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Turkey Meatballs Braised in Tomato Sauce

Author: Michele Spring
Servings: 4
These super flavorful turkey meatballs are delicious served over sweet potato noodles. They're Paleo and Whole30-compliant.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr


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.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !