Whole30 Turkey Meatballs (Paleo)
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
18 mins
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Servings
10 meatballs
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Calories
71 kcal
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Course
Main Course
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Cuisine
Italian
Whole30 Turkey Meatballs (Paleo)
Description
This recipe mixes ground turkey with almond flour, an egg, oregano, onion and garlic powder, chopped onion and basil for herbaceous flavor. The mixture is formed into one-inch meatballs and baked at 375°F on parchment paper until no pink remains, about 18 to 20 minutes. The result is moist, juicy meatballs with tender texture due to the almond flour and egg binding.
Serving the meatballs with roasted or steamed spaghetti squash and a compliant marinara sauce makes a low-carb, Whole30-approved meal. The herbs and seasonings provide depth without overpowering the turkey’s mild taste. Baking instead of frying keeps it lean.
For best results, use ground turkey with moderate fat content (around 85%) to avoid dryness. Combining the ingredients gently prevents tough meatballs. Chilling sticky mixture briefly can help shape meatballs. Meatballs freeze well for up to a month and reheat thoroughly before serving.
Ingredients
- 1 pound ground turkey
- 1 egg
- 3 tbsp almond flour
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 tbsp onion finely chopped
- 2 tbsp basil finely chopped
- spaghetti squash to serve
- marinara sauce to serve, Whole30 compliant
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Line a rimmed baking pan with parchment paper.
- In a mixing bowl, add all ingredients. Use your hands or a spoon, combine ingredients.
- Once combined, spray hands with nonstick spray. Use an ice cream scoop or hands to form 1 inch round meatballs.
- Continue for remaining meatball mixture. Place meatballs on parchment lined pan.
- Bake for 18 to 20 minutes or until meatballs are cooked through and no pink remains. If meatballs are on the smaller side, check after 15 minutes.
- Remove meatballs from oven. Discard excess cooking grease.
- Warm up marinara sauce. Serve with spaghetti squash and sauce if desired!
Notes
- Line a rimmed baking pan with parchment paper for easier cleanup after baking meatballs.
- Select ground turkey with about 85% lean for tender, moist meatballs; leaner turkey can become dry.
- Mix ingredients gently to avoid compacting the meat and creating dense meatballs.
- Spray hands with nonstick spray before forming meatballs to prevent sticking.
- If meatball mixture feels too sticky, chill in the fridge or freezer for 5 minutes to firm it up before shaping.
- Cook turkey meatballs until internal temperature reaches 165°F to ensure safety.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month; thaw before reheating.
- Warm the Whole30-compliant marinara sauce before serving with meatballs for best flavor.
- This recipe yields about 10 medium or 15 small meatballs; nutritional info excludes the sauce and spaghetti squash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10meatballs
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 12g | 24% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 30mg | 1% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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