clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead shot of the meatballs, one with a bite taken out of the almond flour turkey meatball

Turkey, Bacon and Gorgonzola Meatballs


Bursting with flavor, these oven baked keto meatballs are stuffed with the gooey cheese and crispy bacon. Fresh rosemary and almond flour make these turkey meatballs one of a kind.


  • 1 pound of ground turkey or chicken
  • ½ cup of crumbled gorgonzola cheese
  • ¼ cup of finely ground almond flour
  • ¼ cup of chopped cooked bacon (about 4 cooked slices)
  • 1 large egg
  • 1 teaspoon of salt
  • ¼ teaspoon of black pepper
  • ¼ teaspoon of garlic powder
  • 1 tablespoon of minced fresh rosemary


  1. Preheat your oven to 450°F and prepare a large baking sheet by lining with parchment paper. If desired, add 1 tablespoon of oil or bacon grease to the parchment paper. This just adds a little more flavor and crispiness but is not a necessary step.
  2. In a large mixing bowl, add all of your ingredients: turkey, gorgonzola, egg, almond flour, salt, pepper, garlic powder, rosemary and bacon. Use your hands to mix the ingredients until combined evenly.
  3. Use a medium cookies scoop or a very rounded tablespoon to make the meatballs. Lightly roll into balls and place about 1 inch apart on the baking sheet. You do not want them to be touching. Bake the meatballs until crispy and cooked to an internal temperature of 160°F. This takes about 15 minutes for meatballs that are about 1½ inches in diameter. 
  4. Serve warm and store any leftovers in an air tight container in the fridge up to 3 days. 
  • Prep Time: 10
  • Cook Time: 15
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American

Keywords: turkey almond flour meatballs, turkey gorgonzola meatbalss