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Easy Turkey Meatballs {Whole 30}

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

 

**Recipe photos have been updated as of July 2017. The original recipe has also been tweaked slightly after reader feedback!**

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!

 

I’ve been contemplating doing Whole30 for a while now. I’ve read so many great success stories and I’m excited to start! Kyle has agreed to do it with me and we have decided to start Monday, October 19th. If you want to know more about Whole30, just check out the website (linked above) and if you’d like to do it along with us, let me know! 

I plan on sharing a lot of tips and tricks along the way as well as recipes, so if you’re contemplating doing it, stay tuned for more info!

Back to the recipe….

Meatballs are going to be a staple during Whole30 because they can be made a million different ways (I already have a bunch of ideas), make a great meal or snack, and provide satiety. This recipe tastes just like traditional meatballs, but without the breadcrumbs and cheese that most recipes usually contain. 

I used ground turkey because that’s what I had on hand and I’ve found I actually prefer it to beef. I feel as though the flavors come through more with the ground turkey and this recipe produces perfectly juicy meatballs – not dry! Just be sure you are using a ground turkey that includes the dark meat, you’ll want the extra fat to keep them moist. 

The technique I use for this recipe is a little different than most traditional recipes. I brown the meatballs and then bake them. In the past, I’ve browned them and then added them into tomato sauce to continue cooking. However, because these are grain free, they are a little more delicate to work with. Once they cook, they firm up and can stand up to a hearty tomato sauce. 

Baked MeatballsIf you don’t want to be bothered with the two-step cooking process, you can simply scoop the meatballs directly onto the parchment-lined baking sheet and bake them. However, they won’t have a deep brown color as they would from browning them on the stove. Since I had planned on keeping the meatballs separate from the sauce, I wanted them to look as pretty as possible. 

If you plan on covering the meatballs in tomato sauce, I would recommend just baking them and avoiding the two-step process! 

These meatballs are the perfect make-ahead option. You can make a huge batch and have them on hand all week for easy meals and snacks. They also freeze well!

 

Easy Turkey Meatballs {Whole30}
Serves 4
Flavorful turkey meatballs that are easy, healthy, and really filling!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 Egg, beaten
  2. 2 Tablespoons Tomato Paste*
  3. 1 Small/Medium Onion, peeled and grated
  4. 3 Cloves Garlic, finely minced
  5. ¼ Cup Fresh Parsley, finely chopped
  6. 1 Teaspoon Dried Oregano
  7. Salt & Pepper
  8. ¼ Cup Almond Flour
  9. 1 ½ Pounds Ground Turkey*, a mixture of white and dark meat
  10. Extra-Light Olive Oil
  11. Tomato Sauce, for serving
  12. 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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Lovely comments

  1. I loved doing Whole30! I did it in January after I got back from a week long cruise to Mexico that was basically a week of eating and drinking. And drinking some more. Was a great way to kick start in to health for the new year. And I felt great! Hardest part for me was not having alcohol, ha! I would have some wine every now and then. Shhh, don’t tell. I would just tell myself it’s grape juice, *wink*. These meatballs sound delicious!
    Natalie @ Tastes Lovely recently posted…NY Steak with Cilantro Onion DredgeMy Profile

    Reply

    • I’ve been struggling with some stomach issues and eating a little less healthier now that the weather is getting cooler. So, I’m hoping this will get me back on a health kick and help me to feel better. I’m thinking if this round goes well, I can do another before my wedding! Oh, and I totally think wine should be allowed 😉

      Reply

      • I will never understand the purpose of comments like this. What do you expect – the blogger to fall to her knees and beg for an apology because she didn’t write her recipe to YOUR specific liking? It’s very simple – continue to make meatballs your own way if you don’t like this way. No one wants to read every petty grievance that pops into your head, especially when you are inserting negativity into someone else’s blog just to make yourself feel superior.

        The meatballs look delicious, by the way! Even with that pesky oregano in the meat! 🙂

        Reply

  5. I’ll devour a meatball (or, like 50) in any flavor, but I really like turkey ones! I feel like I can eat more of them without so much guilt! So these look absolutely perfect, Keri! Succulent and scrumptious, exactly how I like my meat-a-ballas! Good luck on the whole 30, can’t wait to read about your lil journey! Cheers love! P.s. isn’t hanging out with your niece or nephew the best?! It’s exhausting, but you get to return them eventually. 😉 XO
    Cheyanne @ No Spoon Necessary recently posted…Lox & Everything Hummus {Plus- How to Cook Chickpeas in the Slow Cooker}My Profile

    Reply

  8. Turkey meatballs are my favorite! I’m excited to hear more about your whole30 journey!! It’s always more fun when you have a buddy to keep you in check, so that’s great that Kyle is doing it with you!
    Ali recently posted…Athleisure WearMy Profile

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  10. My sister and I made these tonight. And both loved them! We made them without the flours so they were more melt in your mouth meatballs. But they sky rocketed to the top of our favorite foods.

