Dinner
Gluten-Free Turkey Meatballs
Turkey meatballs with gluten-free breadcrumbs, flour and seasonings.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- about 18 to 20 meatballs
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For about 18 to 20 meatballs
You’ll Need
- Baking sheet
- Parchment paper or silicone mat
- Large mixing bowl
- Large skillet
- Instant-read food thermometer
Method
Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
Mix the Meatball Ingredients
In a large mixing bowl, combine ground turkey, gluten-free breadcrumbs, gluten-free flour, egg, minced garlic, parsley, Parmesan (if using), onion, Italian seasoning, salt, and pepper. Use your hands or a spoon to mix everything gently until just combined. Avoid overmixing to keep the meatballs tender.
Shape the Meatballs
Using your hands or a cookie scoop, form meatballs about 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet. You should get around 18-20 meatballs.
Sear for Extra Flavor
Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches, about 2–3 minutes per side. Browning develops color and flavor; it does not seal in moisture. Finish cooking in the oven as directed next.
Bake to Finish Cooking
Transfer the seared meatballs back onto the baking sheet and bake in the preheated oven for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
Serve and Enjoy
Remove from oven and let the meatballs rest for a few minutes before serving. They’re perfect over gluten-free pasta, in a sub roll, or alongside your favorite veggies.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Browning adds color and flavor; it does not seal in moisture. Check the center of the meatballs reaches 165°F. Pasta, sauce and sandwich bread are separate additions.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate cooked meatballs in a covered container within 2 hours and use within 3 to 4 days, or freeze for 2 to 3 months. Reheat to 165°F.
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