Turkey Italian Meatballs | Paleo & Whole 30

Turkey Italian Meatballs | Paleo & Whole 30

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Weekday dinners are the bane of most diets. It's always a few days into the week (I'm looking at you, Thursday night) when you realize you are just too tired to cook dinner. You have done great on salads and chicken breast up until now, but seriously, you just want some good, tasty, soul fulfilling comfort food. And you don't want to take time making it. Sound familiar? We've all been there.

When I get to this point, I try my darndest not to jump on the takeout train. I will always regret that decision the next morning. This is why I am now spending my time coming up with easy, healthy (in disguise), and quick, weekday dinners we can all whip up without the guilt.

These meatballs are my first post so far in this category, so I think we are starting off on a good note. If you have all of these ingredients on hand, these meatballs take about 15 minutes to put together and only 20 minutes of cook time. 

If you don't have almond flour on hand, you can use coconut flour, or if you're not on a Paleo or Whole 30 regimen, regular flour will do too.

Lastly, you can enjoy these meatballs on their own, on top of mashed cauliflower, or my favorite combo- with Cappello's fettucine. Cappello's pasta are all Paleo friendly and taste amazing! I have tried other gluten-free pastas in the past, and they do not compare. You can buy Cappello's online or at any Whole Foods store in the freezer section.



Turkey Italian Meatballs | Paleo & Whole 30
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Turkey Italian Meatballs | Paleo & Whole 30
  • 1 lb ground turkey
  • 1 small onion
  • 1 garlic clove
  • 1 egg
  • 2 tbsp almond flour
  • 1/2 tsp of each, salt & pepper
  • 1 tsp Italian Seasoning
  • 1 cup organic marinara sauce (no sugar added)
  • 1/4 cup shredded mozzarella cheese (optional)
1. Preheat oven to 375° Fahrenheit. 2. Place onion and garlic in a large food processor. Hit the pulse button just enough to chop them up.3. Add the egg, turkey, almond flour, salt and pepper, and seasoning into the processor with the onion and garlic. Pulse again just enough until all of the ingredients are well combined. 4. Using an ice cream scoop or spoon, scoop out the turkey mixture and shape into balls. Place in a dutch oven or roasting pan. I suggest using coconut oil or ghee to coat your pan of choice before adding the meatballs.5. Once all of the meatballs are in the pan, drizzle the marinara sauce over the meatballs so that all meatballs have sauce on top. Pour any extra into the spaces between the meatballs so that the bottom of the pan is also coated with sauce.6. Place pan in the oven and bake for 20 minutes.7. Optional step if you are using cheese- once the meatballs have finished baking, sprinkle the mozzarella cheese on top. Broil for 1-2 minutes, or just enough to melt the cheese.8. Serve hot and enjoy!
Prep time: Cook time: Total time: Yield: 10-12 meatballs