Mediterranean Turkey & Vegetable Meatballs


I don’t use ground turkey often to make meatballs as most ground turkey is very lean which makes for dry bland balls.

With a few veggie additions, fresh herbs, and a little almond flour these were tender and juicy flavour bombs! An easy protein you can make an extra batch of for freezing or quick meals through the week.
Super Yum. The veggies I used are what I had on hand or needed to use up from the fridge so you could play with what you have around or substitute to suit your preferences!

Recipe makes 20-24 Balls, 4-6 Meals


1.5 lb local pasture raised ground turkey
1/4 c finely diced red onion
1/2 c finely chopped cilantro (parsley would also be bomb here or fresh sage and rosemary)
If you don’t have any fresh herbs on hand use 1 tbsp dried Italian herbs
3-5 fresh green onion stalks finely sliced
1/2 red or yellow bell pepper diced small
5 + fresh garlic cloves grated or chopped
1 -2 tsp onion powder
1 -2 tsp garlic powder
The stem of one large broccoli head grated or finely chopped (could use grated carrot instead)
4 medium kale leaves finely sliced (could use any leafy green here, chard or spinach)
1 egg
3 tbsp almond flour
OPTIONAL: 1 tbsp olive oil, I recommend this if your ground turkey is extra lean
sea salt and fresh cracked pepper to your liking


Pre chop and grate your onion, veggies, garlic, and herbs
Add everything into a large mixing bowl, stir until combined
Preheat oven to 350-375
Line a baking sheet with parchment paper
Use your hands to continue mixing everything together well in your bowl, then roll your mixture into 20-24 balls depending on the size you like. I prefer to use a cookie or ice cream scoop for each ball to keep them uniform
Spread your meatballs over your lined baking sheet, don’t worry if there isn’t much space between them, they shouldn’t stick together
Bake for 20-30 minutes, until cooked throughout and golden brown on the edges
Serve on their own along roasted vegetables etc, we have roasted carrots & sautéed Greens
If you have pesto on hand it makes a nice dip, as does tzatziki, although these are flavourful and juicy enough without anything