Gluten-Free Turkey Meatballs (No Breadcrumbs!)

My easy baked gluten-free turkey meatballs are made with ground turkey, and oats or almond flour; so without any breadcrumbs. They make a quick weeknight meal, made ahead and frozen for anytime you need meatballs for dinner!

You’ve Gotta Try These Turkey Meatballs with Oats or Almond Flour!

There’s just something about meatballs for dinner that always hits the spot. Whether it’s for a hearty Sunday night dinner, a celebratory game day, or just a busy weeknight, they are always a big hit in our house. And hundreds of recipes tested, this is one I find myself coming back to again and again (for several reasons).

First, I know if I make a batch they’ll be happily gobbled up by both my family. Second, they’re super versatile. They make the perfect, filling afternoon snack, easy appetizer, lunch or pasta night addition (pro tip: toss them with my homemade marinara for the idea pasta dinner!). And third, they come together quickly & easily with just a handful of feel-good ingredients (including some extra veggies). What’s not to love about that?

Even without the traditional breadcrumbs or cheese, these really are so delicious and incredibly simple to make. Just combine your ingredients in a mixing bowl, roll & place your meatballs onto a greased baking sheet and bake them up!

It’s hard to go wrong with this recipe but here’s a two quick tips I find that help me get the best results. Instead of chopping the veggies, use a food processor to chop the onion and bell pepper into tiny, tiny pieces (this step may also help kids who don’t like the texture of chopped veggies to enjoy these meatballs even more). Second, try not to over-mix the meat mixture, or you’ll end up with tough meatballs (and no one wants that).

Note: ground turkey is sticky and won’t roll the way beef does. If it’s too wet to roll, use a spoon or small ice cream scoop to scoop balls onto the pan.

A Few Testing Notes from My Kitchen to Yours

• Onion: Don’t skip the onion! It releases much-needed moisture and allows it to dissolve into the meat as it cooks.
• Bell pepper: I used red bell peppers in this recipe but you can also use orange or yellow bell peppers in its place. It adds a bit of extra fiber, flavor and moisture to the meat.
• Ground turkey: I used 93% lean ground turkey, you can use an even leaner ground turkey if you like but it will be drier, less tender and less flavorful.
• Garlic powder: I like the convenience and subtle garlic flavor of using garlic powder in this recipe, but you can use fresh minced garlic in its place if you prefer.

4.89 stars (9 ratings)

Gluten-Free Turkey Meatballs (No Breadcrumbs!)

Developed and tested by Robyn Conley Downs

Servings: 5 (about 5 meatballs)

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

My easy baked gluten-free turkey meatballs are made with ground turkey, and oats or almond flour; so without any breadcrumbs. They make a quick weeknight meal, made ahead and frozen for anytime you need meatballs for dinner!

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Ingredients

• 1 small yellow onion, very finely chopped, about ½ cup
• 1/2 cup very finely chopped red bell pepper
• 1/3 cup gluten-free oat flour (or almond flour)
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 pound 93% lean dark meat ground turkey
• 2 tablespoons olive oil

Equipment

• Baking Sheet

Instructions 

• Preheat the oven to 400F.
• In a large bowl, stir together the onion, bell pepper, oat or almond flour, garlic powder, and salt. Add the turkey and stir again until all the ingredients are well incorporated, being careful not to over mix.
• Pour 1 tablespoon olive oil onto a sheet pan or large baking dish. Rub it around until the pan is well coated.
• Spoon 1 tablespoon of turkey mixture into your hands, rolling the mixture gently into a ball. Place the meatball onto the oiled pan, then continue the process with the remaining mixture. Note: ground turkey is sticky and won't roll the way beef does. If it’s too wet to roll, use a spoon or small ice cream scoop to scoop balls onto the pan.
• Drizzle the additional 1 tablespoon olive oil over the meatballs, rolling them around so they are well coated.
• Bake for 20 minutes, or until golden brown and cooked through, flipping once halfway through.
• Serve immediately or allow to cool completely and freeze for up to 3 months.

Notes

• Quick Prep: Instead of chopping the veggies, use a food processor. Just pulse the onion and bell pepper into tiny, tiny pieces, which will made faster and easier. It will also help people who don’t like the texture of chopped veggies to enjoy these meatballs.
• Oat Flour: Make your own oat flour by placing 1/3 cup whole, rolled gluten-free oats in a blender, and blend until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.
• Serving: Serve these meatballs any way you like. In pasta with marinara, alone with dipping sauce, it’s all good!

Course: Appetizer, dinner, Main Course

Cuisine: Italian, Mediterranean

Nutrition Information:

Serving: 1 (about 5 meatballs), Calories: 233kcal, Carbohydrates: 9g, Protein: 19g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 67mg, Sodium: 299mg, Potassium: 294mg, Fiber: 1g, Sugar: 2g, Vitamin A: 533IU, Vitamin C: 21mg, Calcium: 30mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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