Baked Gluten Free Turkey Meatballs
Whether you're gluten-sensitive or simply craving a healthier meatball alternative, try my Easy Homemade Baked Gluten-Free Turkey Meatballs. These tasty turkey meatballs showcase that you don't have to sacrifice flavor if you want to enjoy gluten free foods. Enjoy as a high protein snack or appetizer, on top of a salad or your favorite gluten-free pasta.
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Ingredients
- 1 pound ground turkey
- 1/3 cup Italian parsley washed and chopped
- 1/2 medium white onion small dice
- 1/2 cup gluten free bread crumbs
- 1 large egg
- 1/2 cup fresh parmesan cheese optional garnish
- 1 cup marinara sauce optional garnish
Italian Spice Blend Seasoning
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon granulated garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/8 teaspoon dried thyme
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, combine the ground turkey along with the parsley, onion, bread crumbs and egg.
- Gently combine the meatball mixture with your hands for 30 seconds. Then add the bread the spices.
- Continue to combine until all the ingredients are incorporated.
- Divide the mixture into 20 individual balls and place on a sheet pan lined with parchment paper.
- Place in the oven and bake for 20-25 minutes.
- The internal temperature should be 165 degrees.
- When done, carefully remove from the oven and let them cool for about 5-10 minutes.
- Serve with grated parmesan and marinara sauce or top with your favorite sauce.
Notes
Notes:
This recipe can make 20 medium size meatballs or 24 smaller meatballs.
Regular Italian seasoning works if you don't use my homemade spice blend.
Turkey meatballs in my oven are done right at 20 minutes. Be sure to check the meatballs with a meat thermometer. The internal temperature should be 165 degrees.
Using gloves makes the meatball making process much easier (and less messy!)
If you feel the meatball mixture is too soft to form the balls, put the mixture back into fridge for about an hour. Having the mixture cold helps form the meatballs better.
Use a meat thermometer to ensure the meatballs are the correct temperature.
Throw the onion in the food processor for a quick chop.
To better portion the meatballs you can use a large spoon, or a cookie scoop or a small ice cream scoop. I like to do them by hand.
When cooking ground turkey, its super important to keep moisture in it. When making a meatball especially, if you go too low in fat, it will taste dry. I recommend using 85/15. If you need to use 93/7, you can and it will still be good. But anything lower like 99% fat free may taste dry.
You can sub out the ground turkey for ground beef but the same fat content rules apply- use over 10% fat. So 90/10, 85/15 and 80/20 are good choices. Ground pork and ground chicken are delicious as well.
Storing and freezing meatballs
To save on time, you can prep the meatballs the night before and place them on a prepared baking sheet to bake off the next day. Store any leftovers in an airtight container in the fridge for 3-4 days. To freeze, store raw meatballs in a freezer bag up to 3 months.
Nutrition
Calories: 42kcalCarbohydrates: 3gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 22mgSodium: 132mgPotassium: 120mgFiber: 0.4gSugar: 1gVitamin A: 181IUVitamin C: 2mgCalcium: 8mgIron: 0.5mg
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