Easy Baked Paleo Turkey Meatballs (Gluten free and Whole30)
Your weeknight dinner game just got a whole lot tastier with these baked paleo turkey meatballs! They're soft and tender and made without breadcrumbs. Naturally gluten free and paleo and Whole 30 compliant.
Servings: 24 Meatballs
- 2 lb ground turkey 90 - 97% fat free
- 2 eggs
- 2 tablespoon olive oil
- 2 tablespoon coconut aminos
- 2 cloves garlic chopped
- ⅓ cup white onion diced
- ½ cup almond flour
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon oregano
- 1 stem thyme
Preheat oven to 375 F. In a large mixing bowl, add all the ingredients. Mix well with a rubber spatula or with your hands. You can also use a stand mixer with the paddle attachment if needed.
Use a 2-inch cookie scoop or a large spoon to scoop the mixture. Roll it into a ball with the palms of your hands. If needed, add a little extra olive oil to your hands to help prevent the meat from sticking to your hands.
Place each meatball on a baking sheet lined with parchment paper for each clean up. Leave about an inch in between each one. Bake in the oven for 20 - 24 minutes until the meatballs are brown all the way around. To test if they are done, stick a toothpick into the center of one. If it feels set, they are done.
Trim any excess grease around the bottom of the meatballs with a small knife or twist each meatball while warm to remove the grease and place on a rack to cool down slightly. Serve as desired and enjoy!
Serving : Serve these meatballs with dipping sauces like marinara as an appetizer or over mashed cauliflower or mashed potatoes for a cozy meal. You can also swap the traditional spaghetti with baked spaghetti squash for a low carb dish.
Storing : Keep baked meatballs in an airtight container in the fridge where they will keep for up to a week. When ready to enjoy, warm them up in the microwave for 20 seconds and serve as desired.
Freezing : Make the meatballs as directed but don't bake. Place each prepared meatball on a baking sheet with parchment paper and place it in the freezer for at least 30 minutes. This will solidify the meatballs so they don't stick together in a container. Once chilled, store the raw frozen meatballs in an airtight container or a freezer bag. They will keep for 3 months frozen. Thaw when ready to enjoy and bake as directed.
Calories: 75kcal | Carbohydrates: 1g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 150mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg