Meatballs are slowly becoming one of my favorite foods to make. As a child I did not like them, but I have learned there are dozens of other ways you can make meatballs besides using beef (which I do not care for). Some combinations I have made over the years include Buffalo Chicken, Mediterranean Eggplant, and Thai Coconut Curry, all of which I will have to create for you!
Today I will be sharing with you my favorite homemade Italian meatball recipe. This recipe is incredible if I do say so myself! The ingredient list is minimal, the prep time is next to nothing, and the result: a flavorful and juicy meatball! Some of my favorite ways to serve them include: over whole wheat pasta, zucchini noodles, or as the meat option on a delicious salad. The recipe also doubles well for parties as either the main meal (such as meatball sliders), or a delicious appetizer served with fancy toothpicks. The options are endless!
Easy Italian Meatballs – Healthy and Whole30®
Notes
Overcooking the meatballs will make them dry. Time and temperature are for a gas oven, therefore some adjusting may be needed for other methods of baking.
Ingredients
- 1 pack of ground turkey meat (usually measures 1.2 lbs)
- 1 tsp parsley
- 2 tsp oregano
- 2 tsp garlic powder
- 2 Tbs almond flour
- 1 Tbs coconut aminos soy sauce if not Whole30®
Instructions
- Preheat oven to 400° F
- Mix all of the ingredients together in a large mixing bowl
- Scoop individual meatballs with a melon baller into each hole of a mini cupcake pan OR onto a foil-lined cookie sheet in evenly spaced rows (4 x 6)
- When all balls have been scooped and no mixture is left, roll each ball with hands to form nice and even meatballs
- Place cupcake pan or cookie sheet in oven on middle rack and bake for 20 minutes
- Serve over pasta, zucchini noodles, or on a sub roll with marinara sauce and any other desired toppings!
PSA: Two kitchen gadgets that are useful in making meatballs which I use every time are shown with links below!
Using a melon baller creates the perfect size meatball in half the time. You still have to roll them in your hand to create a nice ball before baking, but I cannot emphasize how much time you will save. They also come out to be almost exact in size. Gone are the days of scooping 48 meatballs by hand, only to find in the end that they are lumpy and different sizes.
Another trick that I have discovered recently is placing the scooped meatballs into the individual cells of a non-stick mini cupcake pan. It is incredible how the meatballs slip right out of the pan and are perfectly round in size (partly due to the melon baller, but also because they didn’t roll around on the tray in the oven). Below is a picture right before the meatballs were ready to be placed in the oven!
I hope you enjoy the recipe and have a new found love of meatballs like I do!
Enjoy!
♥
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!