It is a simple, but yet delicious meatball recipe made with ground turkey, egg, gluten-free oats and few other simple ingredients. These juicy gluten-free turkey meatballs go well with any sauce. Make them ahead of time and freeze for a busy day!Jump to Recipe
WHY I LOVE THIS GLUTEN-FREE TURKEY MEATBALLS
- No need to buy special gluten free crumbs or crackers, just use regular GF oats (oats are naturally gluten free, just those that do not have GF label on a package may have been contaminated with gluten).
- Turkey is a great source of protein for the whole family, rich in iron and minerals. I prefer 93% organic ground turkey for this recipe.
- These meatballs go with any sauce or side. I like to make a bunch and keep them in a fridge during the week. Each time I can have different meal by using different sauce or side.
- This recipe is simple and very easy to make.
INGREDIENTS TO MAKE GLUTEN-FREE TURKEY MEATBALLS
- Ground Turkey: I usually get organic 93% lean ground turkey. Leaner turkey will be too dry, and I do not recommend it. You will need 1 pound for this recipe. If you have food processor or meat grinder you can make your own mince with some turkey dark meat.
- Egg: 1 large egg is more than enough to bind all the ingredients together
- Gluten Free Oats: I used ⅓ cup of plain quick oats.Make sure you get gluten free oats if you want your meatballs to be 100% gf.
- Carrot: I used 1 carrot. You can skip it or use zucchini instead. Carrot adds juiciness, sweetness and it’s an extra vitamin for your family.
- Mayonnaise: I added 1 tablespoon. Mayo adds some extra taste and juiciness to these meatballs. Its fat helps to bind all the ingredients better.
- Garlic Powder: ¼ teaspoon
- Onion Powder: ¼ teaspoon
- Salt: ½ teaspoon of salt.
- Ground paprika: ¼ teaspoon or more by taste.
- Herbes De Provence: ¼ teaspoon. You can use any dry herbs of your choice such as basil, oregano, thyme etc.
- Chopped Fresh Parsley: 1 tablespoon.
- Chopped Green Onion: 1 tablespoon.
- Olive Oil: 1 tablespoon to grease the parchment paper.
HOW TO MAKE GLUTEN FREE TURKEY MEATBALLS
- Preheat oven to 400° F. Lay a sheet of parchment paper on a baking pan and spread one tablespoon of oil on it.
- Measure ⅓ cup of oats. Using food processor or coffee grinder mill the oats until it resembles a flour. It does not have to be fine. (you can also add them as it is, just soak them first for 10 minutes in a beaten egg)
- Wash and peel the carrot, shred it using a smaller side of the grater. Chop parsley and green onion.
- In a large mixing bowl add meat, egg, milled oats, carrot, mayo, green onion, parsley, salt and spices to the meat. Mix until well combined using food grade gloves.
- Form the meatballs (golf size) and arrange them on a baking dish.
- Bake the meatballs for 25-30 minutes, or until the internal temperature is 165° F, turning them half way (optional). Let them cool down and enjoy!
HOW TO STORE AND REHEAT THE MEATBALLS:
- Like any other freshly made food, these meatballs have to cool down first at a room temperature before they can go to the fridge. After meatballs cool down, transfer them into the air tight container, preferably glass one and store in the fridge up to 4 days. I do not recommend storing them longer than that because they will not taste as great. Instead, you can freeze these meatballs to prolong their freshness. Freeze the turkey meatballs right after their cool down by placing them in zip lock bags. Use the permanent marker to note the date when you made them.
- Reheat refrigerated meatballs in the microwave (least recommended), in a pan with your favorite sauce over medium heat or reheat them in the oven. As for frozen meatballs it’s the best to toss them in a pot with tomato or other cause and heat them up until boiling hot or in the oven at 400°. Pro tip: when reheating frozen meatballs at the oven, poor little bit of water at the bottom of the baking dish to prevent them from drying out.
- Serve these tasty meatballs over gluten free pasta with some tomato sauce (there is so many types of gluten free pasta these days). For a low-carbs option use zucchini or spaghetti squash noodles. Those are so delicious.
- Make some healthy gluten free buckwheat.
- Try my Ukrainian braised cabbage, as another healthy side dish for this meatballs.
- I love them with no sauce but with a side of fresh green garden salad.
- Serve them with your favorite dips on the side such as buffalo, BBQ, ranch or blue cheese.
RECIPE VARIATIONS AND SUBSTITUTIONS
- If you are looking for gluten free dairy free turkey meatballs, skip the mayo and add 1 tablespoon of olive oil instead.
- Use chicken instead of turkey. Chose at least 93% lean meat for juicy meatballs.
- Skip the green onion and use yellow onion. When using yellow onion, I prefer to saute it before adding it to the meat.
Gluten-free turkey meatballs
- 1 lb 93% ground turkey
- 1 egg
- ⅓ cup gluten free quick oats or oat flour
- 1 carrot
- 1 tablespoon mayonnaise
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Herbes De Provence
- ¼ teaspoon ground paprika
- 1 tablespoon chopped fresh parsley
- 1 tbs chopped green onion
- 1 tablespoon olive oil
- Preheat oven to 400° F. Cover baking dish with parchment paper and spread some olive oil on it's surface.
- Mill the oats using food processor or coffee grinder (see notes below). Grate carrot, chop parsley and green onion.
- In a large mixing bowl, add meat, egg, oats, carrot, mayo, parsley, green onion, salt and spices. Using hands of wooden spoon, mix everything until all ingredients are combined. Do not over mix.
- Form 12 meatballs and place them on a parchment paper. Bake for 20-25 minutes (turning them half way), until internal temperature reaches 165° F. Enjoy!
- If you do not have food processor or coffee grinder, soak the oats in the beaten egg for 10 minutes instead.
- If you are allergic to gluten, make sure the oats have GF marking on the package.
- To prevent the meat from sticking, deep your hands in cold water, or use food grade gloves to form the meatballs.