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Paleo Turkey Meatballs are the ultimate weeknight dinner! They’re made with dark ground turkey, almond flour and spices, and covered in your favorite marinara sauce. Seared to perfection, then baked in the oven, this is my favorite gluten free meatball recipe!
Meatballs are a go-to dinner option in our household, and these paleo turkey meatballs are my current favorite.
They’re simple, and a relatively quick weeknight dinner, and of course one that you can prep ahead of time and refrigerate/freeze to make dinner even faster.
If you’re in need of another meatball recipe, be sure to check out my chicken meatballs, teriyaki pork meatballs or even my lentil meatballs for a vegetarian option.
Oh! And if you’re looking for a paleo-friendly dessert to enjoy after dinner (always!) you must try these paleo brownies, almond butter chocolate chip cookies and the very popular flourless sweet potato brownies.
Ingredient notes
Turkey – I tested this recipe with both white ground turkey meat, and dark ground turkey, and definitely preferred the flavor of the dark turkey meat. With that said, feel free to use white turkey if that’s your preference.
Egg – I haven’t tested this recipe without the egg, but I imagine you could get away with omitting it if you need to.
Almond flour – Be sure to use finely ground almond flour, not almond meal. The almond flour replaces the breadcrumbs that are traditionally in meatball recipes.
Method
Combine ingredients. Place all of the meatball ingredients (everything except the oil) into a large bowl.
Form meatballs. Use your hands or a large spoon to mix everything together, then form the mixture into 16-18 meatballs.
Sear, then bake. Place the meatballs, along with the oil, into a large, oven-safe skillet and sear the meatballs on all sides for 3-4 minutes. Then, pour the marinara sauce over top and immediately place the entire skillet into the oven and bake the meatballs for 15-18 minutes.
FAQs + tips
Try to purchase tomato paste that comes in a tube rather than a can; it lasts a lot longer because it’s easier to store.
I like to mix the meatball mixture together with my hands (just think it’s easier); if you don’t want the meat to stick to your hands, simply wet your hands beforehand.
Feel free to adjust the amount of red pepper flakes to your liking — for spicier meatballs, use at least 1 teaspoon.
Nope! Though I preferred the taste of the dark turkey vs. light in this paleo turkey meatballs recipe, you can absolutely use white turkey meat if you want.
A few side dish options include: fresh or frozen vegetables, air fryer carrots, fried brussels sprouts and/or roasted carrots with pesto.
More Paleo recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Paleo Turkey Meatballs
Ingredients
- 1 lb. dark ground turkey
- 1 egg
- 2 garlic cloves minced
- 1/4 cup fresh parsley minced
- 1 tbsp tomato paste
- 1/2 cup almond flour
- 1/2 tsp basil
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 1 tsp olive oil
- 2 cups marinara sauce sugar free
Instructions
- Preheat oven to 350°.
- Add all of the meatball ingredients (everything except the olive oil and marinara) to a large bowl, then use a spoon or your hands to mix everything together.
- Form mixture into 16-18 meatballs, then place them into a large, oven-safe skillet, along with 1 tsp olive or avocado oil. Pan-sear the meatballs until they're browned on the outside, 3-4 minutes. Then, pour the marinara sauce over top.
- Place the skillet in the oven and bake the meatballs for 15-18 minutes. Remove skillet, then top the meatballs with additional parsley and/or red pepper flakes and enjoy!
Notes
Nutrition
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