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gluten free turkey Meatballs

Gluten-Free Turkey Meatballs (No Breadcrumbs!)

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  • Author: Andrea Sprague
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 24 1" meatballs 1x


These are not your typical gluten-free meatballs. With the help of potato flakes, these stay moist and tender, unlike the dense, springy effect that most gluten-free breadcrumbs give. Perfect as a snack, or as a part of a meal.



2 teaspoons extra virgin olive oil

¼ medium onion chopped fine, about ½ cup

2 medium garlic cloves, minced, about 2 tsp

1 large egg

3 tablespoons milk (regular dairy or unsweetened almond milk)

2 tablespoons plain potato flakes

1 tablespoon tomato paste

1 tablespoon minced parsley

1 teaspoon chopped fresh thyme leaves

1 teaspoon dried oregano

¼ teaspoon garlic powder

½ cup grated zucchini, smallest grate

¼ cup grated carrot, smallest grate

1 pound ground turkey thigh

2 teaspoon salt

¼ teaspoon ground pepper


  1. Heat oven to 350 degrees, line a baking sheet with foil or parchment paper if needed and spray with a little oil.
  2. Place a medium sauté pan over medium-high heat, add the oil and when hot (oil should move quickly when tilted), add the onions and cook until softened, stirring occasionally, about 3 to 4 minutes. Add the garlic and stir, another 30 seconds. Remove from heat and let cool.
  3. In a large bowl, whisk together the egg and milk. Stir in the potato flakes, tomato paste, parsley, thyme, oregano, garlic powder and cooled onion mixture.
  4. Place the grated zucchini in a paper towel and squeeze over a bowl or the sink to remove as much moisture as possible.
  5. Add the squeezed zucchini to the egg mixture bowl along with the carrots, ground turkey, salt and pepper. Mix well until all ingredients are evenly distributed throughout the turkey.
  6. Shape into 1 to 2 inch balls and place on prepare baking sheet, place in oven for 30 minutes.
  7. Remove from oven and I usually cut into one of the meatballs to peek inside just to make sure it is fully cooked, no longer pink. Also, I just want to hurry up and eat one!


**You can also pan fry the meatballs, which gives them a really nice color, better texture and I think, a better flavor. Do this by heating the same sauté pan you used for the onions, add a little olive oil, place over medium high heat and cook the meatballs in batches, turning every minute or so to brown all the sides. Place on baking sheet and bake for 20 minutes to finish cooking them through.