If you’re looking for a flavorful, allergy-friendly twist on classic Italian meatballs, these gluten-free and dairy-free Italian turkey meatballs are a game-changer. No eggs, no breadcrumbs from wheat, and no cheese needed — yet they hold together beautifully and deliver all the savory, herby goodness you crave.
Perfect for spaghetti night, meal prep, or as appetizers, these meatballs are juicy, tender, and ready in under an hour.
Serves 4-6
1 1/2 lbs/675g ground turkey
1 onion minced, or 2 teaspoon/10ml dry onion
1 cup/225ml crisped rice crumbs
1/2 teaspoon/2ml garlic powder
1/2 teaspoon/2ml dry thyme
1/2 teaspoon/2ml Italian seasonings
1/4 teaspoon/1ml salt
8 turns on pepper mill
1 tablespoon/15ml Worcestershire Sauce
1 heaping tablespoon/15ml minced fresh parsley
2-3 tablespoons/30-45ml stock or water
1 onion minced, or 2 teaspoon/10ml dry onion
1 cup/225ml crisped rice crumbs
1/2 teaspoon/2ml garlic powder
1/2 teaspoon/2ml dry thyme
1/2 teaspoon/2ml Italian seasonings
1/4 teaspoon/1ml salt
8 turns on pepper mill
1 tablespoon/15ml Worcestershire Sauce
1 heaping tablespoon/15ml minced fresh parsley
2-3 tablespoons/30-45ml stock or water
Preheat oven to 375F/190C/GasMark5
Combine turkey with all ingredients except water. Add water and mix well. Using your hands form mixture into 2 inch/5cm balls and place on baking sheet.
Bake for 20-25 minutes or until browned.
For spaghetti and meatballs place the baked meatballs in a pot of simmering marinara.
Cook covered for another 20-30 minutes for extra flavour.
0 Comments