Baked Paleo Turkey Meatballs

Let’s talk about meatballs – but not just any meatballs. These paleo turkey meatballs have become a regular at our dinner table, and for good reason. I started making them when we switched to eating cleaner, and now they’re the kind of meal I can throw together without much thought.

Like many of you, I’m always on the hunt for recipes that are both healthy and satisfying. These meatballs check all the boxes: they’re protein-packed, gluten-free, and taste so good that even my kids ask for seconds. I usually make a double batch and freeze half for those busy weeknights when cooking from scratch feels like too much work.

Whether you’re following a paleo diet or just looking for a lighter alternative to traditional meatballs, this recipe is worth keeping in your back pocket. I serve them over zucchini noodles, but they’re just as good with a side salad or roasted vegetables.

What Kind of Ground Turkey Should I Use?

For the juiciest, most flavorful meatballs, dark meat ground turkey is your best bet. While you might be tempted to grab lean ground turkey breast to keep things extra healthy, it can lead to drier meatballs since it contains less fat. Regular ground turkey (usually labeled simply as “ground turkey”) typically contains a mix of dark and white meat and works well too, giving you a nice balance of flavor and nutrition. Just make sure to check the package label – you’re looking for turkey that’s around 93% lean for the best results in this recipe.

Options for Substitutions

Need to make some swaps? Here are some paleo-friendly substitution ideas for this meatball recipe:

• Ground dark turkey: You can swap the dark turkey meat with ground chicken thighs or grass-fed beef. If using chicken, add 1 tablespoon of olive oil to the mix since it’s leaner than turkey.
• Almond flour: Out of almond flour? Try coconut flour (but use only ¼ cup as it’s more absorbent), crushed pork rinds, or ground sunflower seeds for a nut-free option.
• Egg: To keep it paleo, you can replace the egg with a ‘chia egg’ (1 tablespoon chia seeds mixed with 3 tablespoons water, let sit for 15 minutes).
• Fresh parsley: If you don’t have fresh parsley, use 1½ tablespoons dried parsley, or try fresh basil or cilantro instead.
• Marinara sauce: You can make a quick sauce with canned crushed tomatoes, garlic, and herbs. Just make sure it’s sugar-free to keep it paleo.
• Tomato paste: If you’re out of tomato paste, you can use 2 tablespoons of sugar-free marinara sauce reduced down in a pan until thick.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is ending up with dry, tough results – since turkey is naturally lean, it needs careful handling to stay moist and tender. To prevent tough meatballs, avoid overmixing the meat mixture; instead, combine the ingredients gently with your hands just until everything is evenly distributed. Another common mistake is making the meatballs too large or cooking them at too high a temperature – keep them about 1.5 inches in diameter and cook them over medium heat to ensure they’re cooked through without burning on the outside. For the juiciest results, don’t skip the tomato paste in the mixture (it adds moisture and richness), and resist the urge to constantly flip the meatballs while cooking – let them develop a nice brown crust on one side before turning them, which helps seal in the juices.

What to Serve With Turkey Meatballs?

Since these meatballs are paleo-friendly, they pair perfectly with zucchini noodles or spaghetti squash as a healthy alternative to traditional pasta. A simple side of roasted vegetables like Brussels sprouts, broccoli, or cauliflower would complement the Italian flavors in the meatballs really well. For a complete meal that stays true to paleo guidelines, try serving them over cauliflower rice or a bed of fresh spinach that will wilt slightly from the warm marinara sauce. If you’re feeding a crowd with mixed dietary preferences, you can offer both regular pasta and veggie alternatives so everyone’s happy!

Storage Instructions

Keep Fresh: These tasty meatballs will stay good in an airtight container in the fridge for up to 4 days. I like to store them right in the marinara sauce – it keeps them moist and the flavors get even better over time!

Freeze: Meatballs are perfect for freezing! You can freeze them with or without the sauce for up to 3 months. I usually freeze them in portion-sized containers, which makes for super easy meal prep. Just remember to label them with the date!

Reheat: To warm them up, just pop them in the microwave for 1-2 minutes if they’re in sauce, or heat them in a covered skillet over medium-low heat. If they’re frozen, thaw them overnight in the fridge first. They taste just as good as when they were freshly made!

Make Ahead: You can form the meatballs and keep them raw in the fridge for up to 24 hours before cooking. This is great when you’re planning a dinner party or meal prepping for a busy week ahead.

Preparation Time	10-15 minutes
Cooking Time	20-22 minutes
Total Time	30-37 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 70-80 g
• Fat: 45-55 g
• Carbohydrates: 30-40 g

Ingredients

• 1 pound ground dark turkey
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup minced fresh parsley
• 1 tablespoon tomato paste
• 1/2 cup almond flour
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground black pepper
• 1 teaspoon olive oil
• 2 cups marinara sauce (sugar-free)

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake the meatballs.

Step 2: Prepare the Meatball Mixture

Add all of the meatball ingredients (except for the olive oil and marinara sauce) into a large bowl.

Use a spoon or your hands to mix everything together until well combined.

Be sure not to overmix to keep the meatballs tender.

Step 3: Shape and Sear the Meatballs

Form the mixture into 16-18 evenly sized meatballs.

Heat 1 teaspoon of olive or avocado oil in a large, oven-safe skillet over medium heat.

Place the meatballs into the skillet and pan-sear them, allowing them to brown on the outside for 3-4 minutes.

Turn them gently to achieve an even sear.

Step 4: Add Marinara and Bake

After searing, pour the marinara sauce over the meatballs in the skillet.

Carefully transfer the skillet to the preheated oven and bake the meatballs for 15-18 minutes, ensuring they are cooked through.

Step 5: Garnish and Serve

Remove the skillet from the oven.

Garnish the meatballs with additional parsley and/or red pepper flakes for added color and flavor.

Serve hot and enjoy your delicious homemade meatballs!