- 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.
- Store in a glass container in the fridge for up to one week.
- You can also cook these in the air fryer in a single layer on 400F for 12-13 minutes. Flip halfway through cooking.
- Category: Appetizer/ Main Dish
- Cuisine: American
- Serving Size: 3 meatballs
- Calories: 234
- Sugar: 1
- Sodium: 418
- Fat: 15.8
- Carbohydrates: 3.2
- Fiber: 1
- Protein: 28.3
Keywords: Turkey Meatballs, Meatballs, Whole30 Recipes, Keto Recipes