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Whole30 Turkey Meatballs

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 24 1x
  • Category: Entree
  • Method: Varied
  • Cuisine: Italian
  • Diet: Gluten Free


dairy, nut and egg free paleo, keto meatballs



  • 2 pounds ground dark meat turkey
  • 2 teaspoons fine salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoons Italian Herb blend
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons grain free flour (use only 1 tablespoon if using coconut flour)
  • 2 tablespoons avocado oil

For Meatballs and Noodes

  • 2 cups zoodles (see instructions above)
  • 1/4 cup Pistou (see recipe above)


  1. Pre-heat the oven to 400F.
  2. In a large bowl combine all of the ingredients except the avocado oil.
  3. Mix well.
  4. Shape 24 one inch balls and place on a lined sheet pan.
  5. Drizzle with avocado oil.
  6. Bake for 20 minutes or until firm and browned.
  7. Remove from the oven. Save 12 meatballs for later use (leftover recipe coming soon).
  8. Lightly saute the zoodles in a skillet to warm with the Pistou.
  9. Serve the warm, sauced zoodles with 3-4 meatballs a plate.
  10. enjoy!

Recipe Notes:

  • Store leftover meatballs in tupperware, in the fridge for up to 5 days. Saute to heat.
  • Pistou Turkey and Noodle Leftover Frittata Recipe coming soon, the perfect recipe to makeover this meal’s leftovers!


  • Serving Size: 5 meatballs
  • Calories: 309
  • Fat: 25g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 32g

Keywords: Whole30 spaghetti and meatballs