Tender turkey meatballs, bound simply with almond flour and egg, get baked until golden before joining a savory broth built on sweet carrots and celery. Curly kale wilts right into the simmering pot, staying bright and tender while soaking up all that herby, garlicky flavor from the thyme and bay leaf. Every bite balances hearty protein with vegetables in a broth that tastes like it simmered all afternoon, even though it comes together fast enough for a weeknight. The parsley finish adds a fresh, peppery lift that keeps the whole bowl feeling light rather than heavy. This one's a genuinely solid pick for a Whole30 kitchen, whole-foods comfort food without any processed shortcuts weighing it down. Make a big batch — it reheats beautifully and only gets better as the flavors settle overnight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground turkey, almond flour, egg, parsley, oregano, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork. Roll into balls about 1 inch in diameter (roughly 30–32 meatballs) and arrange in a single layer on the prepared baking sheet.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
