These Gluten-Free Turkey Meatballs are moist, flavorful and so easy to make in just 30 minutes. Flavored with dried herbs, onion and garlic for simple prep, and baked for the easiest cleanup. Gluten-free, dairy-free, egg-free.
A Hands-Off Method for Juicy Meatballs
While turkey gets a bad rep for often being dry, these meatballs are anything but! Adding almond flour, a touch of olive oil and a splash of water to the mix keeps things moist and tender. The meatballs are also baked, which means less time tending them over the stove for a stress-free dinner. The simple flavoring also means I can batch-make them to store in the freezer to use in many different meals through the weeks.
Jump to:
Ingredients and Substitutions
Ground turkey - Forms the lean protein base for the meatballs. Turkey can dry out easily so check the internal temperature of the meatballs. It should be 165°F when they're done.
Almond flour - The gluten-free replacement for breadcrumbs. Almond flour helps to bind the meatball mixture while keeping them moist and tender.
Onion - Brings moisture and depth of flavor. Make sure you finely dice it as large chunks of onion won't incorporate properly. Shallot can be used instead, if preferred.
Garlic - Adds a savory flavor. Pre-chopped garlic or garlic powder can be used to speed up prep.
Olive oil - Enriches the meatball mixture, keeping them moist and helping them to brown in the oven. Avocado oil also works well.
Dried parsley, oregano and basil - These dried herbs bring an Italian flavor. Double the amount of finely chopped fresh herbs will also work, or you can use 1 tablespoon Italian seasoning.
Coconut aminos or gluten-free tamari - Have a flavor similar to soy sauce but are gluten-free (as soy sauce commonly isn't). They enhance the savory flavors in the meatballs.
Water - Moistens the mixture, giving the meatballs a juicier texture.
Salt and black pepper
How to Make Gluten-Free Turkey Meatballs
Before you start: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 1: In a large bowl, add the ground turkey, almond flour, diced onion, garlic, parsley, oregano, basil, salt, pepper, coconut aminos, and water.
Step 2: Using clean hands or a spoon, gently mix the ingredients together until just combined.
Step 3: Scoop about 1½ tablespoons of the mixture and roll into balls about 1½ inches in diameter. Place the meatballs evenly on the prepared baking sheet.
Step 4: Transfer the baking sheet to the oven and bake for 18 to 20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
Variations
Customize the flavors to switch up this recipe!
- Chinese-inspired: Replace the parsley, oregano and basil with 1 teaspoon finely grated ginger. Replace the onion with finely sliced scallions. Swap the olive oil for toasted sesame oil.
- Spiced: Add 1 tablespoon harissa paste and ½ teaspoon smoked paprika.
- Thai-inspired: Replace the parsley, oregano and basil with 1 tablespoon finely chopped Thai basil and 1 tablespoon green Thai curry paste (choose one that is certified gluten-free)
Recipe tips
- Wet your hands before rolling the mixture into meatballs to prevent it sticking.
- Only mix the meatball mixture until just combined. Overmixing can lead to tough meatballs.
- If you don't have any almond flour on hand, you can easily make your own!
- The cooked or uncooked meatballs freeze well so are perfect for meal-prep.
- If making these to serve with marinara sauce, skip the baking step and simmer the shaped meatballs right in the sauce in a covered pan until cooked through.
Serving suggestions
- Gluten-free spaghetti: The classic pairing of spaghetti and meatballs is great here! Toss the pasta with marinara or Roasted Red Pepper Sauce before topping with meatballs. For a lower-carb option, use zucchini noodles instead.
- Polenta: Cook up some polenta in broth until thick and creamy.
- Roasted vegetables: Serve with a side of Roasted Carrots and Zucchini or Mexican-style Roast Potatoes.
- Mashed squash: As a lower-carb alternative to mashed potatoes, serve the meatballs on a creamy bed of Mashed Potato Squash.
- Soup: Drop the uncooked meatballs into this Homemade Chicken Soup in place of the cooked chicken. Simmer until cooked through.
More Savory Gluten-Free Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Turkey Meatballs
Ingredients
- 1 pound ground turkey
- ½ cup almond flour
- ¼ cup finely diced onion
- 3 cloves garlic minced
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon coconut aminos or gluten-free tamari
- 1 tablespoon water
- 1-2 tablespoons olive oil, for brushing tops
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, add the ground turkey, almond flour, diced onion, garlic, parsley, oregano, basil, salt, pepper, coconut aminos, and water.
- Using clean hands or a spoon, gently mix the ingredients together until just combined.
- Scoop about 1½ tablespoons of the mixture and roll into balls about 1½ inches in diameter. Place the meatballs evenly on the prepared baking sheet. With a pastry brush, lightly brush olive oil over the top of each meatball.
- Transfer the baking sheet to the oven and bake for 18 to 20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
- Serve the turkey meatballs warm with marinara sauce, gluten-free pasta, roasted vegetables, or zucchini noodles if desired.
Leave a Reply