896 mg
- Sugar 1.21903521673641 g
- Trans Fat 2.10289498768501 g
- Calories 57 calories
Step-by-step
- Combine all of the meatball mix ingredients in a medium bowl and mix thoroughly.
- Form into 12 meatballs, stuffing 1 cube of cheese into the center of each.
- Place the meatballs on a cookie sheet.
- Cut each slice of bacon into 4 equal lengths (2 - 3 inches long).
- Lay one piece of bacon over the top of each meatball and tuck under the bottom.
- Then lay a second piece crosswise over the top.
- Then use a toothpick through the side to hold the second piece of bacon in place.
- They should look similar to this.%http://www.ibreatheimhungry.com/wp-content/uploads/2013/09/popperballs3small.jpg
- Bake at 375 for 20 minutes, then broil for about 2 minutes to crisp up the bacon.
- Combine the mayonnaise, roasted red peppers and garlic in a small blender or magic bullet.
- Puree until smooth and season with salt and pepper to taste.
- Serve the meatballs with the sauce, with optional garnishes like lettuce, tomato, avocado and dill pickles.
- Enjoy!
When broiling the bacon-wrapped meatballs for the final two minutes at 375 degrees Fahrenheit, watch closely to render the fat without scorching the poultry beneath. Ground turkey lacks the high fat content of beef, meaning it dries out rapidly under direct heat. Encasing the meatball inside a double layer of bacon provides exterior lipids that baste the lean turkey during baking, while a Swiss cheese cube stuffed firmly in the center melts and creates an internal moisture barrier as temperatures rise. Almond flour functions as a gluten-free binder by absorbing released meat juices, replacing traditional breadcrumbs without introducing wheat proteins that disrupt structural cohesion.
Historically, the classic clubhouse sandwich emerged from late-nineteenth-century social clubs in New York, combining tiered layers of poultry, cured pork, and bread. Reinterpreting this format into a handheld meatball eliminates the grain entirely while retaining the core triad of turkey, bacon, and cheese. Puréeing mayonnaise with garlic and chopped roasted red peppers yields an emulsified condiment that replicates the condiment profile of toasted sandwich spreads.
Adapting traditional tavern food for restricted diets requires balancing alternative starches. Almond flour provides adequate density when mixed thoroughly with egg proteins, which coagulate at 145 degrees Fahrenheit to set the meatball shape.
