Super simple to make, 5-Ingredient Turkey Meatballs are so easy and so tasty.
Plus they’re gluten-free, dairy-free, egg-free, and breadcrumb-free, so just about anyone can enjoy them!
“I made these tonight and served alone, with pasta sauce. They were delicious and definitely our new favorite turkey meatball recipe.” -Lauren
updated August, 2019
I can’t believe this is the first meatball recipe I’ve ever posted.
Because we love meatballs around here.
I know if I make a batch they’ll get gobbled up by both my daughter, Elle and husband, Andrew, and they make the perfect afternoon protein snack or lunch addition.
I had to make some adjustments to my standard meatball recipe when Andrew realized that dairy bothers him, and have made further adjustments to include extra veggies in the mix.
And since I don’t often have breadcrumbs on hand, I’ve adjusted the recipe to use oat flour or almond flour instead.
I have to say that even though these aren’t the classic Italian American version, they’re still darn good.
The real reason I haven’t posted a meatball recipe is because I could not figure out how to take an appetizing picture.
I should show you the failed attempts.
No, actually, I shouldn’t.
So finally, I think I have something that’s sharable.
I’m thrilled, too, because these really are so good and incredibly simple to make.
Make a double or triple batch and freeze the leftovers (if there are any) for a quick dinner or snack anytime.
Also, I should note that there are technically 7 ingredients in these meatballs, but salt and olive oil hardly count as ingredients, right?
Anyway you count them, these are so easy and so good they’re going to win the night for sure.
Now, let’s make some meatballs!
1 | Instead of chopping the veggies, use a food processor to chop the onion and bell pepper into tiny, tiny pieces.
This may help kids who don’t like the texture of chopped veggies to enjoy these meatballs.
2 | Use almond flour for a grain-free, paleo version of this recipe, or use oat flour for a nut-free option.
3 | Serve them any way you like.
Sometimes we like them served plain with dipping sauce on the side (I used yellow and whole grain mustard mixed together in the photos here, along with a simple marinara). You can also toss them in marinara and serve over pasta.
Kitchen TOOLS Recommended for this RECIPE
THIS RECIPE IS
Dairy-Free, Gluten-Free, Egg-Free, Mayo-Free, Whole30 and Paleo Friendly
Use the image blow to pin this recipe for later!
5-Ingredient Turkey Meatballs
Plus they're gluten-free, dairy-free, egg-free, and breadcrumb-free, so just about anyone can enjoy them!
- 1 small yellow onion finely chopped (about ½ cup)
- 1 small red orange, or yellow bell pepper, finely chopped (about ½ cup)
- ⅓ cup almond flour or oat flour*
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 pound ground turkey light or dark
- 2 tablespoons olive oil
Preheat the oven to 400F.
In a large bowl, stir together the onion, bell pepper, 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. Edited to add: Depending on the texture of the ground turkey you use, the mixture may be on the wet side. 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
Instead of chopping the veggies, use a food processor to chop the onion and bell pepper into tiny, tiny pieces.
This may help kids who don't like the texture of chopped veggies to enjoy these meatballs.
Use almond flour for a grain-free, paleo version of this recipe, or use oat flour for a nut-free option.
Serve them any way you like. Sometimes we like them served plain with dipping sauce on the side (I used yellow and whole-grain mustard mixed together in the photos here, along with a simple marinara). You can also toss them in marinara and serve over pasta.