These paleo turkey meatballs are moist, tender, and full of flavor. They’re the perfect addition to a dish of zoodles and marinara or your favorite vegetable soup.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
These lovely meatballs are made with ground turkey and seasoned with just a few basic ingredients. They don’t take long at all to make and have many uses.
You could also serve them as an appetizer for your next party or potluck.
Cooked meatballs freeze well and can be saved for a quick meal later on.
To Make these Turkey Meatballs, you will need:
- ground turkey
- Italian seasoning
- ghee or avocado oil
I typically publish new recipes every week. Want to get them in your inbox? SUBSCRIBE!
When it comes to mixing up your meatballs, I start by breaking up the meat as much as possible. That way there is less mixing that will need to take place. Over-mixing meatballs, or any meat mixture for that matter, leads to tough and dry meatballs.
I formed my meatballs by using a 1 tablespoon scoop. You can also do it by hand if you do not have a scoop. I do recommend using one if you have one, as it makes for a more uniform size of meatball.
The meatballs are cooked in a skillet with some ghee, butter, or your preferred oil – over medium heat until they are cooked through. Turn them a couple times during the process, so they are golden on as many sides as possible.
How to Freeze Meatballs
Cool your cooked meatballs until they are room temperature. Place them on a baking sheet that is lined with parchment paper or wax paper. Make sure that the meatballs aren’t touching. Place the pan of meatballs in the freezer on a flat surface. Freeze until hard.
Once they are frozen, transfer them to a freezer bag or freezer container and store them in your freezer until you are ready to use them.
How Long Can You Freeze Meatballs?
Frozen meatballs can last up to 3 months in your freezer, as long as they are in an airtight container.
How to Reheat Frozen Meatballs
I love putting frozen meatballs in a slow cooker with some of my favorite marinara (or your favorite sauce) and setting the slow cooker on high for a couple of hours.
You can also put the meatballs in a large skillet with sauce, and allow them to simmer, covered, on low heat until they are thawed and heated through. This method will take about 15-20 minutes.
Of course, you can always drop them into your favorite soup, and they will be ready in just a few minutes as well.
Have you tried this recipe? Please rate this recipe below in the recipe card! If you make any recipe from Wholesome Skillet, I would love for you to share it on Instagram – use the tag @WholesomeSkillet so that I see it & Don’t forget to save it on Pinterest!
- 1 lb ground turkey
- 1/4 c minced red onion
- 1 clove garlic, grated or finely minced
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1 egg, whisked
- 1/4 tsp freshly ground black pepper
- ghee, butter or other preferred cooking oil
- Break up the ground turkey a little in your mixing bowl.
- Add in the remaining ingredients (except the oil).
- Gently mix with your hands until the ingredients are just combined.
- Form the mixture into meatballs that are about inch in diameter.
- Heat the ghee in a large skillet over medium heat.
- Cook the meatballs for 10-15 minutes or until they are cooked through. Turn them several times as they cook, so that they are golden on as many sides as possible.
- Use the meatballs as you wish.
Amount Per Serving: Calories: 240Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 86mgSodium: 259mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 19g
This recipe was shared in Meal Plan Monday.