These gluten-free turkey meatballs are moist, delicious, and super easy to make. Ready in under 30 minutes, these homemade meatballs are neutral in flavour so they will pair perfectly with your favourite sauces and sides. They are also easily dairy-free!
These Gluten-Free Turkey Meatballs are the perfect quick & easy dinner that the whole family is sure to enjoy. Ready in under 30 minutes, these meatballs are packed with protein and can be flavoured to go with any sauce or side you like.
These healthy turkey meatballs are moist, flavourful, and the perfect recipe for meal prep or an easy dinner. They go wonderfully with pasta, potatoes, salads, and more.
This recipe is gluten-free, nut-free, and easily dairy-free. Keep reading to learn how easy they are to make!
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Why You'll Love This Recipe
- Healthy yet flavourful. These meatballs are packed with protein and seasoned with delicious neutral flavours. Change up the spices depending on how you're serving them.
- Quick and easy. These turkey meatballs are super easy to prep ahead of time, and take just 10 minutes to prepare before baking in the oven.
- Allergy-friendly. This recipe is gluten-free, nut-free, grain-free, and easily dairy-free. No one will ever guess it though with all of the flavour!
- Pairs well with pasta, salads, potatoes, you name it.
Love easy dinner recipes? You'll also like my air fryer halibut, gluten-free chicken piccata, buffalo chicken stuffed sweet potatoes, greek chicken meatballs, and healthy burger bowls.
Ingredient Notes
Here is everything you'll need to make these gluten-free turkey meatballs:
- Lean ground turkey: Use 7% fat ideally. Any other ground meat will work too.
- Egg: The egg is important in binding the meatballs together.
- Gluten-free bread crumbs: The breadcrumbs help to absorb some fat as the meatballs cook, leaving them moist. If you don't have, try using almond flour.
- Milk: Use dairy-free if preferred.
- Olive oil
- Fresh parsley: Some fresh herbs go a long way. Use dried if that's all you have.
- Salt: Use the recommended amount of salt for great flavour.
- Garlic powder, onion powder, oregano, black pepper: The seasonings in these meatballs are delicious but neutral in flavour so they can pair perfectly with your favourite sauces and sides.
Substitutions
To change up these meatballs, here are some substitution suggestions:
- Meat: Any ground meat will work! Try ground chicken, ground pork, or ground beef. Use a probe thermometer to ensure the meatballs reach the safe temperature.
- Dairy-free: Use dairy-free milk instead.
- Egg: The egg is quite essential in binding the meatballs and preventing them from being too dense. I do not have an egg substitute at this time, though you could try 1-2 tablespoons additional milk.
- Spices: These meatballs are purposefully neutral in flavour. You can add your favourite spices to flavour them the way you like. Try parmesan cheese and Italian seasoning for Italian style; cumin, chili powder, and paprika for Mexican-inspired flavour; anything you like!
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make these delicious gluten free meatballs.
(Prep) Preheat the oven to 375ºF and prepare a large baking sheet with parchment paper.
(1) Place all ingredients in a large bowl. Use a spatula or your hands to gently mix until everything is combined. Avoid overworking the mixture. It should be quite wet and sticky, but add an extra tablespoon or so of breadcrumbs if you have trouble handling it.
(2) Rub some olive oil on your hands to avoid the meat mixture from sticking, and use a 1 tablespoon cookie scoop to portion the mixture into 21 meatballs. Use your hands to shape them into round balls. You could also make slightly less, but larger meatballs using an ice cream scoop.
(3) Place meatballs on the lined baking sheet and bake for 12-15 minutes. I like to broil for the last 3 minutes until golden brown. Use a meat thermometer to ensure the internal temperature reaches 165ºF.
Enjoy meatballs immediately! Serve with rice, salad, or pasta.
What to Serve with Turkey Meatballs
There are so many ways to enjoy these healthy meatballs. Here are some suggestions for how to serve them:
- As an appetizer. Serve meatballs on a stick with a dipping sauce like tzatziki or BBQ sauce.
- As a salad protein. These meatballs are great as a part of a salad or pasta salad.
- In a bowl. Serve with herbed rice, vegetables, and some salad for a complete meal.
- On a sandwich. Add lettuce, cheese, tomatoes, and more for turkey meatball subs!
- As a snack. Munch on these meatballs plain or with dip for a high protein snack.
- With pasta, risotto or rice. Enjoy with delicious pasta dishes like this green pasta sauce, spicy vodka sauce, vegan mac & cheese, or even zucchini noodles or spaghetti squash.
