The secret to these baked turkey meatballs is a little bit of ricotta cheese. It keeps them incredibly tender and juicy, even though turkey is a leaner meat. Add in parmesan, garlic, Worcestershire sauce, and Italian seasoning, and you have gluten-free meatballs that are anything but bland!

A large shallow white bowl filled with golden-brown baked turkey meatballs, garnished with a sprig of curly parsley. A blurred bowl of pasta and a jar of marinara sauce are visible in the background.

Katie's Recipe Notes

These ground turkey meatballs are one of my go-to recipes. It's a protein that everyone at the table actually eats, and even though my picky eaters love them, the flavor is bold enough that the rest of us don't feel like we're missing out. I'll be honest, I've been known to eat a few straight off the baking sheet before they even make it to the table.

Pair them with my slow cooker spaghetti sauce and homemade gluten-free egg noodles for a meal your family will absolutely rave about. Or keep it simple on a busy weeknight with jarred sauce and dried pasta.

Ingredients

Ground Turkey: I used lean ground white meat turkey here. You can also use ground chicken, see my gluten-free chicken meatball recipe.
Whole Milk Ricotta Cheese: The secret ingredient! Trust me, you don't taste it, but it makes them so tender and juicy!
Gluten-Free Breadcrumbs: I love Aleia's brand, but any gluten-free breadcrumbs are fine. If you don't have breadcrumbs, try almond flour or finely ground gluten-free crackers.
Egg: The combination of egg and breadcrumbs acts as a binder so the meatballs don't fall apart.
To Make Dairy-Free: Eliminate the ricotta and parmesan cheeses. Use only ¼ cup breadcrumbs.

*Refer to the recipe card below for exact measurements.

How to Make Gluten-Free Turkey Meatballs

Step-by-step photo showing how to make turkey meatballs: combining ground turkey with breadcrumb mixture in a glass bowl, mixing until combined, rolling a single meatball by hand, and arranging rows of unbaked meatballs on a parchment-lined baking sheet.

Step 1: Mix the ingredients. Add all of the ingredients to a large bowl and mix together with a fork until just combined. Do not overmix or your meatballs will be tough.
Step 2: Scoop and roll. Use a small cookie scoop to portion the meat mixture, then roll each one into a smooth ball. This batch makes about 43 meatballs.
Step 3: Arrange on the baking sheet. Place the meatballs in even rows on a parchment-lined baking sheet. They can be close together but should not be touching.
Step 4: Bake. Bake at 425°, on convection roast if you have it, for 20-25 minutes. The meatballs should be golden brown and cooked through to 165°F.

Save This Recipe!

Enter your email to receive a direct link to this post.

A white plate of gluten-free turkey meatballs served over flat ribbon pasta with rich tomato sauce, garnished with parsley. A fork rests on the left side of the plate, with a Dutch oven and baking dish blurred in the background.

Make Ahead and Storage

Refrigerator: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Freezer: These meatballs freeze beautifully. Let them cool completely, then transfer to a freezer-safe bag or container for up to 3 months.
Reheating: Reheat in the air fryer, or warm them in a pot of spaghetti sauce on the stovetop.
Make ahead: You can roll the meatballs and refrigerate them uncooked on the baking sheet for up to 24 hours before baking. You can also freeze unbaked meatballs, and then bake from frozen, adding a few minutes to the cook time.