Easy Turkey Meatballs {Whole 30}

Flavorful turkey meatballs that are easy, healthy, and filling! This recipe is Whole30 compliant and makes a great snack or meal.

Over the weekend Kyle and I had the pleasure of watching my niece, Addie. Addie is a year and half old, full of energy, and loves to eat!

In preparation for her visit, I wanted to make some things to have on hand so that I could focus on playing with her and not on cooking. I’m also preparing to do my first Whole30, so I’ve been planning and testing out recipes for that.

Not only are these meatballs healthy and Whole30 compliant, but the flavor is unbelievable! Addie gobbled them up – as did Kyle and I!

Easy Turkey Meatballs {Whole 30}
Easy Turkey Meatballs {Whole 30}

Easy Turkey Meatballs {Whole30}

Serves 4
Flavorful turkey meatballs that are easy, healthy, and really filling!

Ingredients

  • 1 Egg, beaten
  • 2 Tablespoons Tomato Paste*
  • 1 Small/Medium Onion, peeled and grated
  • 3 Cloves Garlic, finely minced
  • ¼ Cup Fresh Parsley, finely chopped
  • 1 Teaspoon Dried Oregano
  • Salt & Pepper
  • ¼ Cup Almond Flour
  • 1 ½ Pounds Ground Turkey*, a mixture of white and dark meat
  • Extra-Light Olive Oil
  • Tomato Sauce, for serving
  • Fresh Basil, for garnish

Instructions

  1. Combine the beaten egg, tomato paste, grated onion, garlic, parsley, oregano, salt, pepper, and almond flour. Mix well and then mix in the meat.
  2. Preheat the oven to 400º.
  3. Heat a nonstick skillet over high heat and enough of the olive oil to coat the skillet. Using a medium or large ice cream/cookie scoop*, scoop out the meatballs and drop them directly into the pan. Let them cook for about 30 seconds or until brown, then flip them over using a spoon (I found this was the easiest in order to keep them intact). Cook them until brown on the other side, about 30 seconds, and then transfer to a baking sheet lined with parchment or foil. Repeat with remaining meat – you’ll end up with about 18-20 meatballs using a large scoop, and about 30-35 with a medium scoop.
  4. Transfer the meatballs to the oven and bake for about 20 minutes for the large size, or 15 minutes if you used a medium-sized scoop. The meatballs will be firm to the touch when finished.
  5. Serve with tomato sauce.
Notes
  1. *Make sure the tomato paste doesn’t have any additives or sugar!
  2. *Ground chicken, beef, or pork will work well too!
  3. *The cookie scoop makes it super easy to just scoop them right into the pan.

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