• 450 g gluten-free egg noodles, cooked according to package directions
• 450 g ground turkey (or substitute ground chicken, lamb, or beef)
• 5 ml (1 tsp) sea salt
• 2 ml (½ tsp) freshly ground black pepper
• 15 ml (1 Tbsp) onion, finely minced
• 118 ml (½ cup) rice crumbs (or gluten-free breadcrumbs)

Dill-Mint Sauce

• 60 ml (¼ cup) melted butter or canola oil
• 30 ml (2 Tbsp) gluten-free all-purpose flour
• 125 ml (½ cup) chicken stock (or vegetable stock)
• 125 ml (½ cup) rice sour cream (or regular sour cream if not dairy-free)
• 15 ml (1 Tbsp) fresh dill, chopped
• 15 ml (1 Tbsp) fresh mint, chopped

Instructions

1. Preheat your oven to 190°C (375°F / Gas Mark 5).
2. Prepare the meatballs: In a large mixing bowl, combine the ground turkey, sea salt, black pepper, minced onion, and rice crumbs. Mix gently until just combined — avoid overworking the mixture.
3. Shape the meatballs: Moisten your hands with water and roll the mixture into golf-ball-sized meatballs (about 4 cm / 1.5 inches in diameter). Arrange them in a single layer on a large, shallow baking sheet.
4. Bake: Cook the meatballs for 20–25 minutes until fully cooked through (internal temperature should reach 74°C / 165°F).
5. Make the sauce: While the meatballs are baking, heat the butter or canola oil in a medium saucepan over medium heat. Whisk in the gluten-free flour and cook for 1–2 minutes until smooth and no lumps remain.
6. Finish the sauce: Gradually pour in the chicken stock while whisking constantly until well blended and smooth. Stir in the rice sour cream, chopped fresh dill, and chopped fresh mint. Heat through gently (do not boil). Taste and adjust seasoning if needed.
7. Serve: Divide the cooked gluten-free egg noodles among four plates. Top with the baked meatballs and generously spoon the warm dill-mint sauce over everything. Garnish with extra fresh herbs if desired.

Tips & Variations

• Dairy-free version: Use canola oil instead of butter and a plant-based sour cream alternative.
• Protein swaps: Ground lamb gives a more Greek-inspired flavour; beef or chicken work beautifully too.
• Lower carb option: Serve over zucchini noodles (zoodles) or cauliflower rice instead of pasta.
• Extra brightness: Add a squeeze of fresh lemon juice to the sauce for a zesty lift.
• Storage: Leftovers keep well in the fridge for 3–4 days. Reheat gently on the stovetop with a splash of stock to loosen the sauce.

This dish is family-friendly, allergy-aware, and full of fresh flavour. The combination of savoury meatballs and the light, creamy herb sauce is truly irresistible!