Oven-Baked Keto Turkey Meatballs | Gluten-Free, Whole30, & Paleo
Keto Turkey Meatballs that are gluten-free, Whole30 approved, and paleo? Sign me up! These easy and healthy ground turkey meatballs require just 6 simple ingredients, are packed with protein, and are perfect for meal prep!
Growing up, my mom made the most amazing “porcupine” meatballs. Basically, they were just meatballs with rice in them, making them look a bit like porcupines!
I always looked forward to when she made her meatballs or meatball subs.
Toasted bread with melted cheese, delicious meatballs, and red sauce? Say. No. More.
I’m officially drooling at the thought of them!
While I was developing the recipe for my Whole30 Stuffed Peppers, I had some leftover turkey and decided to experiment with it.
I ended up making these delicious keto turkey metaballs that also happen to be Whole30 approved, paleo, and gluten-free.
Not to mention they’re seriously easy to make. As is just about every recipe you’ll find on here. 🙂
For these keto turkey meatballs you will need 6 simple ingredients:
- Ground Turkey
- Egg
- Minced Garlic
- Onion Powder
- Oregano
- Canned Mushrooms (or fresh mushrooms)
You will also need salt and pepper, but who really counts those as ingredients anyways? Pssst– see the bottom of this post for the full ingredient list and baking instructions!
Can I swap any of the ingredients?
- Feel free to swap out the turkey for beef or chicken if you’re not a turkey fan.
- For the garlic, I used minced garlic, but feel free to use fresh garlic. I like things to be as simple as possible, so minced garlic is my go-to.
- I also used canned mushrooms that I drained and chopped, but you can, of course, use fresh mushrooms as well!
Do you need eggs for keto turkey meatballs?
Some people believe the eggs in meatballs are there to keep them moist; however, the eggs in meatballs are there to keep the meatballs from crumbling.
The eggs serve as a binder, keeping them together during cooking.
While eggs are my number one binding choice when it comes to these healthy turkey meatballs, you can try any of these swaps!
What to use instead of eggs in ground turkey meatballs:
- Substitute 2 tablespoons tomato paste per egg during mixing. This works especially well for Italian-style meatballs or when serving the meatballs with a tomato sauce.
- Substitute “Flax Eggs” for the eggs in meatballs by mixing 1 Tablespoon ground flaxseed with 3 Tablespoons hot water. Set aside for a few minutes until the mixture thickens. It should be as thick and sticky as an egg white.
- Replace the eggs with rolled oats or cooked oatmeal. Start with 1/4 cup and add more if the mixture is falling apart. The meatballs will be a bit drier and may have a slightly earthy taste.
How do I keep the meatballs from sticking to my hands?
Coating your hands lightly with olive oil or the oil of your choice will keep your meatballs from sticking to your hands. To roll the meatball perfectly, use a light rolling motion.
Mold the mixture gently by rolling it between your oiled palms, and not your fingers. Aim for a loosely shaped meatball that bonds together but is not over-compressed.
I like to use a cookie scoop to scoop out even sized meatballs on my baking sheet before rolling.
How do you store keto meatballs?
Store your cooked keto turkey meatballs in your refrigerator in an air-tight container for up to 5 days. You can also freeze your leftovers for up to 3 months.
Can you make turkey meatballs ahead of time?
If making your keto meatballs ahead of time, lay your rolled raw meatballs on a baking sheet lined with parchment paper, and freeze completely. Transfer to a large Ziploc bag and keep in your freezer until you’re ready to make them.
Thaw your meatballs and then bake per the recipe’s instructions below. Baking your keto turkey meatballs from frozen will result in dry meatballs.
How to make keto turkey meatballs:
- Preheat your oven to 375F and line a baking sheet with parchment paper.
- Add all of your ingredients to a mixing bowl and combine with your hands.
- Using a cookie scoop, scoop out 12-14 meatballs onto your baking sheet. Coat your hands with a little olive oil and roll meatballs into even-sized balls.
- Bake for 15 minutes, then flip your meatballs and bake for 5 more minutes.
- Store your turkey meatballs per instructions above.
As always, be sure to tag me on Instagram when you make this recipe or any of my other recipes! I love to see your creations!
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Keto Turkey Meatballs
Ingredients
- 1 Lb Ground Turkey
- 4 oz Mushrooms, Drained 1 can
- 1 Egg
- 1 Tablespoon Onion Powder
- 1 Teaspoon Garlic, minced
- 1 Teaspoon Oregano
- 1 Teaspoon Salt
- Ground Pepper to taste
Instructions
- Preheat your oven to 375F and line a baking sheet with parchment paper.
- Add all of your ingredients to a bowl and combine with your hands.
- Using a cookie scoop, scoop out 12-14 meatballs onto your baking sheet. Coat your hands with a little olive oil and roll meatballs into even sized balls.
- Bake for 15 minutes, then flip your meatballs and bake for 5 more minutes.
- Store your cooked meatballs in your refrigerator in an air-tight container for up to 5 days. You can also freeze your leftovers for up to 3 months.
The meatballs were delicious. I was glad to find a recipe without almond flour. I was afraid of wax paper in the oven and used parchment paper instead.
Yay! So glad to hear you enjoyed them! I’m not a fan of baking/cooking with almond flour so you won’t find many recipes like that over here:) Thanks for the comment!