PALEO TURKEY MEATBALLS

Prep time: 

Cook time: 
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Serves: 20
Paleo Turkey Meatballs are loaded with protein are gluten free, dairy free and darn delicious. They are simple to make and can be made ahead of time.
Ingredients
  • 1 tablespoon coconut oil, for pan
  • 1 pound ground turkey breast (optional: ground chicken)
  • 1 egg
  • 1 sweet yellow onion, peeled and trimmed and grated
  • 1/4 cup almond flour + 1/2 cup almond flour, divided (optional: wheat)
  • 2-3 tablespoons mild or hot sauce
  • 1 teaspoon Italian seasoning (optional: your choice)
  • 2 tablespoons dried Italian parsley
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • Sugar-Free Marinara Sauce
Instructions
  1. Preheat oven to 400°
  2. Wrap baking sheet with foil {for easy clean up}
  3. In a large bowl combine turkey, 1/4 cup almond flour and remaining ingredients to ground black pepper. Combine thoroughly with a fork, or use your hands, it is easier using hands.
  4. Place remaining 1/2 cup of almond flour in a small bowl.
  5. Start forming meatballs into 2″ balls
  6. Roll balls in almond flour, gently shake meatballs to loosen excess almond flour.
  7. Heat pan over medium heat and melt coconut oil.
  8. Drop meatballs into pan spacing 2″ apart. Let brown 3-4 minutes and flip to brown additional side 3-4 minutes. I use a large spoon to flip
  9. Place browned meatballs on baking sheet, and continue until all meatballs are browned.
  10. Place cookie sheet in oven and bake meatballs for 25 minutes.
  11. Meanwhile heat up Marinara sauce according to directions.
  12. Remove meatballs and place into a large serving bowl, top with marinara sauce, serve and enjoy. Author: Amy Stafford
 Notes
I like to do a quick fry of the meatballs in a saucepan first and then finish them off in the oven. If you are short on time you can skip the frying in the pan and just bake meatballs in the oven, adding 5-8 minutes on your bake time. However, I really like the extra flavor the quick fry gives the meatballs. Also, grating your onion {though you will shed more tears} guarantees a even onion flavor throughout your meatballs and also helps to keep them moist because the onion releases more of its fluid. Because you want all that fluid to be incorporated in your meatballs, grate your onion in a bowl you plan on mixing your ingredients.