Meatballs are always a good idea….wouldn’t you agree? These Keto Turkey Meatballs are so easy to whip up and are perfect for weekly meal prep or a quick dinner. Not only are these Keto, but they are also Whole30, Paleo and gluten free.
Being able to serve my kiddos and husband a healthy meal that tastes as good as the real thing makes my heart so happy. My 5 year old loves taking these turkey meatballs in her lunch box and I love snacking on them in-between meals. Not to mention, these are perfect for social gatherings, tailgating and Sunday Night Football!
Using ground turkey instead of beef makes these meatballs super lean and the seasoning gives them a ton of flavor. They are also great on salads, over zoodles with marinara or even served with a side of scrambled eggs for breakfast.
How long will these Turkey Meatballs last in the fridge?
If stored in an airtight container, these meatballs will last up to a week. They also freeze great. I will store in a freezer proof container and they will last up to 3 months. Simply thaw, heat up and serve.
What else can you serve with these Turkey Meatballs for a complete meal for kids and adults?
These meatballs are great to eat all by themselves just as a snack, but they also serve a great meal. I love serving mine over a salad for a quick lunch or even on top of spaghetti squash with marinara sauce. Another unique way to use these as a meal is to stuff a few inside a sweet potato and cover with ranch.
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These all purpose turkey meatballs are perfect for a light weeknight dinner, an amazing snack, or even us for your weekly meal prep recipe. These are Paleo, Keto, Whole30, and Gluten Free.
- Preheat oven to 375 F. Coat a rimmed baking sheet with nonstick cooking spray.
- In a large mixing bowl, add the ground turkey, almond flour, salt, garlic, onion powder, oregano, pepper, and parsley. Stir well to combine.
- In a small bowl, beat the egg, then add it along with the coconut aminos, onions and tomato sauce to the meat mixture. Mix together with hands until evenly combined.
- Using a spoon, scoop the meat and shape into 1 1/2-inch meatballs (size of a golf balls).
- Transfer and arrange on the prepared baking sheet. You should have about 18-20 meatballs total.
- Brush the tops of the meatballs with the olive oil.
- Bake for 15-20 minutes, or until the internal temperature of the meatballs read 165 F on a meat thermometer.
- Serve as an appetizer or add a veggie and turn this into a complete meal. I love adding this on top of salads for a great meal-prep lunch option.