Versatile Whole30 Garlic Meatballs
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Note: This recipe is Whole30, Paleo, Gluten Free, Dairy Free, Soy Free, and Keto friendly!
One of my favorite meal prep items is turkey meatballs. I can easily make a few dozen in less than an hour and keep them on hand in the freezer (which is a life saver during Whole30)! By using a simple recipe, you can easily switch up the sauce so you don’t get bored 👏🏻
The best part about this recipe is how well it works with different types of sauces. When I make my Whole30 Italian meatballs, I usually only serve them up with marinara, pesto, or alfredo sauce, but these garlic meatballs lend themselves well to curry, buffalo, and BBQ as well! Whip up a batch of these, freeze them, and then customize to your heart’s desire!
2.5 pounds ground turkey
1/4 cup almond or coconut flour
1 Tbsp coconut oil
2 Tsp onion powder
2 Tsp garlic powder
1 Tsp kosher or sea salt
1/2 tsp red pepper flakes
Generous shake of freshly ground black pepper
Your choice of sauce: marinara, pesto, alfredo, curry, and buffalo all work well!
Preheat oven to 350 degrees and line 2 roasting pans with foil.
Combine all ingredients (except sauce) in a large mixing bowl by hand. I find this gets the greatest incorporation of the flour and eggs into the meat.
Using an ice cream scoop or tablespoon, portion meat into your hand and gently roll into a ball. Place on baking sheet and repeat until all meatballs are made.
Bake in preheated oven for 25 minutes.
Once meatballs are done, allow to cool completely before transferring to a freezer safe bag or container.
When you’re ready to eat, portion meatballs into a microwave safe bowl and defrost/reheat.
Top with your sauce of choice and warm through. Enjoy!
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