Gluten Free Turkey Meatballs
If you're looking for the best Gluten Free Turkey Meatballs, this is the recipe! They are juicy and flavorful; you can freeze them for easy dinners throughout the month! Serve these Italian turkey meatballs over gluten-free pasta or in a GF sub roll, or slice them up to put on a gluten-free pizza. These baked turkey meatballs are the best you'll ever eat!
Equipment
- Large mixing bowl
- Large-rimmed baking sheet pan
- medium cookie scoop
Ingredients
- 1 lb ground turkey
- 1/2 lb poultry Italian sausage remove the casings if you buy links.
- 1/4 cup gluten free breadcrumbs
- 1/4 cup milk, half and half, or cream
- 1/4 cup fresh grated parmesan cheese
- 1 large egg beaten
- 1 tablespoon Worcestershire sauce make sure it's gluten free
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 24-ounce jar of marinara or 3-4 cups homemade.
Instructions
- Start by preheating the oven to 375 degrees.
- Make the turkey meatball mixture. Add the ground turkey, Italian sausage, gluten free breadcrumbs, egg, milk, Worcestershire sauce, parmesan cheese, and seasonings to a large mixing bowl.
- Gently mix until all ingredients are combined.
- Place foil or parchment paper on a large rimmed baking sheet. I like to give it a quick spray with cooking spray so the meatballs don't stick. You can use an oiled or sprayed baking sheet if you don't have foil or parchment paper.
- Use a medium scoop to portion out the meatball mixture. Roll each portion into a ball and place it on the baking sheet.
- Continue with the remaining meatball mixture. You'll end up with about 20 - 24 meatballs. The meatball mixture is on the wet side, so it's helpful to have a small cup of water available as you roll the meatballs.
- Bake meatballs for 20 minutes.
- Place the turkey meatballs in a large pot with the prepared marinara or spaghetti sauce and cook over medium heat until hot.
- Serve with GF pasta, zoodles, or in a gf sub roll.
Notes
Storage Tips
For the week. After the meatballs cook, place them in an airtight container or storage bag, and refrigerate for four days. On cooking day, put in the sauce and cook over low heat until the meatballs are hot. You can also store the meatballs in the sauce.
For the freezer. Turkey meatballs freeze great, so prepare a few batches for future dinners. After the meatballs cook, place them into a freezer bag and freeze them for up to 4 months. Lay the meatballs flat in the freezer, and after they are frozen, place the bag wherever. On cooking day, you can set the frozen meatballs directly into a pot with sauce and cook over low heat until the meatballs cook through. You can also put them into a crockpot with sauce and cook for 6 hours on low.
Nutrition
Serving: 1gCalories: 67kcalCarbohydrates: 2gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 34mgSodium: 233mgPotassium: 117mgFiber: 0.1gSugar: 0.2gVitamin A: 90IUVitamin C: 0.4mgCalcium: 20mgIron: 0.5mg
Tried this recipe?Let us know how it was!