These Turkey Meatballs are perfect for your keto diet and so easy to make. This meatballs recipe are all purpose that can be eaten as a snack or a light meal. You can also bring this food to go to work or school. You can even serve it to family for light dinner. It’s a very versatile recipe that you can put as toppings for your salad or to your zoodle pasta.
The Perfect Turkey Meatballs (W30, Keto, Paleo) Recipe by Ashley McCrary
Using ground turkey instead of beef makes these meatballs super lean and the seasoning gives them a ton of flavor. They are also great on salads, over zoodles with marinara or even served with a side of scrambled eggs for breakfast.
How long will these Turkey Meatballs last in the fridge?
If stored in an airtight container, these meatballs will last up to a week. They also freeze great. I will store in a freezer proof container and they will last up to 3 months. Simply thaw, heat up and serve.
What else can you serve with these Turkey Meatballs for a complete meal for kids and adults?
These meatballs are great to eat all by themselves just as a snack, but they also serve a great meal. You can serve it over a salad for a quick lunch or even on top of spaghetti squash with marinara sauce. Another unique way to use these as a meal is to stuff a few inside a sweet potato and cover with ranch. In conclusion, these meatballs are really perfect anytime, anywhere. of the sauces pair great with the meatballs, however, my Mac’s Awesome Sauce is my favorite.
Easy Turkey Meatballs Keto
- 2 lbs Ground turkey
- 3 tbsp Tomato Sauce
- 1/3 cup chopped yellow onion
- 1/2 tsp onion powder
- /2 1tsp dried parsley
- 1 tsp oregano
- 1 tsp Salt
- 1/4 tsp Pepper (or more to taste)
- 1 1/2 tbsp olive oil
- 1 large egg
- 3/4 cup almond flour
- 1–2 cloves garlic finely chopped
- 1 tsp coconut aminos
- Preheat oven to 375 F. Coat a rimmed baking sheet with nonstick cooking spray.
- In a large mixing bowl, add the ground turkey, almond flour, salt, garlic, onion powder, oregano, pepper, and parsley. Stir well to combine.
- In a small bowl, beat the egg, then add it along with the coconut aminos, onions and tomato sauce to the meat mixture. Mix together with hands until evenly combined.
- Using a spoon, scoop the meat and shape into 1 1/2-inch meatballs (size of a golf balls).
- Transfer and arrange on the prepared baking sheet. You should have about 18-20 meatballs total.
- Brush the tops of the meatballs with the olive oil.
- Bake for 15-20 minutes, or until the internal temperature of the meatballs read 165 F on a meat thermometer.
- Serve as an appetizer or add a veggie and turn this into a complete meal. I love adding this on top of salads for a great meal-prep lunch option.
- Store in a glass container in the fridge for up to one week.
- You can also cook these in the air fryer in a single layer on 400F for 12-13 minutes. Flip halfway through cooking.
- Serving Size: 3 meatballs
- Calories: 234
- Sugar: 1
- Sodium: 418
- Fat: 15.8
- Carbohydrates: 3.2
- Fiber: 1
- Protein: 28.3