These easy, delicious gluten free turkey meatballs are made with ground turkey, without any breadcrumbs or eggs.

Plus they can easily be made ahead and frozen for a quick, comforting meal any night of the week!

Close up shot of turkey meatballs sprinkled with parsley on a white plate.

about this gluten free turkey meatballs recipe

We love healthy gluten free meatballs around here!

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.

With hundreds of recipes on Real Food Whole Life, 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 daughter, Elle and husband, Andrew.

Second, they’re super versatile – they make the perfect, protein-packed afternoon snack, easy appetizer, lunch or pasta night addition.

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?

process & tips

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:

1. 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).

2. 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.

how to keep gluten free meatballs from falling apart

So without eggs, cheese or milk-soaked breadcrumbs… what keeps these meatballs together?

Our secret is that we use oat flour in this recipe to keep it breadcrumb free!

Almond flour is another breadcrumb free option if you want an easy paleo or whole30 option.

The other trick?

We add finely chopped veggies like onion and bell pepper to keep the meatballs moist and together.

Overhead shot of turkey meatballs sprinkled with parsley on a white plate.

ingredients & modifications

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.

Oat flour: You can use almond flour for a grain-free, paleo, whole30 version of this recipe. Or use oat flour for a nut-free option. Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.

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.

Olive oil: I like the flavor of olive oil best in this recipe. But any neutral oil will work in this soup, such as avocado oil, vegetable oil or canola.

Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.

Make your own oat flour by placing 2 cups whole, rolled oats in a blender, and blend until a coarse flour forms. You can also buy pre-made oat flour at well-stocked grocery stores or online.

ways to serve these healthy turkey meatballs

Serve them on top of cooked pasta, spaghetti squash or zoodles tossed with marinara, dairy-free pesto or any other sauce you like.

Or, create a hearty dinner bowl with roasted veggies & a grain base like rice, quinoa or creamy polenta.

They’re really fun as an appetizer too, we sometimes serve them plain with a mustard or marinara dipping sauce on the side.

Get creative with your toppings to make it your own! Some classics would be red pepper flakes, fresh basil & parsley, and grated Parmesan (traditional or dairy-free).

Close up shot of meatballs sprinkled with parsley on a white plate.

how to store or freeze leftover gluten free turkey meatballs

The best thing about this recipe is that it can be made ahead!

Make a double or triple batch and freeze the leftovers (if there are any) for a quick dinner or snack anytime.

Homemade turkey meatballs will keep well in the fridge for up to 3-4 days, in a sealed container.

This recipe also freezes well, store in a sealed freezer friendly container or zip-top bag for up to 2-3 months.

more gluten free meatball recipes

Easy Crockpot Turkey Meatballs

Buffalo Turkey Meatballs

Pineapple Teriyaki Meatballs

5-Ingredient Free Meatballs (egg-free, dairy-free, gluten-free)

Crockpot Mini Turkey Meatball Vegetable Soup

Thai Inspired Chicken Meatball Soup

this recipe is…

I hope you’ll make this easy Gluten Free Turkey Meatballs recipe soon.

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

Close up shot of turkey meatballs sprinkled with parsley on a white plate.
4.86 stars (7 ratings)

Gluten Free Turkey Meatballs

Servings: 24 meatballs
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
These easy, delicious gluten free turkey meatballs are made with ground turkey, without breadcrumbs or eggs, and can easily made and frozen.
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Ingredients

  • 1 small yellow onion, finely chopped, about ½ cup
  • 1/2 cup finely chopped red bell pepper, or yellow or orange 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

Instructions 

  • 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. 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.

Notes

Nutrition information is calculated for 1 meatball.
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, which will made prep easier and will help people who don’t like the texture of chopped veggies to enjoy these meatballs.
Use almond flour for a grain-free, paleo, whole30 version of this recipe, or use oat flour for a nut-free option.
Serve these meatballs any way you like, with dipping sauce on the side (I used yellow and whole-grain mustard mixed together in the photos here and a simple marinara).
You can also toss them in your favorite sauce and serve over pasta.
For more recipe notes & ingredient modifications, see the blog post above.
Author: Robyn Conley Downs
Course: Appetizer, Main Course
Cuisine: Italian

Nutrition Information:

Calories: 49kcal, Carbohydrates: 2g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 62mg, Potassium: 61mg, Fiber: 1g, Sugar: 1g, Vitamin A: 111IU, Vitamin C: 4mg, Calcium: 6mg, Iron: 1mg
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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