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Turkey Meatballs Gluten Free + Paleo

Turkey Meatballs Recipe (Paleo + Whole30)


  • Author: Caroline Fausel

Description

  • 2 lbs. ground organic turkey (not too lean- for best flavor)
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large egg, whisked
  • 1 T coconut aminos
  • 2 T almond flour
  • 2 T coconut flour
  • 1 T chopped fresh parsley
  • 1 T chopped fresh basil leaves
  • 2 t chopped fresh thyme
  • 2 t chopped fresh rosemary
  • Sea salt and ground pepper, to taste
  • 3 T olive oil
  • 1 box pasta of choice
  • 1 jar Marinara Sauce

 


Scale

Ingredients

  1. Make the Turkey Meatballs: In a large bowl, add the ground turkey, onion, minced garlic, egg, coconut aminos, almond flour, coconut flour, chopped herbs, salt and pepper to taste and stir with a fork until well combined.
  2. Line a sheet pan with parchment paper.
  3. Grab a golf ball size of turkey mixture and roll between hands to form a ball. Lay the meatballs onto the sheet pan.
  4. Heat 2 T olive oil in a large dutch oven over medium heat. Working in batches, add meatballs and brown on all sides and cook through. Approx 3 to 5 minutes per side.
  5. Return the meatballs to the dutch oven and add 1 jar of marinara sauce. Simmer on low while you cook the pasta.
  6. Bring a large pot of water to boil on the stove. Add a large pinch of salt and cook the pasta according to the package instructions. Drain the pasta and toss with 1 T olive oil.
  7. Serve the meatballs and sauce over the pasta. Garnish with fresh torn basil leaves.