It’s time for some cranberry, pumpkin, apples, and everything spiced! Sweater season is here which means we’re hungrier than ever. Want to know what food to cook this Fall? Keep on reading!
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Gluten-Free Turkey Meatballs
These Gluten-Free Turkey Meatballs are a simplified meatball recipe, ideal for busy people who want something delicious and satisfying for dinner but don’t want an over-complicated meatball recipe. This recipe uses oatmeal instead of breadcrumbs, yielding a juicy and delicious recipe - you won't miss the bread crumbs! You can serve it with pasta and your favorite sauce or use them in another recipe. Makes 15 meatballs.
Estimated reading time: 5 minutes
Table of contents
Gluten-Free Turkey Meatballs
Hi Everyone, if you are looking for a simple and delicious meatball recipe without the bread crumbs you have come to the right place!
This recipe is adapted from my other Turkey Meatballs recipe which does use Panko bread crumbs.
Ingredients
- 1 pound lean ground turkey (94% lean ground turkey, 6% fat)
- ½ cup quick oatmeal ("quick oats")
- ½ cup shredded Parmesan (or the same amount shredded Italian cheese mix)
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup whole milk
- 1 large egg, beaten
Kitchen Tools
- mixing bowls
- measuring spoons and cups
- 2-cup wet measure
- large cast iron skillet
- silicone baking mat or parchment paper
- rimmed baking sheet
- spatula
- tongs
- digital thermometer
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
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Gluten-Free Turkey Meatballs
Yield:
15 meatballs
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
20 minutes
These Gluten-Free Turkey Meatballs are a simplified meatball recipe, ideal for busy people who want something delicious and satisfying for dinner but don’t want an over-complicated meatball recipe. This recipe uses oatmeal instead of breadcrumbs, yielding a juicy and delicious recipe – you won’t miss the bread crumbs! You can serve it with pasta and your favorite sauce or use them in another recipe. Makes 15 meatballs.
Ingredients
- 1 pound lean ground turkey (94% lean ground turkey, 6% fat)
- ½ cup quick oatmeal (“quick oats”)
- ½ cup shredded Parmesan (or the same amount shredded Italian cheese mix)
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup whole milk
- 1 large egg, beaten
Instructions
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with a silicone baking mat.
- Make the Meatball Mixture: In a large mixing bowl, add the ground turkey, quick oats, shredded cheese, onion powder, kosher salt, garlic powder, and Italian seasoning, and then mix until it's evenly combined. Add the milk and egg to the mixture and combine.
- Form the Meatballs: Using a large cookie scoop (¼ cup or 3 tablespoons), form and roll 15 meatballs. You can place them on the baking sheet to stage them.
- Brown the Meatballs: Add 1-2 tablespoons of regular olive oil to a large skillet over medium-high heat and add the meatballs. You may need to brown them in batches. As they brown, make sure to turn them so that they brown evenly.
- Bake the Meatballs: To finish cooking the meatballs, place the browned meatballs on the baking sheet and bake them in the 375-degree F oven for 15-19 minutes. Make sure to test them for doneness, they should be 165 degrees F when done. These are great served over pasta with marinara or your favorite pasta sauce. Enjoy!
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 123mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 10g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
(This recipe was photographed and first published on 1/31/2022)
Owner at Life's Little Sweets
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.
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