Sour Cream and Horseradish Dip for Keto Turkey Meatballs

Ingredients

• Turkey Meatballs:
• 1 egg
• 2 tablespoons extra virgin olive oil
• ½ cup minced fresh mushrooms
• 3 large cloves garlic, minced
• 1 tablespoon onion powder
• 2 teaspoons herbes de Provence
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• ½ cup grated Parmesan cheese
• ½ cup almond flour
• 1 pound ground turkey
• Dip:
• ½ cup sour cream
• 2 tablespoons minced fresh chives
• 3 teaspoons minced fresh parsley
• 2 teaspoons prepared horseradish, or to taste
• salt and ground black pepper to taste

Step 1

First, heat your oven to 400°F (200°C) and lightly grease 24 mini muffin cups. In a medium bowl, whisk together the egg and olive oil until smooth. Then add the mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes, giving everything a good stir. Mix in the Parmesan and almond flour next.

Step 2

Add the ground turkey and use your hands to combine everything well—it will be a bit wet and sticky, but that’s okay. Scoop the mixture into the muffin cups, gently shaping the tops so they’re rounded.

Step 3

Pop them in the oven and bake for about 25 minutes, until the meatballs are nicely browned and cooked through. Then, move your oven rack to the top and broil the meatballs for 2 more minutes or until they’re a little darker but not burnt.

Step 4

While they’re finishing, mix together the sour cream, chives, 2 teaspoons of parsley, horseradish, salt, and pepper to make the dip. Once the meatballs are ready, transfer them to a serving plate, sprinkle with the remaining parsley, and serve alongside the dip. Enjoy!