Suddenly Parents

Keeping Our Sanity During Baby's First Year

Paleo Turkey Meat Muffins (I Swear They Taste Good!)

If I actually stick with this blog, you will come to know that most of my recipes are based on the Paleolithic diet. My husband and I stick to this diet pretty well at home (after saying tearful goodbyes to all grains, dairy, legumes and refined sugars) and I’ve developed some great Paleo substitutions for basic staples, like meatloaf. I’ll explain why we eat this way in a later post, but I wanted to go ahead and share this recipe. There is nothing like attempting your own creation and being rewarded with a happy husband and minimal cleanup!

Paleo Turkey Meat Muffins with Spaghetti Sauce

These are not my muffins, but they look just like them. Click on the picture to see where these came from

The idea for this recipe came from my best friend, so I can’t take all the credit. I basically took her recipe, made it Paleo, and added the sauce. Oh, and I know the phrase “meat muffin” is disgusting, but I promise it is really good! If you are too freaked out by the “meat muffin” concept, feel free to put in a regular loaf pan. Also note that the recipe makes 10 servings (I make a ton because it freezes beautifully).


 For the turkey meat muffins:

 2 lbs ground lean turkey

2 eggs

1/2 cup almond meal

3 oz. tomato paste (that is 1/2 of a small can. Make sure your paste is pure tomatoes with no added sugar)

10 diced mushrooms

1 tsp dried parsley

pinch of salt and pepper

dash of worcestershire sauce (this is not paleo so you can leave it out if you like. I only used a 1/2 tsp)

For the spaghetti sauce:

 1 tbsp olive oil

1/2 tsp minced garlic

1 can tomato paste (this makes the sauce thick. Use less if you prefer a thinner sauce)

1 can tomato sauce (Again, look for sauce with no added sugar)

1 can diced fire-roasted tomatoes (ditto on the sugar)

1 tsp red pepper flakes

1 tsp oregano

1 tsp rosemary


Combine all turkey meat muffin ingredients in a large mixing bowl and mix with your hands. Form into little balls (about the size of when you hold your thumb and forefinger into an “ok” sign). Spray two muffin pans with cooking spray. Put meat mixture in pans (depending on how big your pans are, you may want to adjust the size of your ”meat muffins”. You don’t want them overflowing the pan). Bake at 375 for 25 minutes.

While the muffins are baking, sauté the garlic and olive oil in a medium sauce pan for 1 minute over medium-high heat. Add remaining ingredients for the sauce. Bring to a boil and then let simmer for 20 minutes, stirring occasionally. Feel free to adjust the spices according to taste. Also, try adding diced onions or mushrooms to the sauce. Go crazy!

When muffins are done (they should be brown on top and cooked throughout), pop a few out of the pan and spoon the sauce onto them. Serve with a veggie side dish. Freeze the remaining muffins for a quick lunch or dinner anytime. They taste great right out of the microwave!

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