5-Ingredient Turkey Meatballs – Real Food Whole Life

5-Ingredient Turkey Meatballs

Image of 5-Ingredient Turkey Meatballs

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!

RECIPE ADAPTATIONS

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

Gluten-Free Oat Flour

Oat Flour

Kosher salt

8-inch chef knife

My Favorite Cutting Board

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!

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Image of 5-Ingredient Turkey Meatballs

5-Ingredient Turkey Meatballs


  • Yield:
    24 meatballs 1x


Description

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!



Scale

Ingredients

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


Instructions

  1. Preheat the oven to 400F.
  2. 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.
  3. Pour 1 tablespoon olive oil onto a sheet pan or large baking dish. Rub it around until the pan is well coated.
  4. 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.
  5. Drizzle the additional 1 tablespoon olive oil over the meatballs, rolling them around so they are well coated.
  6. Bake for 20 minutes, or until golden brown and cooked through, flipping once halfway through

Notes

*Make your own oat flour by placing 2 cups whole, rolled 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.

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.

 

22 comments to " 5-Ingredient Turkey Meatballs "

  • Allison Duke

    Hello! I am making a big batch of these today and I was wondering… do you think these would freeze well? Thank you! Love your blog!

    • Robyn Downs

      Allison, I think these would freeze beautifully! Once they are cooked put them on a sheet pan spread apart to freeze. Once the are frozen solid put them in a freezer bag and freeze away. 🙂

  • Melissa

    Can’t wait to try these! Please share a meatball recipe with spinach soon! 🙂

    • Robyn Downs

      Melissa, hope you enjoy these! And thanks for the suggestion, I’ll add it to the list of recipes to test. 🙂

      • Melissa

        I made these last night and they are amazing! We had roasted green beans and asparagus with them… It was a wonderful meal. Thank you!

        • Robyn Downs

          Melissa, yay, I’m so glad you enjoyed! I love the idea of roasting green beans and asparagus alongside. Thanks for the tip! 🙂

  • Sara

    I made these with chickpea flour instead of oat since that’s what I had. Great, moist, nutty taste! Thanks for the recipe!

    • Robyn Downs

      Wow, I love that idea Sara! I will definitely be trying it with chickpea four next time. Thanks for the suggestion! So glad you enjoyed. 🙂

  • Amber

    Yum, I made these and served on whole wheat rolls with marinara sauce and cheese for Meatball Subs with a side salad of spinach and tomatoes. There were no leftovers after feeding 2 adults, 2 teenagers and 1 toddler! My son loved adding the onion and pepper to the food processor, I loved not finely dicing anything.

    • Robyn Downs

      Amber, yum, love turning these meatball into subs. Sounds amazing! Fun that you got your little one in the kitchen, too. 🙂

  • Melissa sims

    Cooked these babies and served over zoodles with marinara and was phenomenal! Subbed tigernut flour for almond flour. Worked like a charm😋

  • I made these tonight and served alone, with pasta sauce. They were delicious and definitely our new favorite turkey meatball recipe. Thanks, Robyn!

  • Nanette

    These look yummy. I plan to make them for a party. What is the best way to reheat them and keep them warm for the party?

    • Robyn Downs

      Nanette, hmmm, I’m not sure on that one. If you have a crockpot you could set it to low, pop the cooked meatballs in, cover and transport. You could also cover the sheet pan with foil and then gently reheat when you arrive. Hope you enjoy!

  • Nicole

    I made this tonight – thank you so much for the recipe! Question… I couldn’t get them to cook evenly, could it be because I used extra lean ground turkey (making them as a WW meal) and regular flour? They also stuck to the tray and I kept losing layers when I turned them. Lol. I’m a mess! They didn’t look anything like yours, so just curious!

    • Robyn Downs

      Nicole, the lack of fat is definitely going to make the meat stick. You should really only need to flip them once. Using a silicone baking mat should help with the sticking, as would greasing the pan with some olive oil. Hope this helps! 🙂

      • Nicole

        Thank your for replying! I oiled the the pan, maybe just not enough? … hmmm… I’ll use my silicone mat and try again with lean turkey vs the extra lean. 🙂 Thank you! (Ps – they were still super yummy, just not as pretty as yours!)

        • Robyn Downs

          Fingers crossed it works a bit better with the adjustments! Also, make sure the oven is all the way pre-heated and wait until the cook a little more before trying the flip. You can also skip the flip and just wait until they’re cooked through. 🙂

  • Jillian

    This is the fourth or fifth time I made these meatballs and I had to comment and say how amazing they are. They come out awesome every time. I like trying different spices to see how they come out. Never disappointed so far. So glad I don’t have to find another meatball recipe for the rest of my life, ha!

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