Gluten-Free Turkey Meatballs
These gluten-free turkey meatballs are juicy, flavorful, and packed with fresh herbs and Parmesan cheese. Perfect for serving with marinara sauce over pasta, as an appetizer, or in a sandwich. They are easy to make, high in protein, and great for meal prep!
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Cutting board and knife
- Large skillet
- Wooden spoon or spatula
- Spoon or small scoop (for shaping meatballs)
- Tongs (for flipping meatballs)
Ingredients
- 3 tablespoons olive oil divided
- ½ cup onion finely diced
- 2 cloves garlic finely minced
- 1 pound ground turkey
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- ½ cup gluten-free breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds, until fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the ground turkey, basil, parsley, gluten-free breadcrumbs, Parmesan cheese, egg, salt, and black pepper. Add the cooked onion and garlic mixture.
- Mix everything together until just combined, being careful not to overmix.
- Use a spoon or scoop to form the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F/74°C).
- Remove from heat and serve warm with marinara sauce, pasta, or as desired.
Notes
Baking Option: Bake at 400°F (200°C) for 18-20 minutes on a lined baking sheet for a healthier alternative.
Serving Ideas: Serve over zucchini noodles, gluten-free pasta, or in a sandwich.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.