    Reply

    • Did you not use flour at all? I only have white and whole wheat flour. Wondering if i should omit flour or use what i have.

      Reply

      • Hi Julia! The almond flour in the recipe is used in place of breadcrumbs and the small amount of coconut flour is to absorb excess moisture. If you don’t have either and aren’t wanting these to be grain-free, I suggest using breadcrumbs in place of the almond flour and omitting the coconut flour all together. A few have reported omitting the flours and having good results. I haven’t tried that so I can’t speak to that. I hope this helps!

        Reply

  11. I am on my third tour of the whole30! If I can do it anyone can! I was wondering though if it would be possible to just use coconut flour, or any other suggestion as I am allergic to almonds and their flour. Thanks in advance!

    Reply

    • Great job on 3 rounds, Candice! You can definitely use coconut flour in place of the almond flour, but not in the same amount as coconut flour is so much more absorbent. The recipe uses a tablespoon of coconut flour already, so I’d say add 1 additional tablespoon in place of the almond flour. If the mixture seems too wet, you can sprinkle in a little more. It’s a sticky mixture to begin with, so as long as they hold together, they will come out just fine once baked! Enjoy 🙂

      Reply

  12. Hi Keri,

    Wanted to say how much my family and I loved these!! Thanks for the recipe. Quick and super yummy. Wasn’t expecting them to be so savoury but they blew us all away. Did without the coconut flour – they still turned out really well. Will definitely use this recipe over and over again. Still can’t believe it’s dairy and gluten free…woohoo!!

    Reply

  13. These meatballs are totally the BEST. My whole family loves them. Great for a snack, appetizer, or dinner.

    Reply

        • Hi Leah, there is no coconut flour in the recipe. Those comments are older and the recipe has since been updated to omit the coconut flour since many let me know it was fine without. I’ve also started making them without and they are just as good, so one less ingredient to worry about!

          Reply

  15. I made these the other night and they were delish! Perhaps my onion was a little too big, so I think next time I’ll only use half (or double the meat). Otherwise it was such an easy recipe to make I full intend on making it again 🙂

    Reply

    • Thanks Ashley! I just updated the recipe to specify a small/medium onion! I always forget to do that 😉 I’m glad you enjoyed them!

      Reply

  17. Made these tonight. I didn’t use the coconut flour and put them directly in the oven. These are so good. Another awesome recipe for my whole 30 challenge starting Monday!

    Reply

  18. Quick question. Why the coconut flour in addition to the almond flour? Is the coconut flour a must in this recipe? Thanks in advance!

    Reply

    • I used to the coconut flour since it absorbs so much moisture, but a lot of people have commented that they’ve made it without and had great success!

      Reply

  20. I just made this and it’s DELICIOUS, but I wanted to share some things about it..

    – I actually skipped the skillet step and did not have any problem with them holding up.
    – I made Gluten Free penne pasta (Tinkyada Brand) with a veggie spaghetti sauce and I topped it with the meatballs — seriously.. do this.. it was SO good!
    – Thanks so much for this recipe! I am so glad that I found this as it was my very first Gluten Free dish — I have been Dairy Free for 3 years now (food allergies) and I need to be Gluten Free and it felt totally daunting at first.. as did Dairy in the beginning, but this was just lovely =)

    Reply

    • Thank you for sharing those tips, Tiah! I’m so glad to know they held up without browning them first! It really can be quite challenging to eliminate foods, but with time it really does get easier. I’ve been gluten-free for almost 2 years now! I’m so glad this recipe helped you out and I hope you’ll explore more of my dairy-free/gluten-free recipes! 🙂

      Reply

  21. I made these meatballs for dinner, served with organic pasta sauce and a side salad. They were not only easy to make, but came out so delicious. The texture was creamy and tender, and the blend of flavors was deliciously. Great recipe, definitely in the rotation now!

