These gluten free meatballs are easy to make and ready in about 30 minutes. They’re perfect for meal prep, freezer friendly and work well with turkey, chicken or beef.
I’ve been big on the meal prep these days and these gluten free turkey meatballs are always perfect to throw in the mix! They’re so easy to make with tons of fresh flavor and only take about 10 minutes to prep!
I love to serve them with spaghetti (a classic!) but they’re also great with zucchini noodles or made into a meatball sub!
While there is one brand of gluten free meatballs that you can find at Walmart, Kroger and Costco, these homemade ones are SO much better. You’re in control of all of the ingredients, spice level, sauce and everything.
These meatballs are baked instead of pan fried, which will allow them to be a bit less greasy but still nice and juicy on the inside.
Ground turkey. I have used both ground turkey and ground chicken with great results, but you can always use ground beef if you prefer.
Onion. A little bit of very finely diced onion adds a ton of fresh flavor to these gluten free meatballs.
Herbs. I like using a mix of herbs such as basil and parsley, but you are welcome to use whatever you have on hand! Chives, rosemary and thyme are all delicious here.
Egg. One egg will help bind all of the ingredients together and prevent the meatballs from falling apart.
Breadcrumbs. Gluten free of course!
Parmesan. A little parmesan, or cashew parmesan, will add a lot of flavor to the meatballs. Be sure to save a bit to top the final recipe with!
Olive oil. Olive oil adds some moisture to the meatballs, but you can sub with melted butter if you prefer! I don’t recommend vegetable oil as you want the rich flavor that olive oil or butter will provide.
Preheat the oven to 400 degrees Fahrenheit.
Finely dice the onion and add to a large mixing bowl with all ingredients aside from the egg. Mix well with a spoon.
Whisk up the egg in a small dish and add to the bowl with the turkey. Mix together until well combined.
Use a 1.5 tablespoon scoop and roll into balls.
Place on a baking sheet lined with parchment paper. You should end up with 16 meatballs.
Bake for 22-30 minutes or until golden brown. Check the inside of one and make sure it is cooked all the way through, but also be careful not to over-bake as you don’t want them to dry out!
Remove from the oven and transfer to a skillet with tomato sauce of choice. If you’re going to be freezing these, freeze without sauce.
Serve with spaghetti, with zucchini noodles or enjoy as is!
Frequently asked questions
Can I freeze these meatballs? Yes! These gluten free meatballs are totally freezer friendly and will keep in the freezer for up to 2 months. I suggest removing them from the oven, allowing them to cool completely, then transferring to a freezer safe bag or container.
Can I make them dairy free? Yes! Simply use cashew parmesan instead of regular parmesan for a dairy free option.
Can I make these egg-free? This recipe calls for one egg which helps bind all of the ingredients together and prevents the meatballs from falling apart. I have not tested this recipe without the egg, but you can try using 3 tablespoons of plain yogurt or ricotta cheese instead.
What breadcrumbs are gluten free? I like the brand Ian’s which made panko style breadcrumbs that are also dairy free! You can use Italian or regular breadcrumbs here.
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Gluten Free Turkey Meatballs
by: claire cary
- 1 pound ground turkey breast
- ⅓ cup finely diced white onion
- 3 tablespoon fresh herbs of choice I used basil and parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ⅓ cup parmesan or cashew parmesan
- ⅓ cup gluten free breadcrumbs
- 1 egg whisked
- Preheat the oven to 400 degrees Fahrenheit.
- Finely dice the onion and add to a large mixing bowl with all ingredients aside from the egg.
- Mix well with a spoon.
- Whisk up the egg in a small dish and add to the bowl with the turkey. Mix together until well combined.
- Use a 1.5 tablespoon scoop and roll into balls.
- Place on a baking sheet lined with parchment paper. You should end up with 16 meatballs.
- Bake for 22-30 minutes or until golden brown. Check the inside of one and make sure it is cooked all the way through.
- Remove from the oven and transfer to a skillet with tomato sauce of choice. If you're going to be freezing these, freeze without sauce.
- Serve with spaghetti, with zucchini noodles or enjoy as is!