Keto Turkey Meatballs in Marinara Sauce

Delicious keto turkey meatballs, super juicy and tender, with a delightfully crispy exterior, made in a marinara sauce to die for. 


  • 1 pound ground turkey meat

  • ½ white onion 

  • 1 egg

  • 1 cup grated parmesan cheese

  • 1 garlic cloves

  • 1 tablespoon oregano

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • Enough olive oil to fry them (if deep frying them you’ll need more, if using the air frying them much less, only enough to paint each meatball) 

For the sauce: 

  • 2 cups tomato paste 

  • 1 teaspoon olive oil 

  • 1 teaspoon salt 

  • 1 teaspoon dried oregano 

  • 1 teaspoon dried basil (if using fresh use a couple of leaves) 

  • 1 garlic clove


1.  Dice the ½ onion as fine as possible. Crush or grate the garlic cloves. Set aside.

2. Start the sauce:

  • In a saucepan add the olive oil and fry on low heat the garlic clove. 

  • Add the tomato paste and the spices to the pan. 

  • Simmer on low while you make and cook the meatballs. 

3. In a medium-sized bowl add the turkey meat, the diced onion, the crushed garlic clove, the parmesan cheese, the egg, and the seasonings for the meatballs. Mix everything well until well combined.

4. Form the meatballs using your hands.

5. Fry the meatballs, for this you can use two different methods: the deep frying method or the air fryer method:

  • Deep fry: In a medium-sized pan add enough olive oil to cover the meatballs until the middle. Heat it until it starts to bubble and add the meatballs without overcrowding the pan. Fry for 2-3  minutes on each side until all is browned. 

  • Air fryer: Paint the air fryer basket with olive oil and distribute a layer of the meatballs in it without overcrowding. Paint the meatballs with some olive oil. Cook for 10 minutes at 395 F turning them mid-cooking. 

6. Once the meatballs have been fried, transfer the marinara sauce to a medium-sized pan and add the cooked meatballs to the pan. Cover with the sauce and let cook for additional 15 minutes on low.


 This recipe is not only keto but also gluten-free! 

It can be made in advance and served later in the day, also they are even more delicious the day after!

Leftovers can be stored in the fridge in a sealed container for up to a week.