Can I use other ground meats to make these gluten-free meatballs?

Ground chicken is a great substitution in this recipe, as are other ground meats like ground beef, ground pork, ground lamb, or a combination. Adjust the cooking time accordingly and use a meat thermometer to ensure the meat is ready.

How do I ensure moist gluten-free turkey meatballs?

These meatballs will be moist and juicy once a food thermometer reads an internal temperature of 165F. Over-baking the meatballs can dry them out.

Do I need to serve these meatballs with spaghetti sauce?

Although tomato sauce is an easy accompaniment for meatballs with gluten-free spaghetti or other pastas, you can use different pasta sauces like this Wild Leek Pesto or the Carbonara sauce from my Pasta Carbonara recipe. Or, try serving the meatballs with sauces from my other meatball recipes like this Spiced Lamb Meatballs recipe, this Paleo Honey Garlic Meatballs recipe , or the Creamy Mushroom Sauce from my Chicken Meatballs recipe.

Can I make these meatballs ahead of time?

Yes, there are many ways you can make these gluten-free meatballs in advance which makes it great for meal prep! Fridge: Shape the meatballs, place them on a sheet pan lined with parchment paper, cover with plastic wrap, and refrigerate for up to 24 hours until ready to bake. Or, store baked meatballs in the fridge and reheat when ready to serve. Freezer: Make the meatballs in advance and freeze them, either before or after baking. Thaw in the fridge before reheating or baking as directed. (See the Storage & Reheating Instructions for more information).

Can I make these turkey meatballs on the stovetop?

Heat a skillet with olive oil over medium heat. Once the oil is hot, add meatballs in an even layer and cook about 5 minutes on each side. Sear or pan fry meatballs until golden brown. Don’t crowd the pan and cook in batches if needed. Use a food thermometer to check for doneness.

Gluten-Free Meatballs • Heal Me Delicious

Description

Enjoy quick and easy Gluten-Free Meatballs that are super tender and juicy in less than 30 minutes. These baked turkey meatballs are made with fresh and dried herbs and spices, and are paleo and AIP-friendly.

Ingredients

Units Scale

1/4 cup fresh basil leaves
1 TBSP fresh thyme
1 TBSP fresh parsley
1 medium yellow onion, roughly chopped
3 cloves garlic
1 lb ground turkey
1.25 tsp sea salt
1/2 tsp dried oregano
1/2 tsp black pepper (omit for AIP)
1/4 tsp red pepper flakes (optional, omit for AIP)
1.5 TBSP olive oil

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Instructions

Preheat the oven to 375 F and line a large baking sheet with parchment paper.
In a food processor, add the basil leaves, thyme, parsley, onion and garlic. Pulse until the ingredients are finely minced and well combined.*
In a large bowl, combine ground turkey, the pulsed herb mixture, sea salt, oregano, black pepper, and red pepper flakes (if using). Stir until evenly distributed and well combined, using your hands if necessary. Avoid overpacking the meat.
Use a spoon to scoop the meat out into 1.5 inch meatballs and arrange onto prepared baking sheet.
Lightly brush the tops of the meatballs with olive oil.
Bake for 15 minutes, or until the meatballs are at an internal temperature of 165F and are fully cooked through.
Warm tomato sauce or nightshade-free nomato sauce and prepare any additional items you wish to serve the meatballs with such as gluten-free pasta or rice.
Serve hot, garnished with fresh parsley, basil, or other fresh herbs.

Notes

*To make by hand (without a food processor): In a large bowl, combine finely chopped fresh herbs, finely diced onion, and finely minced garlic.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Mains
Method: Baked
Cuisine: Italian inspired