Easy Turkey Meatballs without Breadcrumbs: Two Delicious Recipes!

Healthy Turkey Meatballs are a great option if you’re looking for something a little lighter to add some variation to your Italian dishes. You may not think that such a versatile recipe that adheres to so many diets could yield such moist and tender results, but after tasting these ground turkey meatballs, your grandmother won’t even ask, “Where’s the beef?”

Being an Italian and a “foodie,” I am well aware that there are some rules that, well, “cannot” be broken. However, as an adult woman with debts to pay, a home to manage, and an age where I must periodically worry about things like “cholesterol,” well, a girl has to do what a girl has to do.

And sometimes, what a girl’s gotta do it cut the carbs. And the dairy. You won’t be surprised that a base of beef and pork can create incredibly tender, flavorful meatballs when it comes to making authentic Italian meatballs that just so happen to be dairy-free, gluten-free, and ketogenic (and Whole30, and paleo too!).

But turkey (and ground chicken, too) can be tricky. Let’s set ourselves up for success here since dry meatballs are frequently an unwanted consequence and are definitely punished in some homes with a whack from a wooden spoon.

The flavor of ground turkey is very forgiving, but you must be mindful of its texture. Thankfully, as someone who has to have menu variety for a variety of reasons (budget, boredom, boys, etc. ) I have been training for the ground turkey olympics for years.

Perfecting the perfect filler-free turkey burger taught me that added moisture is key. And I’ve discovered that a little seasoning goes a long way, but when working with leaner meats, big pops of herbs can make up a lot in the flavor department. I’ve made this ground turkey hash about eleventy billion times during my various Whole30 rounds. (And FYI, these tricks work for healthy ground chicken meatballs too!).

In the end, meatballs and sauce are a traditional combination, and when prepared correctly using the correct ingredients and methods, no one can taste the healthy ground turkey meatballs’ grease or grains.

Use a Food Processor for Best Results

Since this recipe doesn’t call for a flour or bread crumbs substitute, the meat will be very wet. Thoroughly incorporating the seasoning into super moist ground turkey without overworking the meat is a challenge by hand. The pulse function on a food processor gets the job done perfectly without compacting the meat too much. Just be sure to pulse, not blend.

How to Make Healthy Turkey Meatballs

Healthy ground turkey meatballs are moist, tender, and incredibly flavorful. They’re seared to add an extra layer of depth, then baked and smothered with an easy marinara sauce. This ground turkey recipe is broadly compliant (i. e. no gluten, nuts, added sugar, or lactose) and we guarantee the entire family will love ’em!.

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• If making marinara from scratch, start it first. To begin the sauce, sauté the garlic and onions in butter or ghee. After softened, cook for a few minutes with some tomato paste to eliminate the canned flavor.
• Sprinkle some salt and pepper on top, add the fire-roasted canned tomatoes, and then drizzle some more ghee or butter on top. Cover and simmer for about 30 minutes.
• Add the fresh basil and quickly puree after the tomatoes have broken down and the flavors have developed.
• While the sauce simmers, make the meatballs. In a food processor, combine the garlic, onions, parsley, fresh basil, and dried herbs and seasonings. Pulse it a few times to finely chop the mixture.
• Add the egg yolk and the broken-up ground turkey to the food processor; pulse the mixture until it’s barely combined.
• Apply some oil to your hands to help them from sticking and to enhance the flavor a bit. Then, take two tablespoon portions of the mixture and shape them into meatballs.
• Heat an ovenproof skillet over medium high heat. The meatballs should be seared on all sides in batches using butter or ghee.
• Place all of the meatballs back into the skillet, then place it in an oven set to 350°F. Bake for 15 minutes, or until an instant-read thermometer registers 165°F inside the meatballs.
• Once cooked, immediately serve the meatballs with a little more fresh parsley on top and toss them in the marinara sauce.

• Sear, then bake these turkey meatballs for best results. They keep their round shape when the outside is seared; add extra fat and flavor with butter or ghee!
• The best way to sear meatballs is to hold the skillet handle with your left hand (use an oven mitt!), shake the pan gently, and then turn the meatballs over using the tongs. By keeping the meatballs moving and maintaining their round shape as they brown on all sides, the “jiggle and shake” technique
• You are welcome to use your preferred jarred marinara sauce (compliant as needed). We’ve tried and enjoyed the jarred sauces from Thrive Market and Primal Kitchen.
• Pick an ovenproof skillet, such as cast iron, that is simple to transfer from the stovetop to the oven.
• For this meatball recipe, a two-tablespoon cookie scoop is the ideal portion size. Additionally, utilizing a portioned scooper will assist in maintaining a consistent meatball size!
• When forming the meatballs, make sure to lightly oil your hands with olive oil because the mixture is sticky. The extra drizzle of oil will also enhance their flavor.
• Try simmering turkey meatballs in marinara sauce rather than baking them—this is the real Italian way, and it turns out delicious! Sear the meatballs, then transfer them to the sauce. Once the internal temperature reaches 165°F, simmer the mixture covered for at least 20 minutes and up to an hour on low heat.

Fresh Herbs: One teaspoon of dried parsley or basil can be used in place of one teaspoon of fresh when necessary. However, you’ll need to substitute the bulk of the dried herbs if you use them! We like to substitute baby spinach for fresh herbs; add a few handfuls with the onion and garlic.

Cooking Fat: You can use avocado or olive oil instead of butter or ghee when sautéing the meatballs in this recipe.

Cheese: If you enjoy dairy, you can add up to half a cup of grated parmesan cheese to the meatball mixture. This is a great way to add a little extra fat into keto turkey meatballs. They taste great when accompanied by a generous portion of homemade ricotta cheese (make your own if you’re feeling adventurous; it only takes 30 minutes).

Sauce: feel free to skip the marinara sauce! These meatballs are delicious as-is straight from the oven. My kids like them “naked” and will dip them in ketchup. I like them with fruit or a smoothie in the mornings for breakfast.

Keto Turkey Meatballs Recipe – Baked Turkey Meatballs Without Bread Crumbs – Healthy Low Carb Yum!