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!
Servings Prep Time
12-14meatballs 15minutes
Cook Time
25-30minutes
Servings Prep Time
12-14meatballs 15minutes
Cook Time
25-30minutes
Ingredients
  • 1lb lean turkey or chicken meat
  • 1 large egg
  • 1/2cup almond flour or almond meal
  • 2-3tablespoons hot sauce of choice
  • 1/2cup sliced red onionor yellow, if preferred
  • 1cup chopped spinach
  • 1tbsp nutritional yeastoptional
  • 1/4tsp garlic powder
  • 1/4tsp oregeno
  • 1/4tsp basil
  • 1/4tsp parsley
  • pinch Himalayan pink salt or sea salt
  • 1/4tsp red pepper flakes
  • coconut or olive oil sprayfor 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 :-).