Paleo Turkey Meatballs {Whole30 + GF}

These healthy baked Paleo Turkey Meatballs are made without breadcrumbs and instead use almond flour as the binder. The additions of pumpkin puree, cranberries and sage keep them super moist, flavorful and absolutely delicious! 

Originally published on October 19, 2018. Last updated on June 12, 2022.

Paleo Turkey Meatballs

These perfect for fall, Paleo Turkey Meatballs are whole30, gluten free and dairy free. Made with pumpkin, sage and cranberry for a moist and flavorful meatball! Bring on the fall comfort any day of the week!

Eat these meatballs over a creamy plate of Cauliflower Mash with Roasted Asparagus for a perfectly paleo meal!

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Meatball recipe no breadcrumbs

If you thought meatballs were always beef and marinara sauce, think again! These Healthy Turkey Meatballs are made with almond flour instead of breadcrumbs, pumpkin, sage and dried cranberries! Think of them as the Thanksgiving dinner remix. (insert jazz hands)

I don’t know about you but I’m not a fan of dry meatballs, or dry turkey for that matter! The inclusion of pumpkin to these meatballs was not just because it’s a fall pairing classic but also because it ensures that the meatballs are moist and flavorful and won’t leave you reaching for your water cup.

Ingredients Needed:

• ground turkey
• pumpkin puree
• dried cranberries
• egg
• almond flour
• fresh sage leaves
• salt
• black pepper
• garlic powder
• cayenne pepper

How to make Meatballs without Breadcrumbs

This no breadcrumb meatball recipe is as easy as they come. You’ll begin by preheating your oven to 400 degrees fahrenheit.

Then in a large bowl, scramble the egg and mix in the pumpkin puree, chopped dried cranberry, almond flour, fresh sage, salt, pepper, garlic powder and cayenne.

After everything is combined, add the turkey last and using the back of a fork, press and break up all the meat. Mix thoroughly until all ingredients are combined.

Using your hands, form the meat mixture into 1 inch balls and place them on a parchment paper lined baking sheet. (The mixture will be wet and sticky, this is ok, it means moist meatballs!)

Once all the meatballs are formed, bake for 25 minutes until golden brown and cooked through. Serve and enjoy or freeze for later use! (The full recipe is listed below in the recipe card.)

Whole30 Turkey Meatballs

Add this recipe to next week’s meal plan or pin it for later! These meatballs are also Whole30 compliant so they are perfect to make ahead now and freeze for your January Whole30!

How to freeze cooked meatballs

Meatballs are a great meal prep and make ahead meal option. To freeze, follow the directions and cook the meatballs completely. Allow the meatballs to cool and then place them in the freezer on a parchment paper lined baking sheet. You will want the meatballs evenly spaced on the baking sheet in a single layer. After a few hours they will be frozen solid and you can place them in a large zip lock bag for longer freezer storage. Turkey meatballs will last in the freezer for 4-6 months.

How long to cook frozen turkey meatballs in the oven?

Evenly space frozen meatballs on a parchment paper lined baking sheet in an even layer. Bake meatballs in a preheated 350 degree oven for 10-12 minutes until heated through.

Paleo Side Dishes:

• Paleo and Whole30 Mashed Potatoes
• Paleo and Whole30 Cauliflower Mash
• Paleo and Whole30 Gravy
• Roasted Asparagus
• Roasted Radishes

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Paleo Turkey Meatballs

★★★★★ 5 from 1 reviews

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 20 Meatballs 1x
• Category: Lunch & Dinner
• Method: Bake
• Cuisine: American

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Description

These healthy baked Paleo Turkey Meatballs are made without breadcrumbs and instead use almond flour as the binder. The additions of pumpkin puree, cranberries and sage keep them super moist, flavorful and absolutely delicious! 

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Ingredients

Scale 1x2x3x

• 1 pound ground turkey
• 1/4 cup pumpkin puree
• 1/4 cup dried cranberries, each cranberry cut into 4 pieces (to be whole30 compliant choose dried cranberries that are sweetened with apple juice as opposed to sugar – I’ve linked my favorite source)
• 1 egg
• 1/4 cup almond flour
• 1/2 Tablespoon fresh sage leaves, sliced thinly
• 1 teaspoon unrefined sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper

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Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, start by scrambling the egg then mix in the pumpkin puree, chopped dried cranberry, almond flour, fresh sage, salt, pepper, garlic powder and cayenne.
3. Then after all of the above is combined, add the turkey last and using the back of a fork, press and break up all the meat. Mix thoroughly until all ingredients are combined.
4. Using your hands, form the meat mixture into 1 inch balls and place them on a parchment paper lined baking sheet. (The mixture will be wet and sticky, this is ok, it means moist meatballs!)
5. Once all the meatballs are formed, bake for 25 minutes until golden brown and cooked through.
6. Serve and enjoy or freeze for later use!

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Notes

*If freezing, allow meatballs to completely cool and place individually on a baking sheet then place them into the freezer. Once individually frozen, transfer the meatballs into a ziplock freezer bag labeled with the date and “Paleo Turkey Meatball”. I recommend using within 4-6 months.

Keywords: paleo turkey meatballs, whole30 turkey meatballs, gluten free, without breadcrumbs,

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