Looking for a new appetizer to serve for a special gathering? Or just want to impress the family with a delicious and nutritious Turkey Meatball recipe that everyone is sure to enjoy?

Why not make these Paleo Turkey Meatballs with a Cauliflower Tzatziki dipping sauce…yum!

These taste as amazing as they look. And pretty simple to make, considering they look like something that would be served in an upscale restaurant.

Gluten-free, dairy-free, paleo and keto meatballs. Enjoy!


Turkey Meatballs:

  • 1 ½ lbs ground turkey (pasture-raised, organic)
  • 1 egg (pasture-raised, organic)
  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • ¼ cup white onion, diced small
  • ¼ cup almond flour
  • ½ tbsp nutritional yeast
  • ½ tsp Himalayan pink salt
  • ½ tsp pepper
  • ¼ tsp paprika

Cauliflower Tzatziki:

  • ½ cup steamed cauliflower (organic)
  • 1 cup raw cashews, soaked in cold water for at least 8 hours in refrigerator
  • 2 garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, minced
  • ¼ English cucumber, diced small
  • Sea Salt, to taste
  • Black pepper, to taste



Preheat oven to 375F. In a large bowl mix all meatball ingredients together. Using a cookie scoop or spoon measure about 2-inch balls with clean hands. Place each meatball on a parchment paper-lined baking sheet. Bake for 15-20 minutes or until meat is cooked through. Remove from oven and skim off any fat. Set aside.

In a food processor, blend cauliflower, cashews and about 2 tbsp of the cashew water, scaping down the sides as you go. Add in the garlic, olive oil, lemon juice and blend again. Add more liquid, if needed. Stir in cucumber and dill and season with salt and pepper. Place in the fridge to cool before serving.