Juicy and tender turkey meatballs seasoned with aromatic herbs and garlic, creating a lighter alternative to traditional beef meatballs without sacrificing flavor. Each bite offers a perfect blend of lean meat, fresh herbs, and savory seasonings, while finely diced onions add moisture and subtle sweetness. These versatile meatballs are golden brown on the outside and perfectly cooked inside, making them ideal for pairing with pasta, serving in sandwiches, or enjoying on their own. A healthier twist on a classic comfort food that's both satisfying and nutritious.
Ingredients:
Makes about 16-20 meatballs
Ingredients:
1 lb ground turkey
1 egg, beaten
½ cup gluten-free breadcrumbs (or crushed gluten-free crackers)
Alternative options for binding:
½ cup almond flour or ½ cup cooked quinoa or ½ cup of cheakpea flour
1 small onion, finely diced
3 garlic cloves, minced
¼ cup fresh parsley, chopped
1 tsp Italian seasoning
½ tsp sea salt
¼ tsp black pepper
2 tbsp olive oil
Optional: ½ cup grated Parmesan cheese
Instructions:
Mix ingredients:Combine ground turkey, egg, chosen gluten-free binder, onion, garlic, parsley, and seasonings
Mix gently with hands until just combined (don't overmix)Form meatballs:Shape mixture into golf ball-sized meatballs (about 1½ inches)
Place on a plate or trayCook: Option 1 - Pan-fry:Heat olive oil in large skillet over medium heat
Cook meatballs 12-15 minutes, turning occasionally until browned
Option 2 - Bake:Preheat oven to 400°F (200°C)
Place meatballs on lined baking sheet
Bake 15-20 minutes until cooked throughCheck doneness:Internal temperature should reach 165°F (74°C)
Cut one open to ensure no pink remains
Serve with:
Gluten-free pasta
Zucchini noodles
Over rice
Cauliflower rice
Roasted vegetables