Gluten-Free Turkey Meatballs

Gluten-Free Turkey Meatballs

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 clean-up. Gluten-free, dairy-free, egg-free.

Course Main Course

Cuisine American, Italian

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 20

Servings servings

Calories 280kcal

Author Tessa

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

US Customary - Metric

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.

Notes

Storage: Allow meatballs to cool then transfer to an airtight container. Store in the refrigerator for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.

Reheat: Add the meatballs to a skillet with a drizzle of olive oil over a medium-low heat. Cover with a lid and cook, turning the meatballs occasionally, until piping hot throughout - 8-10 minutes.

Nutrition