Baked Turkey Meatballs (Whole30/ Paleo)
Prep time
Cook time
Total time
Serves: 8-10 meatballs
  • 1 lb. ground turkey
  • 1 egg
  • ½ cup almond flour, plus more if needed
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, minced
  • ½ tsp. salt
  • Freshly ground black pepper
  • Coconut oil spray
  1. Preheat your oven to 400F and line a rimmed baking sheet with aluminum foil or parchment paper for easy clean up. Spray the baking sheet with the coconut oil spray to keep everything non-stick.
  2. Grab a large mixing bowl. Add the turkey, egg, almond flour, minced garlic, parsley, salt, and pepper to the bowl. Using your clean hands, gently mix together all the ingredients until they are well combined. The texture will likely be a little stickier and gooier than typical meatballs.
  3. Get about 2-3 Tbsp. worth of the mixture in your hands and roll into a tight ball. If the mixture does not keep its shape, you can add a couple Tbsp. more of almond flour, remixing, until the meatballs hold their shape.
  4. Place the meatball on the lined baking sheet. Roll and repeat for the rest of the mixture. You'll end up with about 8-10 meatballs.
  5. Spray the tops of the meatballs with coconut oil spray to get them golden brown.
  6. Bake in the oven for 30 minutes until cooked through and no longer pink in the center.
  7. You can use them immediately, or wait until they cool enough to pack up and store in the fridge (up to 4 days) or in the freezer (for a couple months!).
Recipe by Ally's Cooking at