These easy Whole30 Turkey Meatballs make for a healthy and delicious dinner!
Ground turkey meatballs with almond flour and seasonings are baked in the oven and come out light, tender and juicy.
They’re paired with the easiest-ever parsnip “spaghetti” – no spiralizer or special equipment needed! But you can also serve them however you like.
Plus this recipe is gluten-free, grain-free, grain-free, dairy-free and Paleo.
Note: this recipe was originally posted in August, 2021, but was updated in March, 2024.
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Why this recipe works
Spaghetti and meatballs is a classic Italian-American dish (but not strictly Italian – you won’t really find it in Italy).
But most meatballs are made with breadcrumbs and sometimes Parmesan or other cheese, so they’re off limits for those of us who can’t tolerate those ingredients.
So this recipe swaps out the breadcrumbs for almond flour. Combined with an egg, it helps bind the meatball mixture.
And because we’re only adding almond flour, an egg and seasonings, these meatballs are Whole30 and Paleo friendly!
I prefer baking meatballs – you can cook them all at once, you don’t have to turn the meatballs to make sure they cook evenly, and cleanup is easier.
I like to serve them with store-bought marinara (check the labels if you need it to be Whole30 friendly) and parsnip spaghetti.
I happen to love making spaghetti out of parsnips. It’s fast, easy and you don’t need any special equipment. But you could also use zucchini noodles, spaghetti squash (learn my favorite easy way to cook spaghetti squash), mashed potatoes, or cauliflower rice.
You just peel them with a vegetable peeler and then keep peeling to create long, thin noodles! They soften when cooked in marinara yet are sturdy enough that they don’t break apart.
For more information on parsnips and what you can do with them, check out the 4 Best Ways to Cook Parsnips.
Once you see how fast and easy it is to make almond flour turkey meatballs, they’ll become a regular part of weekly dinner rotation!
What you need for Whole30 Turkey Meatballs
Ingredients:
- 2 pounds ground turkey (preferably dark/thigh meat)
- 1/4 cup superfine blanched almond flour (not almond meal)
- 1 egg
- 2.5 tablespoons Italian seasoning
- 1.5 teaspoons fine sea salt, plus more if necessary
- 1 teaspoon ground black pepper, plus more if necessary
- 2 pounds parsnips
- 1 (24 oz.) jar marinara (check ingredients to make sure it’s Paleo/Whole30 compliant, so no sugar, corn syrup, etc.)
- fresh basil or parsley, for serving (optional)
Equipment:
- a large mixing bowl
- measuring spoons (these are my favorite as they actually fit into spice jars)
- measuring cups
- a chef’s knife
- a vegetable peeler
- a large saucepan
- a baking sheet
- aluminum foil
- a 1/4-cup cookie scoop with lever (optional but helpful)
- cooking tongs
- a serving bowl
- serving tongs
How to make Whole30 Turkey Meatballs
Step 1
Heat the oven to 350°. Line a baking sheet with foil.
Step 2
In a large mixing bowl, combine the ground turkey, almond flour, egg, Italian seasoning, salt and pepper. Mix with your hands until thoroughly combined.
Step 3
Use a 1/4-cup scoop (a cookie scoop with a lever is helpful here, but you can also use a regular 1/4 cup measuring cup) to scoop the mixture into balls and place on the baking sheet. Then use your hands to roll into balls (if the mixture is sticky, it helps to dampen your palms a bit with water) and place on the baking sheet. Make sure they’re not touching.
You should end up with 15-16 meatballs.
Step 4
Bake for 25-28 minutes, until cooked through (you can test by cutting into one and seeing if there’s any raw meat in the middle).
If you want the meatballs to have a browner top, you can then broil them for 2-5 minutes, depending on your broiler. Keep a close eye on them to make sure they don’t burn.
Step 5
Make the “spaghetti”: Trim off the small tips of the parsnips and peel. Discard the tips and peels.
Then, holding the large end of the parsnip, rotate the parsnip as you keep peeling, creating long, thin noodles.
Once you’re down to one last skinny little noodle, trim it off and then slice any of the remaining parsnip into thin coins before discarding the large end.
Step 6
Add all the parsnip noodles to a large saucepan. Pour in the marinara, give everything a good toss with a pair of tongs, cover and place over medium heat.
Toss the noodles occasionally and cook for 10-12 minutes, until they’re soft but not mushy. Taste and add any salt or pepper, if desired.
Step 7
Transfer the noodles to a serving bowl, pile the meatballs on top, sprinkle on fresh herbs if you like and serve!
FAQ
The great thing about these healthy turkey meatballs and parsnip “spaghetti” is that it’s already a full meal! It has plenty of protein and veggies to feel full and satisfied.
But you could also use zucchini noodles, spaghetti squash (learn my favorite easy way to cook spaghetti squash), mashed potatoes, or cauliflower rice. If not strictly Paleo/Whole30, you can also serve them with gluten-free pasta.
You can also serve a simple green salad on the side, steamed or roasted broccoli or asparagus, or these Balsamic Roasted Green Beans and Brussels Sprouts.
You can use other kinds of ground meat. If using ground chicken or ground turkey with white/breast meat, try to pair it with a fattier meat like dark ground turkey, ground pork or ground beef so the meatballs won’t be dry. You can use one pound of ground chicken/turkey and one pound of the other meat.
You can add chopped, pitted olives or drained, chopped sun-dried tomatoes to the meatball mixture.
