Paleo Turkey and Sage Meatballs

Paleo turkey meatballs are a healthier alternative to red meat-based meatballs, and this version is gluten free, grain free, low carb, and Whole30 compliant. With that kind of healthy pedigree, you'd expect them to be bland and tasteless, but they're actually moist and full of flavor, thanks to the unexpected addition of fresh sage leaves. These turkey meatballs can be fried in a pan or oven baked, depending on your preference. Once cooked, they're freezer-friendly, too!

15 minutes

25 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	269
Fat:	15 g
Carbohydrates:	2 g
Protein:	29 g
Calculated per serving.

by ACleanBake

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Serves: 4

Ingredients

1 lb 1 lb 1 lb Ground Turkey
0.5 cup 0.5 cup 0.5 cup Onion, minced or grated sweet onion
1 whole 1 whole 1 whole Egg, beaten
2 Tbsp 2 Tbsp 2 Tbsp Blanched Almond Flour
10 whole 10 whole 10 whole Sage, 10 large sage leaves minced
1 tsp 1 tsp 1 tsp Lemon Juice
0.5 tsp 0.5 tsp 0.5 tsp Black Pepper
0.25 tsp 0.25 tsp 0.25 tsp Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F. Line a large baking dish or sheet with a silicone nonstick pad and set aside.
In a large mixing bowl, mix all of the meatball ingredients until well combined.
Scoop the mixture into 2 Tablespoon portions, and roll each portion into a ball.
Place the meatballs on the baking sheet (about 1-2 inches apart) and bake for around 25 minutes or so, until the fat has begun to seep out of the meatballs, and no pink meat remains in the center.
Serve immediately, or cool completely before freezing.

Notes

Don't use extra lean turkey. You'll typically find "regular" ground turkey at around 96% lean, and that is fine. Those extra few percentage points worth of fat are the key to making a turkey meatball a moist and delicious entree, as opposed to the dry wads resembling packing material that most people are quick to assume turkey meatballs will taste like. Mince your onion. It should be absolutely as fine as you can get it; use a grater if possible. Watch the moisture. Onions are both very high in moisture, and too much moisture can result in a gummy or sloppy meatball. No thank you! Avoid meatball mediocrity by gently squeezing the moisture out of the shredded onion before adding it to the turkey mixture. The easiest way to drain the excess moisture is to put the grated onions in a fine mesh sieve (