Turkey Meatballs

gluten-free, grain-free, soy-free, dairy-free**  |  contains meat


This recipe is my own invention.  It combines ground turkey and poultry sausage for a more savory meatball.   Use caution when tasting the meatballs after they come out of the oven: they are so delicious you might eat them all before dinner!



  • 2 eggs
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/8 tsp. red pepper flakes
  • 1 1/2 TBSP. coconut flour
  • 2 TBSP. grated Parmesan cheese** OR 1/2 tsp. kosher salt
  • 3 cloves of garlic
  • 1 pound 93/7 ground turkey
  • 1 package hot Italian poultry sausage (usually about 1 1/2 pounds)


  • Preheat oven to 425 degrees Fahrenheit
  • Crack eggs into a large mixing bowl
  • Add herbs (basil, oregano, red pepper), coconut flour, and cheese OR salt
  • Use a fine microplane grater or the fine side of a box grater to grate the garlic cloves, add to egg mixture
  • Gently stir the egg mixture until evenly combined
  • Use your fingers to add the turkey and sausage to the bowl with the egg mixture.  Break up the raw meat as you add it
  • Use your fingers to mix the meat into the eggs.  It’ll be messy; get everything thorougly combined.  But, don’t overmix!
  • Place rounded scoops—about 2 TBSP—on a cookie sheet about 1 inch apart
  • Bake for 10 minutes, or until the internal temperature reaches 165 degrees
  • Remove from cookie sheet promptly, so they don’t stick
  • Serve with Simple Tomato Sauce


**choose salt option instead of Parmesan cheese to make dairy-free


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