These turkey meatballs are made with fresh local ground turkey, aromatics and seasonings. They are gluten- and grain-free. Instead of flour, I use almond flour. The meatballs are baked in the oven. They are moist, delicious, and quick and easy to make. They take under 45 minutes to make. Great weeknight meal, especially during fall and winter. This is healthy recipe but a crowd pleaser one too. Your children will enjoy these, especially served with a comforting side dish such as mashed potatoes. This recipe makes great leftovers and if you like, you can freeze the meatballs too.
How to Make an Easy Gravy?
Homemade gravy doesn’t have to be tricky. You can make a quick, easy one by melting butter in a pan and then adding a starch. Then you add seasonings and slowly incorporate chicken broth. Normally you would use the fats from the pan or pot but because those meatballs are baked, you can simply make a quick on separately in a pan.
What to Serve the Turkey Meatballs With?
They can be served with mashed potatoes, or mashed cauliflower if you want a starch-free version and load up on veggies, or you can serve them with pasta. If you want a veggie side dish, I would go with something colourful such as roasted carrots, pan-seared broccolini, or creamed or sautéed garlic spinach.
What about the Butter?
Butter is a natural fat. It’s a healthy one, especially when using a good quality organic/grass-fed butter. It’s all about quality and quantity. Fats are extremely important and shouldn’t be compromised. Fats do not make you fat. They can actually help you stay in a healthy weight by providing satiety and satisfaction, and preventing for snacking later on. Fats also help absorb fat-soluble vitamins in meals.
Meatballs are paleo, and gluten- and grain-free.
If you like those turkey meatballs, you will surely enjoy these too:
Healthy Turkey Meatballs
- 2 tbsp grass-fed butter or ghee or olive oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 stalk celery finely diced
- 2 tsp dried thyme
- 1/2 tsp allspice
- 1 pastured egg
- 1 lb local ground turkey
- 1/4 cup almond flour
- 1/2 tsp unrefined salt
- 1/4 tsp ground black pepper
- 1 tbsp grass-fed butter
- 1 tbsp organic corn starch, or tapioca or arrowroot
- pinch dried thyme
- unrefined salt to taste
- ground black pepper to taste
- 1 cup chicken broth
- minced parsley optional
- Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside.
- In a large skillet, heat butter over medium heat.
- Add onions, garlic and celery, as well as thyme and allspice, and cook until softened, stirring often, about 5 minutes. Turn off heat, set aside.
- In a mixing bowl, whisk egg. Add turkey, almond flour, salt and pepper, and stir to combine.
- Add cooked vegetables to the turkey mixture and mix again.
- Take about a tablespoon of the mixture and form small meatballs with your washed hands. Place on cookie sheet.
- Bake for 30 minutes.
- When meatballs are almost done cooking, prepare gravy.
- Heat butter over medium heat in a small saucepan.
- Add starch and whisk to combine.
- Add seasonings and whisk again.
- Slowly incorporate the chicken broth while whisking constantly.
- Bring to a light boil, turn off heat and spoon sauce over meatballs (and mashed potatoes or mashed cauliflower).
- Garnish with parsley if you like.