Paleo Italian Turkey Meatballs

This recipe is:


I can’t tell you how many times I’ve made this recipe over the past year. I love these meatballs because they are healthy, packed full of protein and make a ton of leftovers. The nutritional yeast gives them a cheesy flavor, while the basil and oregano bring out the Italian flavors. I love eating these babies with zoodles, some healthy marinara, and freshly chopped basil, and they only take a few minutes to whip together! P.S. Thanks to Balance with B for providing me with the inspo for this recipe (I tweaked a bit, but it is very similar!)



  • 1 lb of ground turkey (I buy the Step 2 from Whole Foods)
  • 1 egg
  • 1/2 cup Simple Mills Sea Salt Crackers
  • 1/2 cup nutritional yeast
  • 1 tbsp oregano
  • 2 tsps fennel seed
  • A few generous shakes of garlic powder
  • 6 finely chopped basil leaves
  • 2 tsp parsley
  • 2 tsp red chili flakes 
  • 1 tbsp Sriracha  
  • A drizzle of olive oil
  • A few dashes of salt and pepper


  • Preheat over to 400 degrees
  • Put simple mills crackers in a plastic baggy and use something solid to mash into small pieces, or you can use a food processor. 
  • Combine all ingredients in a bowl and mix until well combined. 
  • Use a cookie scoop to place balls on a sprayed parchment paper on a cookie sheet. Makes about 20 meatballs if using cookie scoop. You can use your hands too, but I prefer cookie scoop.
  • Bake for 20 minutes or until middle of meatball reaches 165 degrees. 
  • Enjoy! 

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