Description
These Gluten-Free Turkey Meatballs are tender, juicy, and packed with Italian herbs, proving that healthy comfort food doesn’t have to be dry or bland. By using gluten-free breadcrumbs (or almond flour) as a binder, they remain perfectly light and flavorful. Baked to golden perfection, they are excellent tossed in marinara sauce over zucchini noodles, served in a sub, or eaten straight off the pan.
Ingredients
1 lb (450g) ground turkey (93% lean is best)
½ cup gluten-free breadcrumbs (or superfine almond flour for grain-free)
1 large egg, lightly beaten
¼ cup finely chopped fresh parsley
¼ cup finely diced white onion (or 1 tsp onion powder)
2 cloves garlic, minced
1 tablespoon olive oil (helps keep them moist)
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese (optional, omit for dairy-free)
Instructions
1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or spray lightly with olive oil.
2. Combine Aromatics & Binder: In a large mixing bowl, combine the egg, gluten-free breadcrumbs (or almond flour), parsley, onion, garlic, olive oil, oregano, salt, pepper, and Parmesan (if using). Stir well until mixed.
3. Add Turkey: Add the ground turkey to the bowl. Use your hands to gently mix everything together until just combined. Do not overwork the meat, or the meatballs will become tough.
4. Shape: Scoop about 1 ½ tablespoons of the mixture at a time and roll into smooth balls (wetting your hands slightly prevents sticking). You should get about 15–18 meatballs.
5. Bake: Arrange the meatballs on the prepared baking sheet, spacing them so they don’t touch. Bake for 18–22 minutes, or until cooked through and golden brown (internal temperature should reach 165°F/74°C).
6. Serve: Remove from oven and let rest for 2-3 minutes before serving with your favorite pasta sauce or dipping sauce.
Notes
Don’t Overmix: The key to tender turkey meatballs is handling the meat gently. Mix just until the ingredients are incorporated.
Moisture Trick: Ground turkey is leaner than beef, so adding the tablespoon of olive oil inside the mixture ensures they stay juicy.
Pan-Fry Option: If you prefer a crispier exterior, you can pan-fry these in olive oil over medium heat for 10-12 minutes, turning frequently.
Freezing: These freeze perfectly. Bake them, cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat directly in sauce.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 meatball
- Calories: 55
- Sugar: 0
- Sodium: 95
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 6
- Cholesterol: 25