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Paleo Turkey Meatballs

Paleo Turkey Meatballs

This Paleo Turkey Meatballs recipe is perfect for busy paleo cooks! It’s the sort of item you can make well ahead of time and freeze and then just pop right into your favorite paleo spaghetti sauce. I personally love to serve these on top of zucchini linguini spirals after tossing the zoodles with garlic, olive oil, salt and pepper. If you do dairy, top it all off with some freshly grated parmesan cheese. Such a great paleo recipe!

For those of us with an active lifestyle, you save so much time when you prepare these ahead of time and eat them little by little. Pop them into your breakfast (yes, I said breakfast!) or eat them as a yummy high-protein snack! If you want some more convenient recipes, check out my 20-minute paleo recipes. And please contact me with your favorite easy paleo recipes (and send me a picture too)! I just love to see all the creative dishes you guys come up with.

3.8 from 5 reviews

Paleo Turkey Meatballs

Cook/Baker:
This Paleo Turkey Meatballs recipe is perfect for busy paleo cooks! It’s the sort of item you can make well ahead of time and freeze and then just pop right into your favorite paleo spaghetti sauce. I personally love to serve these on top of zucchini linguini spirals after tossing the noodles with garlic, olive oil, salt and pepper. If you do dairy, top it all off with some freshly grated parmesan cheese.

Ingredients

  • 1 16-ounce package ground dark turkey meat (1 pound) - DO NOT USE TURKEY BREAST
  • ¼ cup grain-free nut flour (I use blanched almond flour)
  • OPTIONAL: 2 tablespoons Braggs Liquid Aminos or use wheat- free Tamari
  • 1 egg
  • ¼ - ½ teaspoon salt
  • ¼ - ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric
  • *your spices can be altered to your own taste and preferences, however you may need to increase your liquid if you increase your spices in order to keep the meatballs moist.

Instructions

  1. Preheat your oven to 350F degrees.
  2. Mix all ingredients in a bowl.
  3. Form 1-inch balls with your hands.
  4. Place in glass pan.
  5. Cover with foil.
  6. Cook in the oven for 30 minutes.
  7. Remove foil and cook for 10 more minutes.
  8. Remove from oven and drain off liquid.
  9. Enjoy!

From my kitchen to yours,

Tina Turbin

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

18 thoughts on “Paleo Turkey Meatballs

  1. Kris

    I wish I could say I loved these, but they were a bit disappointing. The texture was really dense and dry, and even when the mixture was wet, my husband commented that there should perhaps be more spices in it. After eating the finished product, I have to say that I agree with him. These tasted similar to ground turkey rolled into balls (just denser and drier); not as much of the meatball consistency, moisture, or flavor we were looking for. I can’t say that I’d make these again.

    Reply
  2. vernie n redmon III

    Hi, Look like an interesting recipe but size of the turkey package is not listed anywere.
    my store has 1, 2 and 3# packages of turkey…

    Thank you and please edit recipe to add the amount in pounds of turkey….

    Reply
    1. Tina Turbin Post author

      Hi Vernie,

      Thank you for bringing this to my attention. The recipe has been corrected to include 16 ounces or 1 pound of turkey.

      Fondly,
      Tina

      Reply
  3. summa

    made these last night and they were DEELISH. i am paleo – no nightshades (working towards AIP) so the flavor and consistency was important since they wont be sitting in marinara sauce. I loved them. as it was my first time didnt want to commit my entire 3lbs of ground turkey but after they were done im LOOKING forward to making another 32 meatballs with the remains.

    Even HUBBY was impressed.. thanks for posting and great job on perfecting a meatball that does not REQUIRE sauce or cheese.

    Reply
    1. Tina Turbin Post author

      Hi Summa,

      How wonderful! I’m so glad you and your hubby enjoyed this recipe! Would love to see a photo as well if convenient for you. 🙂

      Fondly,
      Tina

      Reply
  4. Lauren

    Mine turned out dry too. But I really like the idea. Is there a certain kind of ground turkey that works best?

    Reply
    1. Tina Turbin Post author

      Hi Lauren,

      Sorry that they came out dry. Be sure to use ground dark meat next time… not the turkey breast.

      Please let me know if that works?

      Fondly,
      Tina

      Reply
    1. Tina Turbin Post author

      Hi Caroline,

      White meat shouldn’t be used because it is drier and won’t work well in this recipe. Dark meat has more fat and moisture.
      If you want to try to use white in this recipe, add more fats or adjust accordingly.
      Hope this helps!

      Fondly,
      Tina

      Reply
  5. Tina

    Just a thought -I always use finely shredded zucchini in my meatballs because of the high moisture content-my turkey meatballs always come out moist! I will be making these tonight and freezing them for the week!

    Reply
    1. Tina Turbin Post author

      Hi Tina!

      Absolutely, that’s a great idea… enjoy them and I hope your family does too. 🙂

      Fondly,
      Tina

      Reply
    1. Tina Turbin Post author

      Hi Johanne,

      White meat has less fat. You will have dryer meatballs if you use white meat. Please let me know if you have any other questions.

      Fondly,
      Tina

      Reply
    1. Tina Turbin Post author

      Hi Domenica,

      I’m sorry, I do not bother with calories, protein count, etc. You can use any number of “nutrition counters” online by submitting the ingredients to get the information you need.

      I hope this helps!

      Fondly,
      Tina

      Reply

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