Turkey Meatballs (gf)
I love these turkey meatballs because they are super simple to throw together, they taste absolutely delicious, they’re a healthy option, and they’re so versatile. I normally serve them with either zoodles, spaghetti squash, or good ole pasta (GF of course!). These meatballs also heat up very well, which is great for meal prep. I sometimes make a batch on Sunday and use them for my lunch all week long!
The recipe calls for breadcrumbs, which definitely shouldn’t be left out. In terms of store-bought GF breadcrumbs, I haven’t had the best luck. They either taste weird or they have lots of not-so-great ingredients that seem very unnecessary. Because of that, I normally opt to make my own. To do so, just toast a couple pieces of your favorite GF bread, whip them around in a blender until crumbs form, and there you have it! GF breadcrumbs!
Another piece of this recipe that is actually super important is simmering the meatballs in sauce at the end. This step makes them unbelievably moist. Really, you could simmer the meatballs for as long as you’d like – they’ll just get better. I learned that one from my mom, who I’ve seen simmer her meatballs all day long.
*makes about 11 meatballs
The Secret GF
1 package ground turkey
½ cup GF breadcrumbs
1 tsp garlic powder
1 tsp parsley
1 tsp Herbs de Provence
¼ tsp salt
¼ tsp pepper
Sauce of your choosing
Preheat the oven to 350⁰F.
In a medium bowl, combine all ingredients. Use a fork (or you can resort to your hands!) to get everything really mixed together, but try not to over-work it or the meatballs might come out tough.
Roll mixture into 1-inch balls and place on a baking sheet lined with parchment paper.
Bake balls for 15 minutes, then flip them all over. Bake for another 15 minutes, or until the internal temperature reaches 165⁰F.
Once out of the oven, simmer in sauce for about 15 minutes and serves over zoodles, spaghetti squash or GF pasta.