These Baked Paleo Turkey Meatballs are an easy weeknight meal option. They’re gluten free and Whole 30 compliant, using almond flour in place of bread crumbs. Eat them on their own as appetizers or pair with marinara sauce and zoodles for a healthy dinner!
Another recipe is my ground meat series of posts – Baked Paleo Turkey Meatballs! These are great because they’re versatile and so simple. Plus they’re packed with flavor from the Italian herbs.
Now most people probably think of turkey for either Thanksgiving or as deli meat. But it can be great for an everyday meal! Before we get into the recipe, here are answers to some common questions about turkey, and meatballs in particular.
Are Turkey Meatballs Healthy?
Depends on your definition of healthy! Generally, ground turkey has less fat than other types of ground meat (like ground beef and ground pork).
Are Turkey Meatballs Gluten Free?
Sometimes! These turkey meatballs are gluten free, but often pre-made ones are made with a bit of wheat or bread crumbs. Be sure to read your labels!
What Temperature Should Turkey Meatballs Be Cooked At?
You’ll want to set your oven to 350 degrees F to cook these turkey meatballs.
How Long Should Turkey Meatballs Be Cooked In The Oven?
It depends on how big your meatballs are and how hot your oven is! These meatballs are roughly 1 inch in diameter and will cook for 25 minutes.
Okay, now that that’s all settled, onto the good stuff!
How To Make Baked Paleo Turkey Meatballs
First off you want to set the oven to 350 degrees F.
Next take out a large sheet pan (with a rim if you have one like that) and line it with foil. Set it aside as you’ll be putting the meatballs on that as you make them.
Get out all of your ingredients and place them in a large bowl. Wash your hands (an important step!), then combine ingredients together until everything is mixed in.
Divide the mixture into four sections in the bowl. Each section will make about 6 meatballs.
Take about one-sixth of one of the sections and start to roll it into a ball. It should be roughly 1-inch wide. Place the ball on the aluminum foil, then continue making balls until all of the mixture is used up.
Place the sheet pan in the oven (once it comes to temperature) and set the timer for 25 minutes.
If you’re going to eat the meatballs with zucchini noodles and marinara sauce, spiralize the zucchini and heat the sauce in a large non-stick pan over medium-low heat while the meatballs cook. You’ll want to stir the sauce occasionally with a spatula or wooden spoon to keep it from burning.
When the timer goes off, remove meatballs from the oven – they should look like the picture below. Don’t worry about the little pools of fat that have cooked out of the meatballs – just pick the meatballs up off the pan (not with your hands though! with a pair of tongs) and leave the rest behind.
Place the meatballs in the sauce pan along with the zucchini noodles. Turn the heat off as the heat from the sauce will be enough to cook the noodles.
And that’s it! Just be sure to serve it when it’s warm as the zoodles will get cold quickly.
If you’re looking of more recipes like this, check out some of these bad boys to satisfy your hunger:
– Instant Pot Beef Chili
– Instant Pot Ground Lamb Soup
– Weeknight Paleo Ground Beef Stroganoff
If you try this Baked Paleo Turkey Meatballs recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
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Recipe For Baked Paleo Turkey Meatballs
Baked Paleo Turkey Meatballs
These Baked Paleo Turkey Meatballs are an easy weeknight meal option. They’re gluten free and whole 30 compliant, using almond flour in place of bread crumbs. Eat them on their own as appetizers or pair with marinara sauce and zoodles for a healthy dinner!
Ingredients
- 1 lb ground turkey
- ¼ c almond flour
- 1.5 tsp Italian herb blend
- ¾ tsp kosher salt
- ½ tsp onion powder
- ½ tsp garlic powder
Serve With:
- 2 c marinara sauce or more
- 2 large zucchini spiralized
Instructions
Items Needed:
- A large sheet pan (with a rim if you have one)
- Aluminum foil
- A large bowl
If Serving With Zucchini And Sauce
- A vegetable spiralizer
- A large non-stick pan
- A spatula or wooden spoon
Directions:
- Set the oven to 350 degrees F.
- Take out a large sheet pan (with a rim if you have one like that) and line it with foil. Set aside.
- Place all ingredients in a large bowl. Wash your hands, then combine ingredients together until everything is mixed in.
- Divide the mixture into four sections in the bowl. Each section will make about 6 meatballs. Take about ⅙ of one of the sections and start to roll it into a ball. It should be roughly 1-inch wide. Place the ball on the aluminum foil, then continue making balls until all of the mixture is used up.
- Once the oven comes to temperature, place the sheet pan in the oven and set the timer for 25 minutes.
- If serving with zucchini noodles and marinara sauce, spiralize the zucchini and heat the sauce in a large non-stick pan over medium-low heat while the meatballs cook. Stir the sauce occasionally with a spatula or wooden spoon.
- When the timer goes off, remove meatballs from the oven and place them in the sauce along with the zucchini noodles. Turn the heat off as the heat from the sauce will be enough to cook the noodles. Serve when warm.
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