Storage & Freezing
Storage: Cooled meatballs will keep in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 30 seconds.
Freezing: Cooked meatballs can be frozen in an airtight container for up to 2 months. Reheat in the oven at 400ºF for about 10 minutes until completely warmed through.
Make Ahead
Mix the meatball mixture and roll into balls. Place on a parchment lined baking sheet and cover with plastic wrap or aluminum foil. Refrigerate until ready to bake. Prepare up to 24 hours in advance. Bake as directed and enjoy.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free meatballs:
- Don't overmix the meat. Use a rubber spatula or your hands to combine ingredients. Once the fillings are evenly distributed, stop mixing to avoid the turkey becoming tough.
- Shape the meatballs. As these meatballs are quite wet and sticky (that's what makes them so moist!), I prefer to scoop them with a 1 tablespoon cookie scoop then roll with some oil on my hands.
- Don't overbake! The meatballs should be done in 12-15 minutes. Check that the internal temperature has reached 165ºF if you are concerned about doneness. I like to use the last 3 minutes to broil the tops for a crisper bite.
- Serve with sauce. A fresh dip or pasta sauce pairs so well with these flavourful meatballs!
- Change up the flavours. These meatballs are purposely neutral in flavour so you can change up the cuisine style. Add your favourite herbs and spices.
Frequently Asked Questions
Yes! Mix the meatball mixture and roll into balls. Place on a parchment lined baking sheet and cover with plastic wrap or aluminum foil. Refrigerate until ready to bake. Prepare up to 24 hours in advance. Bake as directed and enjoy.
While I have not personally tested these turkey meatballs in the air fryer, I think it should work. My concern with the air fryer is that these meatballs are quite soft and the ventilation holes may be an issue. I would try 350ºF for about 15 minutes, as air fryers can run hotter and cook faster than conventional ovens. Please ensure that the centre of the meatballs have reached 165ºF to be fully cooked.
Meatballs can become tough for two reasons: 1) If the mixture is overmixed and 2) If they are overbaked. Try to avoid both of these for the juiciest meatballs!
These 30-minutes gluten-free turkey meatballs are the perfect quick & easy dinner. Flavour them the way you want and pair them with salad, rice, potatoes, pasta—you name it. They are deliciously moist and packed with protein. The whole family is sure to enjoy!
More Gluten-Free Easy Dinners
- Greek chicken meatballs
- Green veggie pasta sauce
- Gluten-free chicken nuggets
- Air fryer halibut
- Sausage & eggplant pasta
- Gluten-free pasta salad
- Tuscan chicken & orzo skillet
Related Recipes
Have you made these turkey meatballs? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free Turkey Meatballs
Ingredients
- 1 lb ground turkey 7% fat ideally
- 1 egg
- ¼ cup gluten-free breadcrumbs
- 2 tablespoon milk use dairy-free if preferred
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375ºF and prepare a large baking sheet with parchment paper.
- Place all ingredients in a medium-sized mixing bowl. Use a spatula or your hands to gently mix until everything is combined. Avoid overworking the mixture. It should be quite wet and sticky, but add an extra tablespoon or so of breadcrumbs if you have trouble handling it.
- Rub some olive oil on your hands to avoid sticking, and use a 1 tablespoon cookie scoop to portion the mixture into 21 meatballs. Use your hands to shape them into round balls. You could also make slightly less, but larger meatballs.
- Place on the lined baking sheet and bake for 12-15 minutes. I like to broil for the last 3 minutes. Use a probe thermometer to ensure the internal temperature reaches 165ºF.
- Enjoy meatballs immediately! Serve with rice, salad, or pasta.
Notes
- Meat: Ground chicken, beef, or pork could work too. Cook time may vary. Poultry should be cooked to 165ºF. Use a probe thermometer to check.
- Don't overmix the meat. Once the fillings are evenly distributed, stop mixing to avoid the meatballs becoming tough.
- Make ahead: Mix and roll the meatballs. Place on a parchment lined baking sheet and cover with plastic wrap or aluminum foil. Refrigerate until ready to bake. Prepare up to 24 hours in advance. Bake as directed and enjoy.
- Storage: Cooled meatballs will keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30 seconds.
- Freezing: Cooked meatballs can be frozen in an airtight container for up to 2 months. Reheat in the oven at 400ºF for about 10 minutes until completely warmed through.
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