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Overhead view of gluten free meatballs seared in a pan.
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Gluten Free Turkey Meatballs

You will love these tasty gluten free turkey meatballs! They are easy to make, ready in under 30 minutes, and work great for freezing and meal prepping. Add them to pasta sauce, meatball subs, or bowls. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: 30-minute meals, dairy free, gluten free, meal prep, meatballs
Servings: 4 servings
Calories: 285kcal
Author: Elise Shivamber

Ingredients

  • 1 pound ground turkey 93% lean
  • 1 large egg
  • ½ cup gluten free crackers crumbled to a medium-fine crumb; I like Simple Mills Almond Flour crackers
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • ½ teaspoon onion powder
  • 1 tablespoon Italian seasoning

Instructions

Make Meatballs

  • Add all ingredients to a large bowl, and mix until just combined. Don't over mix.
  • Roll into 12 equal sized meatballs.

To Bake Meatballs

  • Preheat oven to 350°F.
  • Spread meatballs evenly among 2 small baking sheets or one large baking sheet.
  • Bake for 20-25 minutes, until the internal temp reaches 165°F.
  • Next, broil on high for 2-3 minutes, until the tops are slightly browned.

To Sear Meatballs

  • Heat up a large skillet or sauce pan over medium heat. Add about 1 tablespoon of extra virgin olive oil to the pan.
  • Sear meatballs 3-5 minutes per side, until all sides are browned and the meatballs are fully cooked through and have reached an internal temp of 165°F.

In an air fryer

  • Add the meatballs to the basket or tray of your air fryer.
  • Cook them at 350°F for about 10 minutes, until the outsides are golden brown and the internal temperature has reached 165°F.

In a slow cooker

  • I recommend first searing the meatballs in a skillet to get the extra flavor from browning them. Once they are seared, transfer them to the crock pot with your favorite sauce.
  • For seared meatballs, cook for 2-3 hours on high or 4-5 hours on low.
  • If you want to skip the searing, add the raw meatballs to the slow cooker, and cover with sauce.
  • To cook the meatballs from raw in the sauce, cook for about 4-5 hours hours on high, or 6-8 hours on low.
  • For either method, make sure the internal temperature reaches 165°F.

In a pressure cooker

  • Add the sauce to the pot, then add in the uncooked meatballs. Cook on high pressure for 6 minutes, then do a natural pressure release. Make sure the internal temperature reaches 165°F.

Notes

When cooking meatballs in the oven, avoid placing too many on a sheet tray and too close together. This will cause them to turn a grayish color instead of getting a nice browning.
Reminder: cooking acidic ingredients (tomato sauce or wine or citrus) in a cast iron pan for an extended time can release metal from the pan into your food. While it’s not harmful to consume, it can add a metallic flavor and ruin your pan’s seasoning over time. So while it is great to use a cast iron for searing meatballs, I would advise not to use it when adding tomato sauce after.
Always cook poultry to an internal temperature of 165°F. 

Nutrition

Serving: 3meatballs | Calories: 285kcal | Carbohydrates: 24g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 641mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg