Whole30 Turkey meatballs are a classic recipe you have to have in your back pocket for a ton of different recipes. I like these for appetizers, with classic spaghetti or spaghetti squash and they’re super easy to freeze for future meals.
If you're after more healthy (Whole30 approved) protein recipes, you should look at Lemon Thyme Roasted Chicken, Apple Turkey Breakfast Sausage, Slow Cooker Bone Broth, or Crispy Garlic Chili Chicken Thighs.
Everything You Need To Know About Making Turkey Meatballs
Meatballs are a classic recipe that I use time and again. This recipe, as with most of mine is simple, but there's always tips to hand out. So let's talk tips, ingredients, and substitutions, serving suggestions, storage, freezing, really any questions that might come up.
[su_highlight background="#a4bcb2"]QUICK TIP: [/su_highlight] Poultry is taming with salmonella, and I hate to over handle it with my hands. Since I make these meatballs almost entirely with my hands, I keep some vinyl gloves in the kitchen for things like this.
Ingredients and Substitutions
[su_highlight background="#a4bcb2"]GROUND TURKEY: [/su_highlight] I use 90% lean so the meatballs aren't dry or crumbly. While the recipe is for "turkey" meatballs, you can always substitute 90% ground beef, bison or lamb if that's you're
[su_highlight background="#a4bcb2"]ALMOND FLOUR: [/su_highlight] Super-fine almond flour, not the thicker almond meal is the best grain-free flour here. All the other alternatives that I've tried
[su_highlight background="#a4bcb2"]SHALLOT: [/su_highlight] Shallots are a sweeter, more garlicky onion. If you can't find any, substitute ½ cup of yellow onion.
[su_highlight background="#a4bcb2"]PARSLEY: [/su_highlight] I like parsley because it goes with all flavors, no matter what sauce you're using. But feel free to switch it up with basil or oregano.
Pan Fry or Bake?
If you're wondering whether you should pan sear the meatballs before baking, well it's up to you. Here are some things to consider first:
- It's a bit more tedious to stand over the stove and brown these on all sides. But they are a much prettier color when you DO pan sear them first.
- They tend not to turn out as round when you pan-sear them first. If you don't mind them being somewhat flat on one or more sides, then you're good to go with the pan.
- More cleanup! If you don't know it about me already, I hate dishes. Do the fewer the better.
Storage
If I'm being perfectly honest, one of my favorite things about meatballs is they are so easy to make multiple batches and freeze. I have a tendency to get in the thick of things with life and not realize I don't have dinner until it's dinner time. If I have some of these in the freezer, you can usually bet I have something to make with them.
- HOW TO STORE: Planning on leftovers or doing a meal prep? Turkey meatballs can be refrigerated for up to 5 days in an airtight container.
- HOW TO FREEZE: After the meatballs have completely cooled, transfer them to an airtight, freezer-safe bag or container and freeze them for up to 3 months.
- HOW TO THAW: To thaw your meatballs, simply grab your bag or container out of the fridge and move it to the refrigerator for 5-8 hours. If you don't have that kind of time, transfer them to a glass or
microwave - safe container and throw them on defrost mode for 5 minutes.
How to Serve
- APPETIZER: Serve with your favorite dipping sauce or in a slow cooker with barbecue sauce.
- WITH NOODLES OR VEGGIE NOODLES: This one is pretty obvious, but classics should not be denied. I like to use Garden Vegetable Pasta Sauce or Arugula Walnut Pesto Sauce?
- WITH GRAVY: One of my favorite dinners is meatballs with turkey gravy over some mashed potatoes or garlic sage whipped parsnips.
📖 Recipe
Classic Turkey Meatballs {Whole30, Paleo}
Ingredients
- 2 pounds 90/10 ground turkey
- ⅔ cup almond flour
- 2 shallots (finely minced (about ½ cup))
- ½ cup fresh parsley minced
- 2 large eggs
- 4 cloves garlic minced
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- PREPARE: Preheat the oven to 350˚F. Insert a metal cooling rack into a large baking sheet (line the baking sheet with foil for easy cleanup) and set aside.
- COMBINE INGREDIENTS: In a large bowl, combine ground turkey, flour, shallot, parsley, eggs, garlic, vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Thoroughly combine all of these ingredients by hand or with a wooden spoon.
- ROLL THE MEATBALLS into 1 ½ inch balls, this recipe should get you about 36. Place the rolled meatballs on a wire drying rack at least an inch apart.
- BAKE the meatballs for 15-18 minutes or until they read 155˚ on an instant read thermometer. Allow the meatballs to cool slightly before serving with your favorite sauce.
Notes
Nutrition
RECIPE EQUIPMENT
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