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!
- 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
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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!
*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,