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Gluten-Free Turkey Meatballs - A Favorite Go-To Recipe!

Gluten-free turkey meatballs - one of our favorite go-to recipes that is perfect at any time! A very simple, flavorful and completely delicious second course meal that pairs perfectly with vegetables or with your favorite sauce. Turkey meatballs can be baked or fried and are a meal that the whole family will love, gluten-free or not!


For this recipe we used homemade gluten-free bread loaf but it can be easily found in various supermarkets or farmers markets. The recipe calls to trim the ends of the bread, which we like to toast in the oven and serve with a side of extra virgin olive oil with salt and pepper to taste.


Enjoy!

Yields: about 16 - 18 meatballs

Prep Time: 20 minutes + 30 minutes of resting time

Baking Time: 20 - 25 min


Ingredients:

  • 2 slices gluten-free bread, ends trimmed*

  • 1 tablespoon water

  • 1 pound ground turkey, 93% lean

  • 1/3 cup fresh parsley, chopped + more for garnish

  • 2 small eggs

  • 2 garlic cloves, minced

  • 1/2 cup pecorino Romano or Parmigiano Reggiano cheese, grated

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

Directions:

  1. Preheat oven to 375 degrees F and prepare a large baking sheet lined with parchment paper.

  2. Crumble bread into a small bowl, add water and mix well with your hands. Consistency should be similar to a soft dough.

  3. Using a large mixing bowl, combine ground turkey, bread, parsley, eggs, garlic, cheese, salt and pepper. Mix well with hands until completely combined. Cover with plastic and let it rest in the refrigerator for 30 minutes.

  4. Roll approximately 2 tablespoons of the meatball mixture into a ball and place on prepared baking sheet. Repeat this method for the remainder of the mixture.

  5. Bake for 20 to 25 minutes, or until light brown.

  6. Garnish with chopped parsley and serve.

Notes:

Should you have any meatballs remaining, store them in an airtight container and in the refrigerator to be consumed within 2 days or to freeze them, place meatballs on a baking sheet lined with parchment paper and then place in the freezer for 1 hour, or until solid. Transfer to a freezer-safe container, label, date and store for one month. To reheat, place on a baking sheet lined with parchment paper, cover with foil, shiny side up, and bake in a 300 degrees F oven for 15 minutes, or until heated through. You can also add them to tomato sauce and cook over low heat for 15 minutes.


* You can substitute gluten-free bread with 1/4 cup of cornmeal.



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