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Italian Turkey Meatballs (Paleo)

These paleo meatballs are an easy weeknight meal! Serve with your favorite gluten-free pasta, zucchini noodles, or spaghetti squash and you have a complete meal in about 45 minutes!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Italian
Servings: 18 Meatballs
Pin Recipe

Ingredients

  • 1 Pound Ground Turkey
  • 1 Egg
  • ½ Cup Finely Crushed Paleo Crackers (such as Simple Mills) - Or Almond Flour
  • ¼ Cup Dried Chopped Onion
  • 1 Tablespoon Dried Parsley
  • 1 Tablespoon Dried Basil
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ½ Teaspoon Garlic Powder
  • 1 Tablespoon Olive Oil
  • ¼ Teaspoon Crushed Red Pepper Flakes - Optional
  • ¼ Cup Parmesan cheese (not paleo) - Optional

Instructions

  • Preheat oven to 350 degrees.
  • Add all ingredients into a large bowl and mix with a wooden spatula or large spoon until well-combined.
  • Shape into balls (I like to use a medium sized cookie scoop) and place on a parchment paper lined cookie sheet. Drizzle with a little olive oil.
  • Bake uncovered for 15 minutes. Turn over and bake for another 15 minutes.
  • Garnish with chopped basil and parmesan cheese. Remember that adding cheese makes these non-paleo.

Notes

  • Mix these meatballs with your favorite pasta sauce and served over either gluten-free pasta or zucchini noodles or spaghetti squash. You can buy pre-cut zucchini noodles at the store. If using zucchini noodles, sauté them for 2-3 minutes until al dente.
  • To crush up the crackers, add them into a ziplock baggie and pound them with your measuring cup!
  • These freeze really well!