baked turkey meatballs

turkey meatballs

Baked turkey meatballs are the perfect meal when you’ve had a long day at work and you need to get a healthy dish on the table fast! Instead of frying individual meatballs on the stove you can bake an entire sheet in the oven all at once; saving you time and calories without sacrificing flavor.

baked turkey meatballs

Using dried herbs in the meatballs means you can have the ingredients on hand and almond meal replaces the bread in traditional recipes. In our home, we serve the meatballs alongside roasted vegetables or zucchini noodles for a high protein, vegetable dense meal. I hope you enjoy this dish as much as we do, let’s get cookin’!



baked turkey meatballs

baked turkey meatballs

Simple baked turkey meatballs with a spicy garlic sauce – the perfect, healthy weeknight meal!

  • Author: Sep Campos
  • Yield: 21 meatballs



  • Olive oil cooking spray
  • 1 Tbsp olive oil
  • 1/2 medium onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 Tbsp tomato paste
  • 2 lbs ground turkey
  • ¼ cup grated parmesan
  • 1 ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ½ cup almond meal
  • 2 eggs (beaten)
  • Makes about 21 palm size meatballs

Garlic sauce:

  • 1 Tbsp olive oil
  • 6 cloves garlic (thinly sliced)
  • ¼ tsp red chili flakes
  • 1 Tbsp tomato paste
  • 2, 28-ounce cans crushed tomatoes
  • Salt and pepper
  • ½ cup fresh basil (thinly sliced)


  1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray the foil with olive oil spray.
  2. Heat the olive oil in a medium sauté pan. Add the onions and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent. Add the garlic and cook until fragrant, about 2 minutes. Remove from the heat, add the tomato paste and allow the mixture to cool slightly.
  3. In a large bowl mix together the ground turkey, cooled onion mixture, grated parmesan, salt, black pepper, basil, oregano, almond meal and eggs. With clean hands, thoroughly combine all of the meatball ingredients.
  4. Roll mixture into palm size balls (dip your hands in water if the mixture is too sticky) and place on the greased aluminum foil, about an inch apart. Bake the meatballs for 20 minutes, rotating the pan halfway during the baking process. After the meatballs are fully cooked (165 degrees internal temperature) place each sheet of meat balls under the broiler for 1-2 minutes to develop a brown crust. Remove the meatballs from the oven and set aside.
  5. While the meatballs bake, make the sauce. Add the olive oil and garlic to a cold  shallow dutch oven or a large saute pan and slowly heat over medium-low heat until the garlic starts to brown slightly, about 6-8 minutes. When the garlic is beginning to soften and is very fragrant add the red chili flakes and continue to cook for 1-2 minutes. Add the tomato paste and stir until the paste is well distributed and is starting to darken, 2-3 minutes. Add the tomatoes and ½ cup water, raise the heat to high and allow the sauce to come to a bubble. Once the sauce is bubbling, lower the heat to medium low and allow the sauce to simmer for 30 minutes, uncovered, stirring occasionally with a wooden spoon. Add salt and pepper to taste and cook for an additional 5 minutes. Add the basil and cooked meatballs to the sauce and allow the meatballs to heat up. Serve over zucchini noodles or your favorite pasta!


  • Serving Size: 1 meatball
  • Calories: 127
  • Sugar: 0.3g
  • Sodium: 245mg
  • Fat: 8.2g
  • Saturated Fat: 1.6g
  • Trans Fat: 0g
  • Carbohydrates: 1.5g
  • Fiber: 0.4g
  • Protein: 13.8g
  • Cholesterol: 62mg
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