Go Back

Simple Gluten-Free Ground Turkey Meatballs

These gluten-free meatballs are made with lean ground turkey, fresh herbs, and spices, offering a comforting family favorite that's quick to prepare and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground turkey Opt for lean ground turkey for a healthier option.
  • 1/3 cup onion (finely diced) Adding depth of flavor.
  • 4 tbsp fresh herbs (like parsley, basil, or thyme) Fresh is best, but dried can work in a pinch.
  • 1/2 tsp garlic powder For a hint of garlicky goodness.
  • 1/2 tsp onion powder To complement the fresh onion.
  • 1/2 tsp dried oregano This brings Italian vibes straight to your kitchen.
  • 1/2 tsp black pepper For a bit of punch.
  • 2 tbsp olive oil To drizzle over the meatballs for extra moisture.
  • 3/4 tsp red pepper flakes Adjust to your heat preference.
  • 1 tsp salt Essential for flavor.
  • 1/2 cup parmesan cheese (freshly grated) For richness and depth.
  • 1/3 cup gluten-free breadcrumbs Helps bind the meatballs while ensuring they’re still gluten-free.
  • 1 egg egg Acts as a binder.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, add 1 lb of ground turkey, 1/3 cup of finely diced onion, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of dried oregano, 1/2 tsp of black pepper, 3/4 tsp of red pepper flakes, 1 tsp of salt, 1/2 cup of freshly grated parmesan cheese, and 1/3 cup of gluten-free breadcrumbs. Mix gently with your hands or a spatula—do not overwork the meat!
  3. Beat 1 egg in a separate bowl and fold it into the mixture, ensuring it’s well integrated but avoid overmixing.
  4. Using about 1.5 tablespoons of mixture, roll it into gently shaped meatballs and place them on the prepared baking sheet, ensuring they are spaced apart.
  5. Lightly drizzle 2 tbsp of olive oil over the meatballs to create a golden crust while baking.
  6. Bake in the preheated oven for about 22-30 minutes. They’re ready when they turn golden brown and an internal thermometer reads 165°F.
  7. Allow the meatballs to rest for 2-3 minutes before serving to help retain the juices.
  8. Serve with your favorite marinara sauce, over pasta, or simply as a delightful appetizer.

Notes

Leftover meatballs can be stored in the fridge for 3-4 days in an airtight container or frozen for up to 3 months. You can mix the meatballs a day in advance and store them in the fridge until ready to bake.