This Whole30 and Paleo complainant turkey meatballs are everything you could ever want out of a ball of meat. Juicy, tender, super tasty and the perfect other crunch is achieved all using one bowl, no breadcrumbs and no frying or oil.
I love making a batch of these as I’m going through my morning routine: drinking warm water, listening to music, brewing coffee, lighting incense, unloading the dishes, etc. They’re super quick to whip up and require little effort to cook. I keep them in a container or portion them out so I have a few solid meals from one batch.
I love popping these in the fridge and grabbing some before I leave the house to hold me over. The ground cumin, especially, stands out as a bright and refreshing taste to the ordinary meatball.
Let’s get cookin!
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Ingredients:
Directions:
Preheat the oven to 350° and line a cookie sheet with a layer of tinfoil, then a sheet of parchment on top.
Combine all ingredients in a medium bowl and mix well until combined.
Using a cold, wet ice cream scooper or your hands, form the mixture into balls and lay evenly on the cookie sheet. Be sure that they are roughly the same diameter for even cooking.
Once completed, place in the middle shelf of your oven for about 8-10 minutes, or until it looks like the meat is cooked 30% through.
Remove from oven, flip/turn the meatballs and place back in the oven another 8-10 minutes.
Remove from oven and set the temperature to low broil (about 500°).
Remove parchment paper from cookie sheet and rearrange meatballs on the tin foil. Place directly under the broiler and cook 2-3 minutes, or until slightly browned. Be sure to watch this step not to burn them!
Remove from oven and serve with your favorite sauce, over a salad or pop them for a quick protein bite on the go!
xoxo,
- Brooke
Ingredients
Directions
Preheat the oven to 350° and line a cookie sheet with a layer of tinfoil, then a sheet of parchment on top.
Combine all ingredients in a medium bowl and mix well until combined.
Using a cold, wet ice cream scooper or your hands, form the mixture into balls and lay evenly on the cookie sheet. Be sure that they are roughly the same diameter for even cooking.
Once completed, place in the middle shelf of your oven for about 8-10 minutes, or until it looks like the meat is cooked 30% through.
Remove from oven, flip/turn the meatballs and place back in the oven another 8-10 minutes.
Remove from oven and set the temperature to low broil (about 500°).
Remove parchment paper from cookie sheet and rearrange meatballs on the tin foil. Place directly under the broiler and cook 2-3 minutes, or until slightly browned. Be sure to watch this step not to burn them!
Remove from oven and serve with your favorite sauce, over a salad or pop them for a quick protein bite on the go!
