Ciao friends! It’s been a minute since I shared a recipe with my readers; but after posting a picture of my Paleo Turkey Meatballs on Instagram and receiving a hoard of requests for the recipe, I figured it was time. I created this recipe a few years back with the goal of combining rich, comforting Italian flavors with the health conscious focus of California cuisine. These meatballs are nutrient packed and flavorful – the best of both worlds! This recipe is easy to make and relatively inexpensive. I suggest serving these Paleo Turkey Meatballs with your favorite marinara sauce and zoodles or spaghetti squash for a California coast version of an Italian dinner.
Full written recipe and visuals below.
Click through the gallery below to learn more about the recipe’s process.
Paleo Turkey Meatballs
Ingredients:
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• 1 lb ground turkey
• 1 egg
• 2 tablespoons non-dairy milk
• ¼ cup almond or cassava flour
• 1 small onion, chopped
• 2 tablespoons crushed garlic
• 3 tablespoons tomato paste
• ¼ cup sundried tomatoes, chopped
• ¼ fresh parsley, chopped
• 2 teaspoons dried oregano
• 2 teaspoons ground fennel seed
• 1 pinch red pepper flakes
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 tablespoons olive oil
Directions:
Preheat the oven to 400°F.
Combine all ingredients, except turkey and olive oil, in a large bowl and mix well. Add the turkey to the bowl and using your hands mix well until all ingredients are evenly distributed through the turkey. Take small handfuls of the turkey mix and roll into 2-3 inch meatballs. Place the meatballs on a greased baking sheet evenly spaced apart. Drizzle the meatballs with the olive oil.
Bake for 25-30 minutes until the meatballs are cooked through (no longer pink inside).
Serve with your favorite sauce over pasta, rice, polenta, spaghetti squash, or zoodles.
Tip: Fill up a large bowl with warm water and have nearby. In between rolling meatballs, dunk your hands in the water to avoid them getting sticky and causing difficulty making more balls.
Notes:
*If desired, substitute ground chicken for ground turkey
*If desired, substitute quinoa or chickpea flour for almond or cassava flour – the recipe will no longer strictly be Paleo with these flours but still close
If you make ( and enjoy) this recipe, please tag me at @johnnylapasta on Instagram and Twitter with a photo of your completed meal!
Johnny La Pasta 