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I always have a stash of these gluten-free turkey meatballs in my freezer! They’re packed with flavor and freeze beautifully, meaning I can meal-prep them on the weekend for dinners throughout the week. I use Parmesan cheese, garlic, and fresh herbs to season the ground turkey and then cook the meatballs on the stove in just 25 minutes. Gluten-free breadcrumbs keep this recipe celiac-friendly, and I promise even your pickiest eaters will love them!
Gluten-Free Turkey Meatballs Recipe
Whenever I’m craving a bowl of gluten-free pasta with spaghetti sauce, I make these gluten-free turkey meatballs. They’re leaner than gluten-free beef meatballs but have plenty of flavor and are incredibly moist. Fresh basil and parsley make this recipe stand out, and I like to mix a generous helping of Parmesan into the ground meat mixture before forming it into balls. They’re easy to make in large batches and entirely gluten-free!
Ingredients
- Ground Turkey: Provides plenty of flavor without being too fatty.
- Gluten-Free Breadcrumbs: Adds texture and absorbs moisture as the meat cooks. Use store-bought or make your own gluten-free breadcrumbs.
- Parmesan Cheese: Adds a bit of saltiness and extra flavor. You can use dairy-free Parmesan to make this recipe dairy-free and gluten-free.
- Garlic & Onion: Saute them until fragrant before mixing with the other ingredients.
- Egg: Binds everything together so they won’t fall apart.
- Olive Oil: Used to saute the garlic/onions and sear the meat so it gets a crispy, brown crust.
- Fresh Basil & Parsley: I just love the flavor of fresh herbs in this recipe. It’s herby yet mild enough not to overpower the other flavors.
- Salt & Pepper: A staple in any recipe, and this one is no exception!
Tips and Suggestions
- Don’t skip the sauteed garlic and onions! Cooking them before mixing with the other ingredients softens their texture and releases their flavors.
- Your gluten-free turkey meatballs are cooked when the internal temperature reaches 165°F (use a meatball thermometer). You can also cut one open to check the inside is no longer pink.
- If your meat mixture is too dry, add a splash of water to loosen it up. If it’s too wet, add more gluten-free breadcrumbs until it holds together.
- Take care not to over-mix the ground turkey mixture, or it could become tough once cooked.
Can I Use Dried Herbs Instead of Fresh?
Yes, you can substitute dried herbs. Use 1 teaspoon of dried basil and 1 teaspoon of dried parsley in place of the fresh herbs.
Can I Bake These Meatballs Instead of Frying Them?
You can! To do this, preheat your oven to 400°F and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until cooked through, and enjoy.
Serving Suggestions
While pasta and meatballs will always be a favorite of mine, I’ve served this recipe in many other ways. Here are a few ideas:
- Use them in a meatball sub topped with marinara sauce and melted cheese (these gluten-free hot dog buns work well here!)
- Serve on top of zucchini noodles for a low-carb option.
- Add them to a salad in place of grilled chicken.
- Serve on top of gluten-free mashed potatoes with gluten-free gravy.
- Or if you can’t resist the classic pasta and meatball combo, try them with almond flour pasta for a protein-packed meal. I also recommend you check out our article on the best gluten-free pasta if you don’t want to make your own!
Storage Instructions
Let your homemade gluten-free turkey meatballs cool before storing them in an airtight container in the fridge for 3-4 days. You can also freeze them before or after cooking for longer storage.
If freezing raw, form the meat into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to a freezer-safe bag or container. Cooked and cooled meatballs can also be frozen in an airtight container. They’ll last in the freezer for 3 months. Let them thaw in the fridge before cooking or reheating.
More Gluten-Free Dinner Recipes to Try!
Gluten-Free Turkey 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 diced onion and sauté for 3-4 minutes until softened. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently until fragrant. Remove from heat and let cool slightly.
- In a large bowl, combine the ground turkey, cooked onion and garlic, basil, parsley, gluten-free breadcrumbs, Parmesan cheese, egg, salt, and black pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
- In the same skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the meatballs to the skillet, making sure not to overcrowd the pan. Cook for 5-6 minutes, turning occasionally, until all sides are browned. Reduce heat to low, cover the skillet, and let them cook for an additional 5-6 minutes, or until cooked through. Serve immediately and enjoy.
Notes
- Use 1 teaspoon of dried basil and 1 teaspoon of dried parsley to replace the fresh herbs.
- To Store: Keep refrigerated in an airtight container for 3-4 days.
- To Freeze: Flash-freeze uncooked meatballs on a baking sheet and then transfer them to a freezer-safe bag or container. Both raw and cooked meatballs can be frozen for up to 3 months. Let thaw in the fridge overnight before reheating or cooking.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Turkey Meatballs Step-by-Step
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add ½ a cup diced onion and sauté for 3-4 minutes until softened. Add 2 minced garlic cloves to the skillet and cook for an additional 1-2 minutes, stirring frequently until fragrant. Remove from heat and let cool slightly.
In a large bowl, combine 1 pound ground turkey, the cooked onion and garlic, 2 tablespoons chopped basil, 2 tablespoons chopped parsley, ½ cup gluten-free breadcrumbs, ½ cup Parmesan cheese, 1 large egg, 1 teaspoon salt, and ½ teaspoon black pepper. Mix until well combined.
Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs to the skillet, making sure not to overcrowd the pan. Cook for 5-6 minutes, turning occasionally, until all sides are browned. Reduce heat to low, cover the skillet, and let them cook for an additional 5-6 minutes, or until cooked through. Serve immediately and enjoy.
These were so easy and yummy! Made exactly as written BUT instead of using for speggiti these were perfect in my BBQ/grape jelly/chili sauce as a delicious appetizer
I have enjoyed many of your recipes! Well done, YOU!