I finally came up with a poultry based meatball that isn’t dry! Yay! I’ve been testing recipes for a while now so I may be abnormally excited about this.

However, juicy meatballs are something to be celebrated, am I right? These Paleo Chicken & Turkey Basil Meatballs are tender and juicy meatballs with hints of tomato, basil, and cayenne pepper flavors. They are delish and also happen to be Whole30, Gluten-free, Grain-free.

Paleo Chicken & Turkey Basil Meatballs {Whole30}| Perchance to Cook, www.perchancetocook.com

So as you could probably tell, I’ve been on a quest to figure out how to make tender and juicy meatballs that are both 1) Paleo and 2) made of poultry.

Normally I’ve found that these types of meatballs tend to turn out quite dry.

The reason for this is because ALL of the fat melts out of them while cooking. Recipe after recipe, attempt after attempt… this kept happening to all my chicken or turkey Paleo meatballs.

It’s not necessarily a bad thing. The flavor can still be really good and having the fat melt out means you aren’t eating it, BUT sometimes you just want a juicy meatball that is NOT dry at all.

Paleo Chicken & Turkey Basil Meatballs {Whole30}| Perchance to Cook, www.perchancetocook.com

Also, I just wanted to figure out how to make them differently so that I could choose when this would or wouldn’t happen.

Side note: I do quite like dry meatballs and dry chicken breast… but my husband doesn’t, so I’ve been trying to create a husband approved meatball recipe. ๐Ÿ™‚ And I figured other people probably share his taste in meatballs as well.

So I did some research and testing.

Paleo Chicken & Turkey Basil Meatballs {Whole30}| Perchance to Cook, www.perchancetocook.com

Basically the reason a lot of people put bread crumbs and parmesan into meatballs is that it absorbs the fat and thus results in a really tender juicy meatball.

This was an AHA moment for me! haha I probably should have known this, but I didn’t. However, since neither of those ingredients are Paleo, this is why my meatballs tend to be a bit on the dry side.

I’ve always added almond flour to my meatballs, and that alone didn’t do the trick, so I decided to add some tapioca flour. AND it worked like a charm!

YAY!

Paleo Chicken & Turkey Basil Meatballs {Whole30}| Perchance to Cook, www.perchancetocook.com

I added 1 Tbs of tapioca flour to the recipe and found that this worked great.

You could even probably add more, since some fat still melted off the meatballs, but I really liked how this Paleo Chicken & Turkey Basil Meatballs recipe turned out.

My husband kept saying how “BOMB” these were and how he was surprised that a meatball made of turkey/ chicken wasn’t dry.

Wohooo!

Paleo Chicken & Turkey Basil Meatballs {Whole30}| Perchance to Cook, www.perchancetocook.com

I really loved them too, especially how versatile they are.

I added tomato paste, cayenne pepper, and LOTS of basil to this recipe to add a nice flavor to them and thus they taste great on their own, in tomato sauce, in a salad…etc etc.

Let me know if you end up making any tweaks and how these turned out for you! ๐Ÿ™‚

Happy Monday!

Paleo Chicken & Turkey Basil Meatballs {Whole30}| Perchance to Cook, www.perchancetocook.com

Paleo Chicken & Turkey Basil Meatballs {Whole30}| Perchance to Cook, www.perchancetocook.com
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Paleo Chicken & Turkey Basil Meatballs {Whole30}

Servings: 25 meatballs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Tender and juicy meatballs made of ground chicken and turkey that have hints of tomato, basil, and cayenne pepper flavors.

Ingredients

  • 1 pound 93% lean ground turkey
  • 1 pound ground chicken
  • 2 eggs
  • 4 Tbs almond flour
  • 1 Tbs tapioca flour
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs dried basil
  • 1 Tbs tomato paste
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper

Instructions

  • Preheat oven to 400 degrees F. Cover a cookie sheet with parchment paper.
  • In a large bowl, combine the ground turkey, ground chicken, eggs, almond flour, tapioca flour, salt, pepper, dried basil, tomato paste, garlic powder, and cayenne pepper. Mix with your hands or with a fork until everything is completely mixed.
  • Take a heaping 1 Tbs of the ground meat mixture and roll in your hands to create a meatball shape. Repeat until all the meatballs are formed. You will end up with roughly 25 meatballs.
  • Bake the meatballs for 15 minutes.
  • Remove the meatballs from the pan and pat down with a towel to remove any excess fat.
Author: Dominique | Perchance to Cook