Paleo Turkey Meatballs

I know how tricky it can be to switch up your proteins, especially if you’re mainly plant based, and eating only lean meats like chicken, fish and turkey, so I hope this provides some variety for you! I’ll actually use the meatballs in my salads, with a sauté, or more traditional with zoodles or spaghetti squash and organic marinara (some dish inspiration in the photos below)! This homemade staple should provide a great addition to your usual rotation of proteins. Honestly, I’ve been making these for months, and I switch up the amount of each ingredient every time I make them (its become second nature at this point, so I freestyle a bit!). With that said, please feel free to modify the amounts to gain the textures and flavors you want. I prefer them crispy on the outside, with a bit of a spicy kick! The almond flour and nutritional yeast are a great, healthy substitute for the cheese and breadcrumbs that come with homestyle meatballs. If you also like them crispy, I recommend pan searing before baking, or broiling at the end, as instructed. I usually create a large batch of these (2 lbs of turkey for balls to last the week) and will make some for myself with lean ground chicken for some variety as well.

To simplify this recipe, or if you’re nut free or egg free, you can also create this recipe without the almond flour or egg. I often do this with my chicken meatballs specifically, and it works PERFECTLY! If you also want to make more of them, simply double the ingredients (with the exception of the egg, as one may be enough!)

PS: Make sure these have a moment to cool before you eat– I burned my mouth on these bad boys last week, whoops! 😉 Enjoy.

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Paleo Turkey Meatballs

Looking for a fresh take on a homestyle classic? These gluten free and paleo meatballs are the perfect way to spice up your weekly meal rotation!

Prep Time

15 minutes

Cook Time

25-30 minutes

Servings

meatballs

Ingredients

• 1 lb lean turkey or chicken meat
• 1 large egg
• 1/2 cup almond flour or almond meal
• 2-3 tablespoons hot sauce of choice
• 1/2 cup sliced red onion or yellow, if preferred
• 1 cup chopped spinach
• 1 tbsp nutritional yeast optional
• 1/4 tsp garlic powder
• 1/4 tsp oregeno
• 1/4 tsp basil
• 1/4 tsp parsley
• pinch Himalayan pink salt or sea salt
• 1/4 tsp red pepper flakes
• coconut or olive oil spray for pan

Prep Time 15 minutes Cook Time 25-30 minutes Servings meatballs Ingredients 1 lb lean turkey or chicken meat 1 large egg 1/2 cup almond flour or almond meal 2-3 tablespoons hot sauce of choice 1/2 cup sliced red onion or yellow, if preferred 1 cup chopped spinach 1 tbsp nutritional yeast optional 1/4 tsp garlic powder 1/4 tsp oregeno 1/4 tsp basil 1/4 tsp parsley pinch Himalayan pink salt or sea salt 1/4 tsp red pepper flakes coconut or olive oil spray for pan

Instructions

1. Slice up lean turkey (or chicken) meat and place in large mixing bowl. Add 1 egg and hot sauce to begin with wet ingredients first.
2. Simultaneously, set oven to 400 and spray mini muffin tin. I prefer to use a muffin tin to keep the perfectly round shape and aide in easy clean up! If you don't have available, parchment paper and a cookie sheet works fine.
3. Mix in the assortment of Italian spices (modify as you wish) and end with the almond flour.
4. Form meatballs into 2" balls. I personally love using my hands but you can use a scooper if preferred.
5. Bake for 25 minutes, setting a timer to flip the balls at around the 10 minute mark.
6. Optional to broil for the last 5 minutes at 500 for an extra crisp!

Recipe Notes

I personally loved how these came out when I pan seared them before baking! Simply put them on a sauce pan (sprayed with olive oil or coconut spray) for 5 minutes, rotating halfway through. Then, begin to fill your muffin tin or cookie sheet with these meatballs, to get them perfectly cooked in the inside, to match their perfectly crisp exterior :-).

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