Lean Italian Meatballs


  • 1 lb ground turkey

  • 1/2 cup minced or grated sweet onion

  • 1/4 cup egg white

  • 2 Tablespoons blanched almond flour

  • 10 large sage leaves minced (About 1 Tablespoon, tightly packed)

  • 1 teaspoon lemon juice

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon salt


  • Preheat the oven to 400°F. Line a large baking dish or sheet with a silicone nonstick pad and set aside.

  • In a large mixing bowl, mix all of the meatball ingredients until well combined.

  • Scoop the mixture into 2 Tablespoon portions, and roll each portion into a ball. 

  • Place the meatballs on the prepared baking sheet (about 1-2 inches apart) and bake for 25 minutes or so, until the fat has begun to seep out of the meatballs, and no pink meat remains in the center. 

  • Serve immediately, or cool completely before freezing.


  • Don't use extra lean turkey. You'll typically find "regular" ground turkey at around 96% lean, and that is fine. Those extra few percentage points worth of fat are the key to making a turkey meatball a moist and delicious entree, as opposed to the dry wads resembling packing material that most people are quick to assume turkey meatballs will taste like.

  • Mince your onion. It should be absolutely as fine as you can get it; use a grater if possible.

  • Watch the moisture. Onions are both very high in moisture, and too much moisture can result in a gummy or sloppy meatball. Gently squeezing the moisture out of the shredded onion before adding it to the turkey mixture.

3 meatballs would be one serving for a meal.