Gluten-Free Turkey Meatballs

5 from 1 vote

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 naturally dairy-free!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course

Cuisine: American, Italian

Diet: Gluten Free, Low Lactose

Servings:

Calories: 318kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimation.

Nutrition