Gluten-Free Turkey Meatballs

Turkey Meatballs & Pasta
Giada’s recipe for classic Italian turkey meatballs is by far my fav!  I made a few tweaks to make sure they were gluten-free and casein-free. These freeze really well and are wonderful to have around because they can be used in so many different recipes.

Turkey Meatballs
1 1/2 cups GFCF breadcrumbs
1/4 cup fresh basil, finely chopped (or 1 tbsp dried basil)
1/4 cup fresh Italian parsley, finely chopped
1/4 cup filtered water
1 tbsp tomato paste
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large eggs
2 cloves garlic, minced (or 1 tsp garlic powder)
1 small onion, minced (or 1 tsp onion powder)
1 tsp Italian or poultry seasoning
2 lb GFCF lean ground turkey
Olive oil, for spraying

Preheat the oven to 400 degrees F.

Wash, rinse and dry the Italian parsley and basil. Pick off the leaves and discard the stems. Chop.

Grind up GFCF white bread in a mini-prep to make fresh breadcrumbs (if bread is frozen, thaw before grinding). Combine the breadcrumbs, basil, parsley, water, tomato paste, salt, pepper, eggs, garlic and onions, and Italian or poultry seasoning and stir to blend together. Add the ground turkey. Using fingers, gently mix all the ingredients until thoroughly combined.

With wet hands, measure out and roll the meatballs about the size of a golf ball. Place the meatballs on a foil covered baking sheet (or on a cast iron grill pan or cooking rack placed over a baking sheet), spray with olive oil and bake until cooked through, about 18-20 minutes. When the meatballs are done remove from oven. Let cool before freezing. Enjoy the many options available with your beautiful homemade meatballs!

Turkey Meatballs

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Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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1 Response

  1. I've recently read an article about how xanthan gum can disrupt the gut, and I do want to point out that I use it in the bread recipe. But I only eat the bread maybe once a week so exposure is minimal plus it isn't in anything else, including our all-purpose gluten-free flour (we've switched to a Bob's Red Mill blend) or salad dressings. Just FYI.