Baked Turkey Meatballs
Baked Turkey Meatballs are a leaner alternative to beef meatballs. Juicy, tender, and bursting in flavor. These Italian style meatballs are healthy, make for a quick and easy meal, without compromising taste and flavor.
Ingredients
- 2 lbs ground turkey
- 1 egg
- 1/3 cup almond flour
- 1/2 cup grated parmesan cheese
- 1 tsp apple cider vinegar
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- 2 green onions
- 3 cloves of garlic
- 1/4 cup fresh parsley
Instructions
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Preheat oven at 375 degrees F. Line a large baking sheet pan with parchment paper.
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Mince green onion and garlic, and finely chop parsley. Measure out 1/4 cup chopped parsley. In a large mixing bowl, combine all ingredients; ground turkey, egg, almond flour, parmesan cheese, acv, pink salt, black pepper, Italian seasoning, oregano, and parsley.
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Mix all ingredients well making sure everything is well combined into the ground turkey. Once meat is ready start rolling it into balls. You can use an ice cream scooper to make it easier to scoop out and shape each meatball. You can make the meatballs as big or as small as you'd like. I usually keep them 2-3 inches big. If you make them bigger keep in mind they may take longer to cook on the inside. I also like to make a few mini ones for my kids. When rolled into 2-3 inches, you will end up with about 20 meatballs.
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Place each meatball as you roll it on to the lined baking sheet. Line them up next to each other leaving enough space between each meatball. Once all the prepped turkey has been rolled into meatballs and placed on the baking sheet pan, place in oven and bake for 35 minutes.
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Remove turkey meatballs from the oven and allow them to cool down for about 5 minutes. Serve immediately over spaghetti or spaghetti squash and pasta sauce or in any other preferred way.
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If making for meal prep ahead of time or to freeze, allow meatballs to completely cool-off. Place them in Tupperware or freezer friendly bag. Keep refrigerated for up to 5 days and in the freezer for up to 3 months.
Recipe Notes
Tips and Substitutions:
- Line baking sheet pan with parchment paper- This will prevent meatballs and cheese from sticking to the sheet pan. Will also make it a lot easier to clean it afterwards.
- Switch up your turkey for another meat- Ground chicken makes for a great substitute.
- No almond flour?- Substitute for oat flour.
- Use an ice cream scooper to scoop turkey- it scoops the perfect amount of turkey and helps roll the meat into balls much easier.
- Leave enough room between each meatball as you line them up on the sheet pan- As the meatballs bake, the cheese will melt. Leaving enough room will prevent the cheese from sticking together and making a big mess.
- You can make the meatballs as big or as small as you'd like- I usually keep them 2-3 inches big. If you make them bigger keep in mind they may take longer to cook on the inside. I also like to make a few mini ones for my kids. When rolled into 2-3 inches, you will end up with about 20 meatballs.