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–+ servings
This is my favorite recipe for classic turkey meatballs— perfectly spiced and hardly any work!

Skillet Turkey Meatballs

This is my favorite recipe for classic turkey meatballs— perfectly spiced and hardly any work!
Print Recipe
Course Dinner
Servings 19 meatballs

Ingredients
  

  • 1 large egg
  • 2 pounds 97-98% lean ground turkey
  • 2 Tablespoons unsweetened almond milk
  • ⅓ cup almond flour
  • 3 Tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 teaspoons dried oregano
  • 2 and ½ teaspoons dried basil
  • 2 and ½ teaspoons dried parsley
  • 2 teaspoons salt, divided
  • 1 teaspoon fresh ground black pepper
  • two 28-ounce cans crushed tomatoes
  • 3 garlic cloves, sliced
  • ½ cup fresh basil leaves

Instructions
 

  • Grab a large baking sheet. For easy clean up, line the baking sheet with foil. Set aside.
  • Beat the egg in a large mixing bowl. Add the ground turkey, milk, almond flour, 1 Tablespoon olive oil, garlic, oregano, basil, parsley, 1 teaspoon salt, and pepper. Mix everything together so the ingredients are combined (the best kitchen tool for this is your hands!) — be careful not to overmix. Roll into desired size balls — mine were a little larger than a golfball. Place all the rolled meatballs onto the baking sheet.
  • Coat a large non-stick skillet with the remaining olive oil — 1 Tablespoon per batch of meatballs, and bring to medium-high heat. Lightly brown the meatballs for about 1 minute on each side. Place the browned meatballs back onto the baking sheet.
  • Reduce the heat to medium-low and add the crushed tomatoes, garlic, remaining salt, and fresh basil into the skillet. Let simmer for 5 minutes. Add the meatballs into the sauce and cover with a lid. Cook for 20 minutes or until the internal temperature of the meatballs reach 165°F.
  • Serve with pasta, as meatball subs, plain, etc. Store leftovers covered in the refrigerator for up to 1 week.

Notes

1Make sure to use almond flour, not almond meal.
2Make ahead and/or freezing tip: Prepare the meatballs through step 3 and refrigerate for up to 1 day or freeze for up to 2 months in a sealed bag. Allow to thaw over night and continue at step 4. OR fully prepare and freeze cooked meatballs in sauce for up to 2 months. Defrost before reheating.
Tried this recipe?Let us know how it was!