These Baked Paleo Turkey Meatballs are an easy weeknight meal option. They’re gluten free, dairy free, and whole 30 compatible, 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!
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.
Notes
The turkey mixture can be a bit sticky. If you're worried about it sticking to your hands when making the meatballs, start by either dipping your hands in water or spreading a small amount of oil on the palms of your hands. Either one will keep the mixture from sticking too much. If using water, keep a bowl nearby and dip your hands in every so often to keep your hands slick.
The cooked meatballs may have little bits of fat at their base once they're all the way cooked - this is normal. Just simply remove it when serving.
If you want to use a different type of meat, try ground chicken in this recipe. Just make sure it isn't 99% lean as that will result in dry meatballs.
You'll know the meatballs are done when they reach an internal temperature of 165 degrees F - you'll need to measure this with a meat thermometer (we've used a Thermapen for years and love it - affiliate link).