Gluten-Free Turkey Meatballs

5 from 2 votes

An easy recipe for gluten-free turkey meatballs. These homemade gluten-free turkey meatballs are made in just 30 minutes and are freezer-friendly.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: gluten free turkey meatballs

Servings: servings

1/2 cup gluten-free breadcrumbs I like 4C gluten-free panko breadcrumbs.
1/3 cup grated Parmesan cheese For dairy-free: I like Follow Your Heart dairy-free Parmesan cheese.
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground turkey
1 large egg
2 tablespoons cooking oil

Combine the gluten-free breadcrumbs, garlic powder, basil, oregano, salt, and pepper together in a small bowl. Then stir in the grated Parmesan cheese.
Add the ground turkey to a large bowl, then add the seasoned breadcrumb mixture and the egg. Combine the ingredients until evenly mixed. Take care not to overmix the ingredients, which will produce tough meatballs.
Shape the meat mixture into meatballs, about 1-1.5 tablespoon each. I used a greased spring-loaded cookie scoop. You should get around 20 meatballs.
Heat 1 teaspoon of cooking oil in a large skillet over medium heat. Once the skillet is hot and the oil is shimmering, add half of the meatballs. Cook the meatballs for 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Transfer the cooked meatballs to a clean plate.
For the second batch of gluten-free meatballs add the second tablespoon of cooking oil to the skillet and cook the meatballs in the same way.
Store leftovers in an airtight container and refrigerate.

Don't overmix the raw meatball mixture. Doing so will produce tough meatballs.
A spring-loaded cookie scoop is a great way to ensure all your meatballs are roughly the same size.
If you find your meatballs are really soft, chilling the meatballs in the fridge or freezer for a few minutes before browning them will help give the breadcrumbs in the mixture plenty of time to hydrate and bind with the other ingredients. This ensures the meatballs will hold their shape.
To bake these gluten-free turkey meatballs: Preheat the oven to 400℉.
Transfer the meatballs to a baking sheet lined with parchment.
Bake the meatballs for about 20 minutes or until they reach an internal temperature of 165℉.
To store: store the leftover meatballs in an airtight container and refrigerate. Leftovers can be refrigerated for up to 4 days. Reheat in the microwave, in gluten-free spaghetti sauce on the stove, or in the oven at 350°F.
To freeze: place the meatballs on a lined baking sheet to prevent them from sticking to the tray or to each other. Once frozen, transfer the meatballs to a freezer-safe container or ziplock bag. They can be frozen for up to 3 months.
For dairy-free: I like Follow Your Heart dairy-free parmesan cheese.
Like Mama always says, “Check your labels!”