Loaded Veggie Turkey Meatballs (gluten free, paleo, whole30)

turkey (preferably thigh meat)

broccoli florets

kale, finely chopped (or any other green)

carrots, finely chopped

tbsp fresh cilantro, finely chopped (or basil, parsley,

egg, beaten

tbsp butter or ghee, melted

coconut flour

salt

garlic powder (like this)

pepper,

Preheat oven to 400′ F. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.

Combine all meatball ingredients in a large bowl until well incorporated.

Roll into about 28-30 small meatballs ( I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet.

Bake for 15-18 minutes, until baked through and slightly golden.

These were so good! I made these last week and I doubled the batch and freezed them for when I came back from vacation and I just defrosted them and had them for lunch and dinner this past week and they were delicious! I used spinach instead of kale and I added in some garlic and onion and they tasted great! I ate them for breakfast with pancakes and I’ve had them for lunch and dinner in a tortilla wrap with salad and avocado and they were so delicious. I highly recommend this recipe. I will definitely be making these again and they can totally be used for so many different things since they are so yummy. I could totally see myself making them into burger patties for burgers or even just to eat for breakfast with eggs and it’s so great that you can freeze them and just pull them out when needed. I just put them in the fridge to thaw and would just microwave them when I wanted to eat them and they turned out perfect. Thank you so much for the recipe.

I’m obsessed with these! They are perfect to keep in the freezer to heat up for a quick lunch for my 11month old and she just devours them. My husband and I enjoy them as well especially with paleo cauliflower Alfredo sauce and noodles. Such a great recipe! Thank you!!

Made these tonight &amp; they are absolutely delicious, I freezed half of them, they will make excellent meal prep dinner.  I subbed the flour for bread crumbs and used spinach instead of kale, and added sauteed onion, I also used 1/2 tsp of salt instead of 1 tsp (personal preference).  I'm excited to turn these into chicken burgers next time.

No eggs for us (allergy) and it worked well. I served it over rice with a tzatziki sauce (yogurt, lemon juice, salt, and cucumber). Happy family! (None left for freezing!!!) :-)

These meatballs were so delicious! We loved all the veggies, I used spinach instead of kale, 3 tbsp panko bread crumbs, and 1/2 tsp of salt. I used an 85/15 ground turkey. Can't wait to make these again and I love all your serving suggestions!

These were soooo good.  Made enough to have for lunches.  I followed the recipe exactly.  I'll definitely make these again and won't change a thing!

OMG!!! I thought first time I made these and loved them it was a fluke but just made them again tonight and loved them more than I remembered! I also used spinach instead of kale and used ghee because thats what I had. Steaming the broccoli and using a chopper makes it so perfect and they are so easy!! I planned to make zoodles but got distracted and we just ate them right out of the oven with our salads. Thanks so much!!

I don’t usually leave comments on recipes, but this one definitely deserves some praise! I made a double batch of these (half for dinner, half to freeze for another day) and they are insanely delicious!! It was so easy to get all the veggie goodness loaded into them and all three of my kids devoured them (6yrs, 3yrs, 8mos). This will be my new go-to meatball recipe. Thank you so much for such a nutritiously satisfying recipe!

These are super easy to make and they are delicious. Makes meal prepping a breeze. I will definitely be making these again. I ate these with cauliflower rice and sprinkled some red pepper flakes

This is one of the only ways I can get my toddler to eat veggies.  He LOVES these- thanks for coming up with something so delicious and healthy!

These were amazing.  Will definitely make them again!

Love this recipe! I made these with kale, broccoli and parsley. I used rolled oats instead of flour and added some liquid smoke. Very tasty. This is so handy for meal prep. I will definitely use this recipe many more times. Thanks for this nutrient packed idea!

Amazing! I  substituted  Spinach. Added Zucchini and mushrooms.  Loved the tip on baking on a cooling rack, Thank you! Will absolutely be making these again.

These are my favorite go to meal for a weeknight! My kids love them just as much as I do. They’re even better the next day in my opinion. I have shared this recipe with co-workers and many friends because it is that good! Thank you!!

I love this recipe! It has been on a weekly rotation for my family and bonus that my toddler gobbles them up! :) I usually make it with tomato sauce and chickpea pasta for a healthy, satisfying meal! I’m allergic to carrots so I just double the amount of broccoli and use spinach instead of kale but they are awesome! Thank you!!

loaded veggie turkey meatballs (gluten free, paleo, whole30)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 28

Cost: $1.13 /serving

Author : Katja from Savory Lotus

Ingredients

Instructions

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