Paleo Turkey Meatballs are the most amazing low carb morsels of flavor, so simple to make, are Whole30 and have lots of protein.
One pan and less than 30 minutes will yield crispy on the outside, moist on the inside meatballs.
Make a double batch and freeze some for easy everyday Paleo turkey meatballs!
Later in the post, you’ll see my favorite type of meat to use in these gluten free dairy free turkey meatballs.
Have you ever been invited to an event and thought “oh no, what will I eat”? Those certainly sticky and somewhat stressful situations I’ve been learning to navigate myself.
Luckily a recent potluck dinner gave me a chance to practice.
One popular option to bring and sure to please: Crockpot Paleo Turkey Chili.
But, for this event, I envisioned something else.
My breakfast turkey sausage recipe provided inspiration as the starting point and with a few of the herbs and spices changed, Paleo turkey meatballs were created.
Potluck Paleo Turkey Meatballs:
How fun to connect with people not seen in far too long.
My plate was piled high with a portion of salad a guest brought, which I sprinkled with a bit of lemon. So fresh and delicious! On the side were a few of these turkey meatballs with tomato sauce.
Being very transportable made this a perfect option to bring.
And all made in less than an hour!
The empty pot I brought home at the end of the night signaled to me this recipe was enjoyed by all.
Although I had to forgo dessert as there were no options, I counted this event it as a success. Next time, I plan to also bring a dessert.
How To Make Paleo Turkey Meatballs:
- Heat a tablespoon of olive oil in a cast iron pan. (or your favorite pan for this purpose). Turn heat to medium-low.
- Assemble ingredients in a bowl and using your hands (or a spoon), mix together well. (I prefer ground turkey thighs, also called dark ground turkey, as opposed to breasts for these meatballs, but both work fine.)
- Using a large ice cream scoop (sometimes referred to as a cookie scoop), make balls using your hands to shape.
- Place finished balls on a plate. (about 12-13)
- Place balls in the preheated cast iron pan and cook until meatballs are completely cooked.
- Will last about 3 days in the refrigerator.
A Quick and Easy Marinara Sauce:
- 2 cans 28 ounces diced fire roasted tomatoes (with no additives or sugar)
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Place ingredients in a sturdy pot and let simmer for 10-20 minutes. Drop the meatballs into the sauce and let heat up 10 minutes. At that point, ready to serve.
Try these meatballs with Paleo spaghetti squash!
Ways to Serve Your Flourless Turkey Meatballs:
- With spaghetti squash or zoodles
- Sliced as a topping on a Paleo pizza!
- Sliced in a salad (without the sauce)
- Great cold
- The recipe can also be made into a turkey burger or meatloaf as an alternative.
- Great for Whole30
- Great for game day!
- Place meatballs on a parchment-lined baking sheet.
- Bake in 400 Degree F. oven until cooked through, about 20 minutes.
While baking is an option, the reason I usually cook in the cast iron pan is that everything is made in one pan, the exterior of meatballs is crispy and that does not happen with the baked version. Both versions yield moist delicious meatballs. 🙂
What is your experience or advice for eating out, or at social events when on a grain, gluten, and dairy-free diet? Let me know in the comments!
Super easy, yet flavorful, moist, delicious Paleo turkey meatballs are great for dinner, in your favorite sauce and even cold!
- 1 pound ground turkey (dark or thigh meat preferred)
- 1 teaspoon ground parsley
- 1 large organic egg
- 1/2 teaspoon oregano
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon dried chives
- pinch ground nutmeg (optional)
- almond flour or coconut flour (add to mix if too wet)
Preheat cast iron pan to medium-low and add one tablespoon of olive oil.
In a medium-sized mixing bowl, add all the ingredients. Using your hands or a spoon, mix all the ingredients together well.
Using a large ice cream scoop (cookie scoop), form balls and place on a plate.
Once the skillet has heated, place the meatballs in the skillet, cooking about 4 minutes on each "side" and turning as needed to cook evenly throughout. Plus, the exterior gets a delicious crunchy texture.
Once completely cooked, remove meatballs and serve or place in your favorite sauce and serve.
*Will last about 3-4 in the refrigerator.
*For extra flavor, add 1 garlic clove crushed and/or 1/2 onion, peeled and grated.
*Makes about 12-13 meatballs depending on size of your scoop.