Orange Whole30 Turkey Paleo Meatballs

These Orange Whole30 Turkey Paleo Meatballs are bursting with flavor! Quick, healthy, and perfect for meal prep or dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

1 pound ground turkey (97% lean) Lean and full of protein, perfect for making tender meatballs.
1 large egg Acts as a binder for the meatballs, helping them hold their shape.
1/4 cup green onion, diced Adds a fresh, mild onion flavor.
1/2 teaspoon sea salt Enhances the flavors of the meatballs.
2 tablespoons coconut flour Gluten-free alternative for binding and texture.
1 tablespoon avocado oil Great for cooking and adds healthy fats.
1 tablespoon fresh ginger, minced Brings a warm, spicy flavor that complements the orange.
2 teaspoons fresh garlic, minced Adds aromatic depth to the meatballs.
1 1/2 cups orange juice, freshly squeezed The star ingredient that gives these meatballs their signature flavor.
1 large orange, zest Intensifies the orange flavor and adds freshness.
2 tablespoons coconut aminos A soy sauce alternative that keeps the dish Whole30 compliant.
2 teaspoons rice vinegar Adds a touch of acidity to balance the sweetness of the orange.
pinch crushed red pepper flakes Provides a gentle heat to the dish.
Salt and pepper To taste.
2 teaspoons tapioca starch Helps to achieve a nice texture.
orange segments From the orange you zested, for garnish and added flavor.
sesame seeds For garnish and a slight crunch.
cauliflower rice or cooked rice To serve as a base for the meatballs.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will help the meatballs cook evenly and prevent sticking.
In a large mixing bowl, combine the ground turkey, egg, diced green onion, sea salt, coconut flour, avocado oil, minced ginger, minced garlic, 1 cup of the freshly squeezed orange juice, orange zest, coconut aminos, rice vinegar, crushed red pepper flakes, salt, pepper, and tapioca starch. Mix well until all ingredients are combined.
Using your hands, scoop out a portion of the mixture and roll it into a ball, about 1 to 1.5 inches in diameter. Place the meatballs on the prepared baking sheet, ensuring they're evenly spaced.
Bake the meatballs in the preheated oven for 25-30 minutes, or until they reach an internal temperature of 165°F (74°C) and are golden brown on the outside.
While the meatballs are baking, prepare the orange sauce. In a small saucepan, combine the remaining 1/2 cup of orange juice, coconut aminos, rice vinegar, and a pinch of crushed red pepper flakes. Bring to a gentle simmer over medium heat and let it reduce for about 5-7 minutes, or until slightly thickened.
Once the meatballs are cooked, remove them from the oven and drizzle the orange sauce over them. Toss gently to coat.
Serve the meatballs over cauliflower rice or your choice of cooked rice. Garnish with orange segments, additional diced green onions, and a sprinkle of sesame seeds for a delightful crunch.