These Southwestern gluten-free turkey meatballs are seasoned with paprika, cumin, and cilantro and served with salsa, tomato sauce, or romesco. They’re an easy dairy-free weeknight meal made entirely on a sheet pan in the oven, and can be adjusted to be egg-free or low-FODMAP!
in my new recipe carnivore, I share many ways to make gluten-free meatballs.I have some go-to recipes that can be applied to any flavor or meat base, including these ground turkey Gluten Free Meatballs.
Classic Italian meatballs will use dry bread crumbs or stale torn bread soaked in milk ( Marcella Hazan Technology), eggs, and often shredded Parmesan cheese to help hold the meat mixture together while frying.
For those of you who can’t really tolerate these things: don’t worry. I’ve made gluten- and dairy-free meatballs a half dozen different ways and they always turn out fantastic.
One easy way to make gluten-free meatballs is simply to bake them on a pan in the oven instead of trying to cook them on the stove. If you don’t have to flip or disturb them, you’re really giving your binder the ability to do its job.
In these Gluten-Free Beef Meatballs And these classic Italian Gluten Free Chicken Meatballs, my binder of choice is ground whole oats. They add more fiber and nutrients than regular gluten-free bread crumbs and essentially disappear into the ball. This technique works best with eggs since they are fairly dry.
But my second favorite option, and the one I use in this gluten-free turkey meatballs recipe, is chia seeds. When mixed with liquid, chia seeds absorb water and become plump and gel-like. if you have chia pudding or manufacture Gluten-Free Overnight Oats Add in these super seeds and you get what I mean.
For this reason, chia seeds work very well with eggs. It’s just liquid enough to fill them up, and then they melt in the oven while keeping all the nutrients and fiber in the mix.
Make Gluten-Free Egg-Free Turkey Meatballs
If you don’t eat eggs, there are many ways to make good use of chia seeds.One of the top picks I use in these Gluten Free Turkey Burgers, is thawed frozen spinach. You want to remove most of the water, but the veggies will still retain enough water to plump up the chia seeds, and you’ll get extra plant power in your gluten-free turkey meatballs.
This same trick can be done with chopped zucchini and chia seeds, a technique I use in my low FODMAP turkey meatballs recipe My book SIBO made simple.
How to Freeze Gluten-Free Turkey Meatballs
Meatballs are a great option for freezing for later. Just transfer them to an airtight container. You can separate the rows with parchment paper if you want to avoid sticking. If you have room, you can always transfer the parchment-lined pan directly to the freezer, then pop the balls into the container after freezing.
How to Make Low FODMAP Meatballs
Since this recipe is already gluten and dairy free, you’re already halfway there on low FODMAP. Simply omit the garlic and onion and you are good to go. Since there are chili powder, cumin and coriander, it is enough to taste.
How to Serve These Gluten-Free Southwestern Meatballs
Since these gluten-free meatballs are seasoned with warm Mexican-inspired spices, you can get creative with how you serve them. I like to add them to a grain bowl topped with rice, avocado, and salsa. But you can also top spaghetti with gluten-free tomato sauce the traditional way.
mine Gluten-Free Romesco Sauce, made with a can of roasted red peppers, is also a quick and easy option that doesn’t require any cooking. It can also be easily made low FODMAP.
Finally, if ground turkey is not your thing, you can easily substitute ground chicken (try to find dark meat), ground beef, or even ground lamb.as you can see Gluten-Free Lamb Meatballs Recipecumin and lamb are an excellent combination.
More gluten-free meatball recipes:
Read on for these Southwestern Turkey Gluten Free Meatballs!
With health and hedonism,
Phoebe
Southwestern Gluten-Free Turkey Meatballs
serving size 4
raw material
- 1 lb ground turkey
- 1 shallots minced
- 1 garlic cloves minced
- 1 big egg beating
- 1 tablespoon chia seeds
- 2 tablespoon chopped fresh coriander leaves
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- ½ teaspoon paprika
instruct
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Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
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Add turkey, eggs, chia seeds, cilantro, salt, smoked paprika, cumin, and paprika to medium mixing bowl. Using clean hands, toss the turkey well, making sure not to overly separate the meat. Let the mixture sit at room temperature for at least 10 minutes, or longer in the refrigerator, to give the chia seeds time to activate.
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Divide meat into about 16 equal balls, about 2 tablespoons of meat each (I like to use an ice cream scoop for portioning). Arrange on the prepared baking sheet and bake in the middle of the oven until the top is lightly browned and cooked through, about 25 minutes.
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Serve meatballs warm over your favorite gluten-free pasta, noodles, rice, or “naked” on their own with salsa, romesco, or topped with a marinade.
If you make it, please tag @phoebelapine and #feedmephoebe – I’d love to see it!
