A Whole30 and Paleo ground turkey recipe – Turkey Meatballs Braised in Tomato Sauce. This amazing dinner is cooked in tomato sauce so the meatballs come out so delicious and not dry at all!
Last week I showed you how to make sweet potato noodles. This week I give you a flavorful, moist turkey meatball and sauce to put on top of them!
Preventing Dry Turkey Meatballs
Ground turkey can often turn out very dry and blah, but by adding some moisture via eggs and then cooking the meatballs in a liquid they retain their moisture and intense flavor. This technique is called braising and can really produce some amazing, tender dinners.
Egg-free variation: You can also use applesauce as an egg-replacer if you are egg-free (the flavors of the sauce, etc overpower any apple-y taste).
No Need for Breadcrumbs
The use of almond flour instead of bread still gives the meatballs the texture you recognize and love in a typical Italian-style meatball, but in a gluten-free and Paleo way.
Watch the short, no-speaking video tutorial to see the process of making these in action and catch the full recipe below!
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Whole30 and Paleo Turkey Meatball RecipePrint
These super flavorful turkey meatballs are delicious served over sweet potato noodles. They’re Paleo and Whole30-compliant.
For the Meatballs
- 2 tbs Lard or other cooking fat
- 1 small yellow Onion, grated
- 2 large Carrots, peeled and grated
- 2 cloves Garlic, minced
- 1 tsp Dried Oregano
- 2 tsp Sea Salt
- 2 lb Ground Turkey Thighs
- 1 cup Almond Flour
- 2 Eggs (or 1/2 cup Unsweetened Apple Sauce)
- 2 tsp Fresh Sage, chopped
- 1/2 tsp Freshly Ground Pepper
For the Sauce
- 56 oz Diced Tomatoes, with their juices
- 2 cloves garlic, minced
- 1 tsp Dried Basil
- 1/2 cup Olive Oil
- Salt and Pepper to taste
- In a large pot over medium-high heat, melt the lard. Add the onion, carrots, garlic, dried oregano, 1 tsp salt, and freshly ground pepper to taste. Cook, stirring, until soft, about 5 minutes. Remove from pot and put into a large bowl.
- Add the ground turkey thighs, almond flour, eggs, sage, the remaining salt and approx 1/2 tsp freshly ground black pepper to the bowl and mix with your hands. Form the mixture into meatballs, about the size of golf balls.
- In the same pot you cooked the onion/carrot mixture in, add the tomatoes, garlic, dried basil, olive oil, and salt and pepper to taste. Mix and cook over medium-high heat until boiling.
- Add the meatballs to the sauce and turn the heat down to a simmer. Simmer for 30 minutes.
- Serve over sweet potato noodles, spaghetti squash, or mashed cauliflower.
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