Chronic Illness  
 April 8, 2016

Turkey Meatballs


These turkey meatballs filled with tons of veggies and absolutely no carbs are a labor of love.  The preparation can take some time (although you do not need to chop everything by hand, you can use a food processor), but the results are phenomenal and worth it!  They are also a great snack to keep in the fridge (I cannot guarantee how long they will last, however), and they freeze well.

Swedish meatballs were a favorite of mine growing up; these are a low fat, low carb version, and simply delicious — I hope you enjoy!


  • 1 package of ground turkey
  • 2 small eggs
  • 1 onion
  • 1 shallot
  • 1 package of mixed mushrooms
  • 2 scotch bonnet peppers
  • 1 handful of kale
  • 1 handful of green onions
  • Vegetable oil and a table spoon of butter for frying
  • Salt & pepper to taste


  1. Finely chop all of the vegetables (or use a food processor)
  2. Sauté the onions and hot peppers in a skillet until they become soft
  3. Once the onions are soft, add the mushrooms and kale to the skillet
  4. Set the vegetables aside and let them rest and cool down for a few minutes
  5. In a large bowl, mix the turkey and the eggs, adding salt and pepper
  6. Add the sauteed vegetables to the bowl and thoroughly mix
  7. Add vegetable oil and a small amount of butter to a skillet on low heat with a dash of salt and pepper
  8. Wet your hands (this makes rolling the meatballs easier) and begin to mold the meatballs
  9. Add the meatballs to your warm skillet and turn them from time to time to allow for consistent cooking and to prevent them from sticking
  10. If you have additional meatball mix, repeat steps 8 and 9