Turkey Meatballs (Gluten Free)

A lightened up version of turkey meatballs. Vegetables are used in place of breadcrumbs to make them juicy and gluten free.

Makes: 20-22 meatballs

Prep time:

Cook time:

Turkey Meatballs (Gluten Free)

  • 1 pound ground turkey
  • 1 cup finely chopped mushrooms (baby Bella)
  • 1/2 cup grated parmesan cheese
  • 1/4 cup minced onion
  • 1 large egg
  • 2 garlic cloves
  • 2 teaspoons fresh parsley, chopped
  • 2 teaspoons fresh basil, chopped
  • 1 Tablespoon tomato paste
  • 2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper

  • Mixing bowl (or stand mixer)
  • Measuring cups
  • Measuring spoons

  1. Chop mushrooms, onion, garlic, parsley, basil and add to mixing bowl. Then grate parmesan cheese and add to the same mixing bowl.
  2. Add the ground turkey, egg, tomato paste, and spices into a mixing bowl and mix till evenly combined.
  3. Using a tablespoon, scoop out contents and roll into balls, mixture will feel wet, this is ok.
  4. Add a tablespoon of olive oil in a large skillet and heat over medium high.
  5. Place the meatballs in the pan and cook for 3 mins on each side until browned all around. Cut one meatball open to make sure it is cooked.

  • I like to use my hands to mix the meatballs, however you may use a stand mixer with the paddle attachment on low speed.
  • If you prefer to cook them in the oven instead of a pan, you may place them all on a baking sheet and cook in a 400 degree oven for 15-20 mins, making sure they are cooked all the way through.
  • Meatballs are juicier when cooked on a skillet, the quick heat seals in the juices.