You can add fresh herbs to the meatball mixture, such as basil, oregano or parsley. You should aim for about 1/3 cup of chopped herbs.
To make them spicy, add red pepper flakes to the meatball mixture.
You can use whatever tomato sauce or marinara that you like. Make sure it’s Paleo/Whole30 compatible if that’s necessary for you.
The meatballs can be baked, cooled and stored in the fridge for up to 5 days. To reheat, you can use the microwave, a low oven or in a saucepan over low heat.
To freeze them, place on a parchment-lined baking sheet and freeze, uncovered, until thoroughly frozen. Then transfer to an air-tight freezer baggie or container and store in the freezer for up to 3 months. Thaw overnight in the fridge.
The parsnips and marinara can be frozen in an air-tight freezer baggie or container for up to 3 months. Thaw overnight in the fridge.
If you’ve already combined the meatballs and parsnips, freeze the whole mixture in an air-tight freezer baggie or container for up to 3 months. Thaw overnight in the fridge.
To reheat, you can use the microwave, a low oven or in a saucepan over low heat.
Yep! By making the meatballs out of ground turkey, almond flour, an egg and seasoning, this is a completely gluten-free turkey meatball recipe.
Yep! By making the meatballs out of ground turkey, almond flour, an egg and seasoning, these are completely grain-free turkey meatballs.
Yep! By making the meatballs out of ground turkey, almond flour, an egg and seasoning, these are completely dairy-free turkey meatballs.
Other recipes you might like:
- Spaghetti Squash with Meat Sauce (Paleo, Whole30)
- The 4 Best Ways to Cook Parsnips (Paleo, Whole30)
- 3 Easy Paleo Meatballs (Whole30)
- Lamb Ragu (Paleo/Whole30 options)
- Slow-Cooker Italian Chicken Stew (Paleo, Whole30)
Whole30 Turkey Meatballs (gluten-free, Paleo)
Ingredients
- 2 pounds ground turkey preferably dark/thigh meat
- ¼ cup superfine blanched almond flour (not almond meal)
- 1 large egg
- 2 tablespoons Italian seasoning
- 1½ teaspoons fine sea salt plus more if necessary
- 1 teaspoon ground black pepper plus more if necessary
- 2 pounds parsnips
- 1 (24 oz.) jar marinara (Paleo/Whole30 compatible if necessary)
- fresh basil or parsley, for serving (optional)
Instructions
- First, make the meatballs: Heat the oven to 350° and line a baking sheet with foil.
- In a large mixing bowl, combine the ground turkey, almond flour, egg, Italian seasoning, salt and pepper. Mix with your hands until thoroughly combined.
- Use a ¼-cup scoop (a cookie scoop with a lever is helpful here, but you can also use a regular ¼-cup measuring cup) to scoop the mixture into balls and place on the baking sheet. Then use your hands to roll into balls (if the mixture is sticky, it helps to dampen your palms a bit with water) and place on the baking sheet. Make sure they're not touching.You should end up with 15-16 meatballs.
- Bake for 25-28 minutes, until thoroughly cooked through (you can test by cutting into one and seeing if there's any raw meat in the middle).If you want the meatballs to have a browner top, you can then broil them for 2-5 minutes, depending on your broiler. Keep a close eye on them to make sure they don't burn.
- Then make the "spaghetti": Trim off the small tips of the parsnips and peel. Discard the tips and peels.Then, holding the large end of the parsnip, rotate the parsnip as you keep peeling, creating long, thin noodles. Once you're down to one last skinny little noodle, trim it off and then slice any of the remaining parsnip into thin coins before discarding the large end.
- Add all the parsnip noodles to a large saucepan. Pour in the marinara, give everything a good toss with a pair of tongs, cover and place over medium heat. Toss the noodles occasionally and cook for 10-12 minutes, until they're soft but not mushy. Taste and add any salt or pepper, if desired.
- Transfer the noodles to a serving bowl, pile the meatballs on top, sprinkle with fresh basil or parsley and serve!
Notes
- You can use other kinds of ground meat. If using ground chicken or ground turkey with white/breast meat, try to pair it with a fattier meat like dark ground turkey, ground pork or ground beef so the meatballs won’t be dry.
- You can add chopped, pitted olives or drained, chopped sun-dried tomatoes to the meatball mixture.
- You can add fresh herbs to the meatball mixture, such as basil, oregano or parsley. You should aim for about 1/3 cup of chopped herbs.
- You can make them spicy by adding red pepper flakes to the meatball mixture.
- You can use whatever tomato sauce or marinara that you like. Make sure it’s Paleo/Whole30 compatible if that’s necessary for you.
yang says
It’s so creative of you to serve the meatballs with a parsnip pasta. Sweet parsnip is one of my favourite vegetables and I can just imagine how tasty this is!
Paleo Gluten Free Guy says
Thanks! Yep, parsnip noodles are one of my favorite foods!
Megan Stevens says
Super excited about this dinner. Yummy turkey meatballs, and how exciting to try parsnip noodles. I hadn’t thought of them or tried them before. So yummy and easy! I love that veggie!
Paleo Gluten Free Guy says
They’re so great! Let me know if you try them.
Jean Choi says
I never even thought to make to parsnip noodles before but they are fantastic. They soak up the amazing flavors of the marinara sauce and this recipe is just fantastic.
Paleo Gluten Free Guy says
Yay! So glad you like it. 🙂