Middle Eastern Turkey Meatballs

This is a non-typical turkey meatball recipe, which we adapted from “Sheet Pan Paleo” by Pamela Ellgen. Oregano-seasoned turkey meatballs sit atop a bed of greens dressed with a lovely fresh tahini-lemon dressing; brightly colored cherry tomatoes add a pop of color and sweet flavors to this savory Paleo salad.

Middle Eastern Turkey Meatballs

We prepared these turkey meatballs to sit atop a bed of greens for the adults, and nestled into a brioche bun for our boys. Simply seasoned with oregano and flaxseed, the meatballs pair well with a fresh tahini-lemon dressing for a savory Paleo salad.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Middle Eastern
Keyword: dairy-free, flaxseed, gluten-free, meatballs, paleo, sugar-free, turkey, Whole Life Challenge
Servings: 4
Calories: 380kcal
Author: planfulcook


  • 2 lb ground turkey thigh
  • 4 tbsp flax seeds
  • 2 eggs
  • 1 carrot
  • 1/2 jalapeno seeds removed
  • 1/2 red bell pepper
  • 2 tsp Montreal Steak Seasoning
  • 2 tsp oregano
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup tahini
  • 1 lemon juiced
  • 1 tbsp olive oil optional
  • 1 head lettuce
  • 1 cup grape tomatoes
  • 1/2 avocado sliced


  • Preheat your oven to 375 degrees F.
  • Use a food processor to chop up the carrot, jalapeno, and red bell pepper.
  • Use your hands to combine the turkey, flax, eggs, veggies, montreal seasoning, oregano, salt, and pepper in a large bowl. Form the mixture into 16 balls and place on a large baking sheet.
  • Bake the meatballs uncovered for 15 to 20 minutes, turning them over halfway through. They should reach an internal temperature of 165 degrees F.
  • While the meatballs are cooking, prepare the dressing. Whisk together the tahini and lemon juice, and add salt and pepper to taste. If the dressing is too thick, whisk in up to 1 tablespoon of olive oil to thin.
  • Toss the lettuce in the tahini dressing; place 3-4 meatballs on top along with tomatoes and avocado slices. Enjoy!


We adapted this recipe from “Sheet Pan Paleo” by Pamela Ellgen.
Tahini is made from toasted ground hulled sesame; it has a long shelf life in your refrigerator, and comes in handy for a lot of middle eastern dishes.
Flaxseed has become an indispensable part of our pantry. We add it to smoothies and puddings, meatballs, breads and pancakes; you name it, we love adding flaxseed to it! 
Our boys love Montreal Steak Seasoning. We have to use it sparingly because it includes garlic and onion (which upsets my digestion as I follow a low-FODMAP diet). Fortunately, a little goes a long way because it’s a very strong seasoning blend! It’s delicious on baked potato fries, and it added a little extra zing to these meatballs.

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