Turkey Meatballs
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.
Servings: 20 -21 meatballs
Ingredients
- 2 lbs ground turkey
- 3 tbsp tomato sauce
- 1/3 cup chopped yellow onion
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1 tsp oregano
- 1 tsp salt
- 1/4 tsp pepper or more to taste
- 1 1/2 tbsp olive oil
- 1 large egg
- 3/4 cup almond flour
- 1-2 cloves finely chopped garlic
- 1 tsp coconut aminos
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 3meatballs | Calories: 234kcal | Carbohydrates: 3.2g | Protein: 28.3g | Fat: 15.8g | Sodium: 418mg | Fiber: 1g | Sugar: 1g