Juicy Turkey Meatballs

Instructions

1. Preheat oven. Set to 200°C (400°F). Line a baking sheet with parchment paper.

2. Mix the meatballs. Combine turkey, egg, almond flour, parmesan, garlic, Italian seasoning, onion powder, salt, and pepper. Mix until just combined—don’t overwork.

3. Form meatballs. Roll into 20-24 meatballs, about 3cm (1.25 inch) each. Use a small ice cream scoop for uniform size.

4. Arrange. Place meatballs on the baking sheet, leaving space between each.

5. Bake. Cook for 18-20 minutes until browned and cooked through (internal temp 74°C / 165°F).

The Secret to Juicy Turkey

• Use dark meat — Ground turkey breast is too lean
• Don’t overmix — Gentle hands make tender meatballs
• Add moisture — The egg and olive oil help
• Don’t overcook — Turkey dries out fast

Serving Ideas

• Over zucchini noodles with marinara
• In a bowl with pesto and vegetables
• Skewered as appetizers
• Wrapped in lettuce with tzatziki

Meal Prep

• Store cooked meatballs up to 5 days in the fridge
• Freeze up to 3 months
• Reheat in oven or microwave

Notes

• Can substitute pork rinds for almond flour
• Skip the parmesan for dairy-free (add extra salt)
• Also works with ground chicken