Lean Turkey Meatballs
Tender, juicy turkey meatballs packed with Italian herbs and baked to perfection. A high-protein, low-carb choice that's delicious with marinara sauce over zucchini noodles.
For 4 servings
Preheat oven and prepare your baking sheet.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly brush it with the olive oil.
TIPUsing parchment paper makes cleanup much easier and prevents the meatballs from sticking.Combine the meatball ingredients.
- In a large bowl, add the ground turkey, almond flour, egg, grated onion, minced garlic, chopped parsley, dried oregano, salt, and black pepper.
- Use your hands to gently mix all the ingredients until they are just combined.
TIPAvoid overmixing the turkey mixture, as this can make the meatballs tough and dense.Form the meatballs.
Scoop the mixture and roll it between your palms to form 16 evenly sized meatballs, about 1.5 inches in diameter. Arrange them in a single layer on the prepared baking sheet, ensuring they don't touch.
TIPA small cookie scoop can help you create meatballs that are uniform in size, ensuring they cook evenly.Bake the meatballs until cooked through.
Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the meatballs are golden brown and cooked through. The internal temperature should reach 165°F (74°C) on a meat thermometer.
Serve the meatballs warm.
Remove the meatballs from the oven. They are ready to be served immediately or added to your favorite marinara sauce.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra moisture, grate the onion instead of chopping it. The juices will help keep the lean turkey tender.
- 2Don't compact the meatballs too tightly when rolling. A lighter touch results in a more tender texture.
- 3Feel free to add other spices like a pinch of red pepper flakes for heat or fennel seeds for a classic Italian sausage flavor.
- 4These meatballs are great for meal prep. Store cooked meatballs in an airtight container in the fridge for up to 4 days.
Adapt it for your goals.
Quick
Use a food processor to quickly chop the onion, garlic, and parsley before adding them to the turkey mixture.
kid friendlyKid friendly
Make smaller, bite-sized meatballs. Serve them with a mild marinara sauce for dipping.
high proteinHigh protein
Add 1/4 cup of grated Parmesan cheese to the mix for extra flavor and about 8g more protein for the entire batch.
gluten freeGluten free
This recipe is naturally gluten-free as it uses almond flour instead of traditional breadcrumbs for binding.
Why this is on our healthy list.
Excellent Source of Lean Protein
Ground turkey is a fantastic source of lean protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Low in Carbohydrates
By using almond flour instead of breadcrumbs, this recipe is very low in carbohydrates, making it suitable for low-carb, keto, and diabetic-friendly diets.
Rich in B Vitamins
Turkey is a good source of B vitamins, particularly niacin (B3) and B6, which are crucial for energy metabolism and brain health.
Frequently asked questions
Yes, these turkey meatballs are very healthy. They are made with 93% lean ground turkey, making them high in protein and low in saturated fat. Baking them instead of frying further reduces the fat content, and using almond flour keeps them low in carbohydrates.