Description
Juicy baked turkey meatballs served with a creamy, spicy garlic aioli – perfect for a low‑carb, gluten‑free appetizer or main dish.
Ingredients
- 1 lb ground turkey
- ¼ cup almond flour
- 1 egg
- 3 cloves garlic, minced
- 1 Tbsp basil (fresh or dried)
- 1 Tbsp parsley (fresh or dried)
- ½ Tbsp oregano or Italian seasoning
- ½ Tbsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil (or cooking spray)
- ½ cup mayonnaise (use dairy‑free for paleo)
- 1 Tbsp fresh lemon juice
- 1 Tbsp hot sauce
- 3 cloves garlic, minced (for aioli)
- 1 Tbsp green onion, finely chopped (garnish)
Instructions
- Preheat oven to 400 °F.
- In a large bowl, combine ground turkey, almond flour, egg, 3 cloves garlic, basil, parsley, oregano, garlic powder, salt, and pepper.
- Mix by hand until well blended.
- Form into 1–2″ meatballs (about 14), place on a parchment‑lined baking sheet, and brush or spray with olive oil.
- Bake 20–25 minutes, then broil 2–4 minutes to crisp (optional), ensuring internal temp reaches 165 °F.
- Meanwhile, whisk together mayonnaise, lemon juice, hot sauce, and 3 cloves garlic to make aioli.
- Serve meatballs hot with spicy aioli for dipping, garnished with chopped green onion.
Notes
- Almond flour keeps this recipe gluten‑free and low‑carb.
- Use dairy‑free mayo to keep it paleo.
- Broil briefly for a crispy exterior.
- Can add ¼ cup finely chopped onion or parmesan to the meatball mixture.
- Internal temp must reach 165 °F for safety.