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Plate with turkey meatballs and mashed cauliflower and a fork on the side.
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5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: gluten free turkey meatballs, paleo turkey meatballs, turkey meatballs without breadcrumbs, whole 30 meatballs
Servings: 24 Meatballs
Calories: 75kcal
Author: Ansley Beutler


  • 2 lb ground turkey 90 - 97% fat free
  • 2 eggs
  • 2 tablespoon olive oil
  • 2 tablespoon coconut aminos
  • 2 cloves garlic chopped
  • 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