Turkey Meatballs (Dairy-Free, Paleo)

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In an attempt to order less take out this week; I have been meal prepping either in the mornings for dinner/lunch or a few days before. SO, with that being said, I decided to buy just enough ingredients at the store for a few different meals for the week that would also last me through the weekend and for lunches as leftovers! I also like to keep things pretty simple, quick (less than 30 minutes), healthy but satisfying.

For these turkey meatballs I used organic ground turkey, an egg, sea salt, pepper, oregano, basil leaves, and a little hot sauce. As long as you have a base of the turkey and egg, you can change it up however you want with the seasonings that you use; you can add in BBQ sauce, cayenne pepper, ginger, etc!

Further Food Nutritionist Commentary:

At under 100 calories each, these easy to make turkey meatballs are perfect by themselves, with zoodles, or mixed into a salad! Each 2 meatball serving has only 4g of carbohydrates and no sugar! They are also packed with 19g of protein so they are sure to keep you full and satisfied! Feel free to spice things up - add some hot sauce, paprika, turmeric, or whatever your favorite spice may be!

By Liz Lederman

Turkey Meatballs (Dairy-Free, Paleo)

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 10 meatballs (5 servings)

Ingredients

1 pound ground turkey
1 egg
1/2 cup nutritional yeast (OMIT if keto)
5 basil leaves, finely chopped
1 tablespoon dried oregano
sea salt (few dashes)
pepper (few dashes)
1 tablespoon hot sauce (optional)

For Zoodles:
1-2 zucchini (spiralized)
1-2 yellow squash (spiralized)

Instructions

1. Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper & set aside.
2. Add ALL of the ingredients into your bowl. Mix until well incorporated. The mix will be on the wet/sticky side.
3. Roll into golf ball sized balls and place on the baking sheet. (Feel free to make smaller or larger)
4. Bake at 400 F degrees for roughly 20 minutes, depending on the size. The edges will crisp and brown while the middle is tender. You don’t want to overcook or they will become dry.

For the zucchini and squash:
1. As the meatballs are baking, spiralize the zucchini + yellow squash into thin “noodles”.
2. Sauté for a minute or two to soften, or enjoy raw.
3. Season with garlic salt, ground black pepper, etc.

Store any remaining meatballs in the fridge and will last up to 5 days. To reheat add to a skillet or place in the oven at 350 until warm.

1. Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper & set aside. 2. Add ALL of the ingredients into your bowl. Mix until well incorporated. The mix will be on the wet/sticky side. 3. Roll into golf ball sized balls and place on the baking sheet. (Feel free to make smaller or larger) 4. Bake at 400 F degrees for roughly 20 minutes, depending on the size. The edges will crisp and brown while the middle is tender. You don’t want to overcook or they will become dry. For the zucchini and squash: 1. As the meatballs are baking, spiralize the zucchini + yellow squash into thin “noodles”. 2. Sauté for a minute or two to soften, or enjoy raw. 3. Season with garlic salt, ground black pepper, etc. Store any remaining meatballs in the fridge and will last up to 5 days. To reheat add to a skillet or place in the oven at 350 until warm.

Nutrition Information

Per Serving: Calories: 153; Total Fat: 7 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 51 mg; Sodium: 42 mg; Potassium: 15 mg; Carbohydrate: 4 g; Fiber: 1 g; Sugar: 0 g; Protein: 19 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 4%; Iron: 7%; Calcium: 2%

Give these meatballs a protein boost with a scoop of Further Food Collagen Peptides!

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