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American
Paleo Turkey Meatballs
32 min total12 prep20 cook4 servings320 cal
PaleoClassicLow-CarbContains egg
Tender baked turkey meatballs held together with almond flour instead of breadcrumbs, seasoned simply with oregano, basil, and garlic. They're grain-free, freezer-friendly, and just as good over zucchini noodles as they are on their own.
Ingredients
meat
- 500 gground turkey
other
- 1egg
pantry
- 3 tbspalmond flour
- 1 tspdried oregano
- 1 tspdried basil
- 1 tspsalt
- 0.5 tspblack pepper
- 1 tbspolive oil
produce
- 0.5onion
- 2 clovesgarlic
Steps
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Finely mince the onion and garlic.
- In a large bowl, combine the ground turkey, egg, almond flour, minced onion, garlic, oregano, basil, salt, and black pepper.
- Mix gently with your hands just until combined; overmixing will make the meatballs dense.
- Scoop and roll the mixture into 16 golf-ball-sized meatballs, about 2 tablespoons each.
- Arrange the meatballs on the prepared baking sheet, spacing them at least 1 inch apart, and brush lightly with the olive oil.
- Bake 18–20 minutes, rotating the baking sheet halfway through, until the meatballs are firm, browned on the outside, and reach an internal temperature of 165°F (74°C).
- Remove from the oven and let rest 3 minutes on the sheet.
- Transfer to a serving plate.
- Serve warm over a bed of greens or roasted vegetables, or with a low-sugar marinara if desired.
Tips
- Mix the meatball mixture gently — overworking it makes the meatballs dense instead of tender.
- Use a small scoop or spoon to keep the meatballs a consistent size so they cook evenly.
- An instant-read thermometer is the surest way to know turkey has hit a safe 165°F (74°C) without drying it out.
- These freeze well after baking — cool completely before storing in a freezer bag.
