Loaded Paleo Turkey Meatballs

Flavored with Italian seasoning, with a touch of spinach added in, these Paleo Turkey Meatballs make for a great weeknight dinner or meal prep solution! Double or triple the batch and serve some for now and then save some for later. Serve with your favorite homemade or store-bought marinara and spaghetti squash and you've got the perfect lightened-up dinner.

Yields 12
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Difficulty: Easy
Author: [get-the-author]
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  1. Preheat oven to 400ºF and lightly oil a baking sheet.
  2. Add all ingredients to a large bowl and mix together until fully combined. 
  3. Scoop out about 1/4 cup of meat using a scooper or your hands, and roll into meatballs and place on the baking sheet. If the mixture is tricky to work with you can refrigerate it for about 10 minutes and use lightly wet hands to form the meat into balls.
  4. Bake in the preheated oven for 15-18 minutes, or until the turkey registers an internal temperature of 165ºF. If desired, you can broil on high for about 2-3 minutes to give the meatballs a browned exterior.
  5. Serve with your favorite marinara sauce and serve with spaghetti squash, pasta or choice of side.

Recipe Notes

  1. Ground chicken can be substituted for ground turkey.
  2. To freeze meatballs, let fully cool and then transfer to a baking sheet lined with parchment paper. Let freeze for at least 1 hour, and then transfer to a long term storage bag or container. Store for up to 2 months. Defrost in the refrigerator overnight, or warm up in your favorite pasta sauce over low heat.
  3. This recipe was originally published in 2013, and updated with new photographs in 2020.


© 2020 Lexi's Clean Kitchen. All rights reserved.
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