    Reply

  22. Has anyone tried to cook these in a crockpot? Was wondering if I could brown them and finish the cooking process in the slow cooker.

    Reply

    • I haven’t tried them in the crockpot, but I’d say it’s worth a shot. My only concern would be that they may fall apart if left in too long!

      Reply

  23. Great recipe. Thanks! Tip on using a scoop is key, worked wonders. Back here for a second time for this recipe. Seeing comments above, I also left out tomato paste and added a small amount of anchovy paste. All worked out great. Nice one – thanks for sharing.

    Reply

  24. Can you substitute an all-purpose gluten-free flour for the coconut/almond flour? Is there any reason for one flour over the other? My family has recently switched to a gluten-free diet with my daughter’s diagnosis of celiac disease and the variety of flours required in gf recipes seems daunting!

    Reply

    • Hi Melissa! The reason I use almond and coconut flour for this recipe is because I wanted it to be Whole30/Paleo compliant.. those diets don’t allow grains. If you’re simply wanting a gluten-free meatball, I suggest using gluten-free breadcrumbs in place of the almond flour and omitting the coconut flour. Much easier to keep on hand and pretty easy to find! I know it’s tough when transitioning to gluten-free.. I’ve been gluten-free for over 2 years now. Please feel free to send me an e-mail ([email protected]) if you have any questions or need any pointers/recommendations!

      Reply

  25. Thanks for the share- I ended up adding quite a bit more seasoning, but overall this was great! Really yummy. I like your method of pan browning and then baking. helped a lot.

    Reply

  26. I doubled the recipe and made these meatballs as part of my food prep for the week. So simple, delicious flavor, super moist!

    Reply

  27. Delicious! I’m on my 2nd week of Whole30 and I literally just made these. I did a taste test before wrapping them up for the night and I wish I hadn’t. I want more now! lol Can’t wait to eat these tomorrow. Thanks for the recipe!

    Reply

  28. These were easy and great! Much better than any I have tried before. I’m gluten sensitive and very happy to find a recipe that both I and my family enjoy! I would love to post these on my blog (with your permission). Of course linking to your website. Please let me know.

    Reply

    • Hi Angela! So sorry I missed your comment. I’m glad you enjoyed them and you can definitely share them on your blog with a link back here 🙂

      Reply

  29. I just made these with tomato sauce and zoodles and OMG! INCREDIBLE! Not only do they taste AMAZING, they were super easy to make too. So moist and so tasty! Will definitely be making these again and again! LOVE THEM!

    Reply

  30. I tried these intentionally leaving out the tomato paste (I did not have any on hand at the time) and accidentally forgot to add an egg. They held together just fine and were very moist. I love this recipe, they were so delicious, and they reheat really well. I am starting a third round of whole 30 on monday and these will definitely be in the rotation!
    Thanks so much for the recipe!

    Reply

  33. These meatballs came out juicy and melted in my mouth! I’m so pleased. I have a new recipe to take beyond the Whole30, too, bc kids and hubby loved them too! I browned in pan, then simmered in canned tomato sauce over lowest heat for 2-3 hours. The sauce thickened, and the meatballs were so moist and tasty. Thank you for this recipe. ?

    Reply

  34. I don’t see any coconut flour in the ingredients listed in this recipe but the comments mention it.

    Reply

  36. Hi! Just started Paleo – googled turkey meatballs and now thinking I should do Whole30 instead lol — and these are FANTASTIC! Only change was I used Gluten-free breadcrumbs ( I *think* they are paleo – ingredients seemed right) instead of the Almond flour … only because I didn’t have Almond flour. SO TASTY. I see I’m late to the party but thanks for a go-to recipe!

    Reply

  37. Hi! I’ve made these two times already and they are AMAZING!! Thank you for sharing!! I was wondering what the nutrition facts are for there meatballs?

    Reply

  56. Want to give these a try, they look great! Maybe I’m missing something but it seems the coconut flour mentioned in ingredient list is not mentioned in instructions. Do we just use almond flour, or both?! Thanks in advance 🙂

    Reply

  58. Am on the whole 30 this month, so am so appreciative of your recipes!!! I have many food sensitivities, and tomato paste is one of them. Is there anything that I could substitute for it? Otherwise the recipe sounds great!!
    Many thanks!!!
    Eleanor

    Reply

  59. Hi Eleanor! I would try just leaving it out or substituting pureed roasted red peppers. Please let me know how they come out and good luck on your Whole30! 🙂

    Reply

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