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

Gluten Free Turkey Meatballs

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These easy, delicious gluten free turkey meatballs are made with ground turkey, without breadcrumbs or eggs, and can easily made and frozen.
Course Appetizer, Main Course
Cuisine Italian
Diet Gluten Free
Keyword gluten free, meatballs, turkey
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 24 meatballs
Calories 49


  • 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 ground turkey
  • 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. 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.


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.


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