Gluten-Free Turkey Meatballs (with no Breadcrumbs)
These healthy baked Gluten Free Turkey Meatballs are packed with lean protein and they're so moist and flavorful! They are a game changer if you're on a gluten-free diet or cooking for a friend or family member who is gluten-free.
Equipment
Ingredients
- 1 lb 93% lean ground turkey
- ⅓ cup quick oats (or rolled oats)
- ¼ cup grated parmesan cheese
- ¼ cup fresh basil, chopped (or parsley)
- ⅓ cup yellow onion, finely chopped (or grated)
- 2 cloves garlic, minced
- 2 tablespoon extra virgin olive oil
- 1 egg
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400℉ (200°C). Prep a baking sheet with parchment paper and spray with a cooking spray to prevent the meatballs from sticking. Then finely dice or grate your onion, mince the garlic, and chop the fresh basil.
- Combine all the ingredients including turkey, oatmeal, parmesan, basil, garlic, onion, egg, olive oil, Italian seasoning, and salt and pepper in a large bowl.
- Mix to combine using either your hands, a wooden spoon, or a spatula. I use my hands for this part. Make sure all the ingredients are well distributed. Careful not to over-mix because this will result in tough meatballs!
- Scoop about 2 tablespoon of the meat mixture at a time and form into balls on the prepared baking sheet. Continue until you have 20 meatballs.
- Use your hands to shape the meatballs, wetting your hands with water to make them less sticky. Brush or spray the tops with olive oil (optional).
- Bake in the oven for 25-30 minutes. The meatballs are done cooking when the internal temperature reaches 165℉ (75°C) with a meat thermometer. Cooking time will vary depending on the size of the meatballs and the oven.
Video
Notes
Expert Tips
- If you prefer a finer texture, blend the oatmeal in a blender for about 15-30 seconds before adding it to the meatball mixture.
- Don't overmix the meatball mixture because it will cause them to get tough.
- Use a cookie scoop to make evenly-sized meatballs to ensure they cook equally.
- Refrigerator - store leftover meatballs in an airtight container for up to 3-4 days. Reheat on the stovetop in a large skillet, in your air fryer, in the oven at 350℉ (177°C) or in the microwave.
- Freezer - store the cooked meatballs in a freezer bag or other freezer-safe container for up to 3 months. If stored in the freezer, I suggest freezing them before adding sauce. To defrost, put the meatballs in the fridge overnight until thawed and then reheat on the stovetop, in the oven at 350℉(177°C) or in the microwave.
Nutrition
Serving: 20 (1 meatball)Calories: 60kcalCarbohydrates: 2gProtein: 5gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgFiber: 0.2g
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