Description
Juicy and flavorful, these gluten-free turkey meatballs make a delicious appetizer and finger food for gatherings and dinner parties. Serve with your favorite sauce and your guests will be begging for seconds! Totally dairy-free too.
Ingredients
- 1 1/2 pounds ground turkey
- 1 cup gluten-free panko breadcrumbs
- 1 onion, diced
- 2 tablespoons grated garlic
- 2 eggs
- 3 tablespoons chopped parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon gluten-free Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/3 teaspoon ground black pepper
Instructions
- Combine Ingredients: Place ground turkey, eggs, mustard, Worcestershire sauce, panko, salt, herbs and pepper in a bowl. Add the chopped onions, garlic and chopped parsley.
- Mix Ingredients: Mix the ingredients very well until you get a homogeneous meatball mixture.
- Form Meatballs: Form the meatballs into 1-1.5 inch balls (you’ll get approximately 20 meatballs) and place them on a parchment-lined plate.
- Cook the Meatballs:
- Method 1 (Oven): To bake, preheat the oven to 375F and line a large baking dish or sheet pan with parchment paper. Place the meatballs on parchment paper. Spray meatballs with cooking spray. Bake for about 15 minutes. Flip the meatballs over and bake for another 10 minutes. If the meatballs are large, you can increase the baking time by 5 minutes.
- Method 2 (Air Fryer): To air fry, line the air fryer basket with parchment paper and preheat the air fryer to 370F. Spray the turkey meatballs with cooking spray before air frying for 12 minutes on one side. Then flip the meatballs in the air fryer and cook for another for 8-10 minutes.
- Serve and Enjoy: Serve the meatballs warm, with fresh herbs and your favorite dipping sauce (such as marinara sauce, ketchup, sriracha chili sauce, sriracha aioli, garlic aioli, copycat Raising Cane’s dipping).
Notes
Ground Turkey: Since this is a recipe for turkey meatballs, ground turkey is the key ingredient here. I recommend using higher-fat ground turkey for more flavor and taste. Alternatively, if you want to make meatballs with other types of ground meat, go ahead and swap out the ground turkey with ground chicken, ground pork or ground beef.
Panko Breadcrumbs: I used gluten-free panko breadcrumbs to make this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular panko bread crumbs instead.
Onion: I used a yellow onion, but white onions or red onions will work just as well.
Garlic: Freshly grated garlic adds amazing flavor to these meatballs, so make sure to add it in. Alternatively, you can use garlic paste instead.
Eggs: Eggs act as the binder for the ingredients in these meatballs, so make sure to add them in.
Parsley: I like added fresh chopped parsley for color and taste. Alternatively, you can also rehydrate dried parsley (let dried parsley soak in water for 10 minutes before using) if you don’t have fresh parsley on hand.
Mustard: I used Dijon mustard, but any type of mustard will work just as well.
Worcestershire Sauce: I used gluten-free worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular worcestershire sauce instead.
Dried Herbs: I used a mix of dried thyme and dried rosemary for added flavor, but feel free to add whichever dried herbs you prefer.
Storing/Freezing: To store, place these gluten-free dairy-free turkey meatballs in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving. To freeze, place the meatballs on a parchment-lined baking sheet and freeze for at least 1 hour until they are hardened, before transferring the semi-solid meatballs to a freezer-safe container or freezer bag.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizers
- Method: Baking
- Cuisine: Western
