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Greek Meatballs with Roasted Red Pepper Sauce

Greek Meatballs with Roasted Red Pepper Sauce Made Healthy!

These Greek Meatballs with Roasted Red Pepper Sauce are a healthy, gluten-free, Keto, and Whole30 compliant dish that will elevate your cooking game.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey Can substitute with ground chicken or beef.
  • 0.5 lb Ground Turkey Sausage Can substitute with pork sausage or omit.
  • 1 large Egg For vegan, use flaxseed meal mixed with water.
  • 0.5 cup Almond Flour Or substitute with gluten-free breadcrumbs.
  • 1 medium Red Onion Can substitute with yellow or white onions.
  • 0.25 cup Fresh Parsley Can be swapped for cilantro or omitted.
  • 2 tbsp Fresh Mint Oregano can be used if desired.
  • 1 tsp Sea Salt Adjust according to taste.
  • 2 tbsp Coconut Aminos/Soy Sauce Soy sauce is a suitable substitute.
For the Roasted Red Pepper Sauce
  • 2 large Red Bell Peppers Or jarred roasted peppers for convenience.
  • 2 cloves Garlic Fresh is preferred, but garlic powder can be used.
  • 2 tbsp Olive Oil/Avocado Oil Interchange based on preference.
  • 1 tbsp Red Wine Vinegar Apple cider vinegar can be an alternative.

Equipment

  • Baking sheet
  • Parchment Paper
  • Mixing Bowl
  • blender or food processor

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your baking sheet and parchment paper.
  2. Cut the red bell peppers in half, remove the seeds, brush with olive oil, and place cut-side down on the baking sheet. Roast for 20 minutes.
  3. Reduce oven temperature to 375°F (190°C). Prepare your mixing bowl for the meatball mixture.
  4. In a large bowl, combine ground turkey, ground turkey sausage, egg, almond flour, sea salt, red onion, coconut aminos, parsley, and mint. Mix until just combined.
  5. Form the mixture into 1.5-inch meatballs, placing them on the parchment-lined sheet with space between.
  6. Bake the meatballs for about 20 minutes until golden brown and cooked through (165°F/74°C in the center).
  7. Blend the roasted red peppers, olive oil, red wine vinegar, salt, and garlic until smooth to make the sauce.
  8. Plate the meatballs, drizzle with roasted red pepper sauce, and serve with cauliflower rice, rice, or vegetable noodles. Garnish with feta and fresh herbs if desired.

Nutrition

Serving: 1meatballCalories: 230kcalCarbohydrates: 8gProtein: 32gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

These meatballs freeze beautifully! Store in airtight containers for up to 3 months.

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