Paleo Turkey Meatballs
These healthy turkey meatballs are juicy, full of fresh herbs, and packed with flavor. If you’re looking for a quick weeknight dinner or a meal prep idea, these meatballs are perfect! Plus, they freeze wonderfully, so you can always have a batch ready to go. In this article, I’m excited to share my healthy recipe with you!
Turkey Meatballs – The Healthy Choice
When I think of comfort food, meatballs are always at the top of the list. I have fond memories of my mom making meatballs on weekends, the house filled with the mouthwatering smell of something savory and warm. As I’ve gotten older, (of course we now need to prioritize health) I’ve found ways to make my favorite dishes a bit healthier without losing any of that great flavor. That’s where turkey meatballs come in—lighter, leaner, and just as delicious as the classic version.
Why Make Turkey Meatballs
Turkey meatballs are not only healthier than their beef counterparts but also incredibly flavorful. The lean ground turkey offers a lean source of protein with less fat, making these meatball recipes a great choice for those looking for a healthier, yet satisfying meal. Packed with a mix of fresh herbs, including fresh sage, and a few simple ingredients, these meatballs bring an Italian touch to your plate, with a perfect balance of flavors in every bite.
 What’s great about turkey meatballs is how versatile they are. You can serve them with a variety of sides, from cauliflower rice to zucchini noodles or spaghetti squash for a low-carb meal. You can also enjoy them with marinara sauce or tomato sauce for added flavor. They freeze well, so you can make a big batch and have them ready to go when you need a quick meal. And whether you prefer them with a sauce or on their own, you can enjoy them however you like! Let me know what you prefer: team sauce or no sauce!
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Ingredients – What You Need to Make Turkey Meatballs
Here’s what you’ll need to make these flavorful turkey meatballs:
- Lean ground turkey or dark ground turkey: Leaner, flavorful base for the meatballs.
- Leeks: Adds a mild onion-like flavor.
- Fresh sage: Brings a savory, earthy taste.
- Almond flour or almond meal: Acts as a binder, gluten-free alternative to breadcrumbs.
- Olive oil: Keeps the meatballs moist and adds richness.
- Red pepper flakes (optional): Adds a subtle spicy kick.
- Large eggs
- Salt and freshly ground black pepper
- Garlic powder
- Minced garlic
How to Make Turkey Meatballs
- Prepare the leeks: Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the sliced leeks and cook until browned, about 10 minutes. Set them aside to cool.
- Mix the ingredients: In a large bowl, combine the ground turkey, cooled leeks, eggs, chopped sage, minced garlic, garlic powder, onion powder, almond flour, salt, and black pepper. Use a spatula or your hands to mix everything together until well combined. If the meat mixture feels too wet, add a little more almond flour to absorb the excess moisture.
- Form the meatballs: Using a cookie scoop or your hands, form the mixture into 1-inch balls. For a more precise measurement, you can scoop and weigh the meatballs, aiming for around 1 ½ ounces each.
- Bake the meatballs: Preheat your oven to 400°F. Line a prepared baking sheet with parchment paper for easy cleanup. Arrange the meatballs on the sheet, brush them with a little more olive oil, and bake for 10-12 minutes, until they’re golden brown and have reached an internal temperature of 155°F. Use a meat thermometer to check for doneness.
- Serve or freeze: If you’re not eating them right away, freeze the meatballs. Place them in a single layer on a baking sheet, freeze until solid (about 1 hour), and then transfer them to an airtight container for storage. They’ll keep for up to one month.
 What to Serve With
Turkey meatballs are delicious on their own, but they truly shine when paired with the right sides. For a healthy, low-carb, or keto-friendly meal, try serving them with cauliflower fried rice, zucchini noodles, or spaghetti squash. These sides complement the meatballs perfectly while keeping the dish light and nutritious. If you’re craving something more indulgent, toss the meatballs in your favorite tomato sauce or marinara sauce for added flavor. For an extra boost, garnish with fresh basil and a sprinkle of parmesan cheese. Turkey meatballs also go wonderfully with a light, crisp salad, roasted veggies, or a refreshing beet and carrot noodle salad, adding a fresh and vibrant touch to the meal.
Frequently Asked Questions – FAQ
What are the benefits of eating turkey?
Turkey is a lean protein that’s lower in fat than ground beef, packed with vitamins and minerals like iron, zinc, potassium, and vitamin B6. It’s an excellent choice for a nutritious, protein-packed meal that supports energy production and overall health.
How long do you cook turkey meatballs?
Turkey meatballs should be cooked until they reach an internal temperature of 160°F. Once you remove them from the heat, they will continue cooking and reach the recommended 165°F. This ensures they’re safe to eat while remaining juicy and flavorful.
How do you prevent turkey meatballs from falling apart?
The secret to holding your meatballs together is using almond flour or almond meal as a binder. For every pound of ground turkey, one egg is perfect. Avoid overmixing the ingredients, as this can cause the meatballs to become tough. The almond flour helps absorb any excess moisture, keeping the meatballs moist and firm.
Can you freeze and reheat turkey meatballs?
Yes! You can freeze turkey meatballs for up to one month. To reheat, place them on a cookie sheet, cover with foil, and bake at 300°F for 15 minutes, or until heated through. If you prefer, you can reheat them in your favorite tomato sauce or marinara sauce on the stovetop for about 10 minutes.
Are these turkey meatballs suitable for a low-carb or paleo diet?
Yes! These paleo turkey meatballs are made with almond flour, which is a perfect low-carb substitute for breadcrumbs, making them great for anyone following a low carb turkey meatballs or keto turkey meatballs diet. They’re also free of gluten and refined sugars.
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Paleo Turkey Meatballs
Ingredients
- 2 lb turkey thighs ground
- 1 1/2 medium-sized leeks sliced
- 3 oz fresh sage chopped
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 large eggs
- 3 cloves garlic minced
- Salt and freshly ground black pepper
- 1/4 cup olive oil
Instructions
- To make the meatballs:
Heat 2 tablespoons of olive oil in a medium-sized skillet. Add leeks and cook until brown (10 minutes). Set aside and let cool. In a large bowl, combine ground turkey, leeks, eggs, chopped sage, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. - Using a strong spatula or your hands (I like using my hands), mix well. Shape the mixture into 1-inch balls
- To bake the meatballs:
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup.
Coat a wire rack with nonstick spray and set on prepared baking sheet. - Arrange meatballs on rack, brush with oil and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 155 degrees for 15 seconds).
- To freeze the meatballs:
Arrange in a single layer on a baking sheet, spacing them so they do not touch.
Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.
Nutrition
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Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
