Gluten-Free Turkey Meatballs (Baked)
These gluten-free turkey meatballs are easy to make in about 30 minutes! Made with ricotta cheese, the secret to their tender juiciness, along with Worcestershire sauce, parmesan, garlic, and Italian seasoning for delicious flavor.
Servings: 8 servings
Ingredients
- 1 pound lean ground turkey
- 1 large egg
- 3 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- ¼ cup whole milk ricotta cheese
- ½ cup gluten-free breadcrumbs panko or Italian seasoned
- ½ cup grated parmesan cheese
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes
Instructions
- Preheat oven to 425°F. Use convection roast setting, if you have it. Line a large baking sheet with parchment paper.
- Add all ingredients to a large bowl and mix with a fork until just combined. Do not overmix.
- Use a small cookie scoop (about 1 tablespoon) to portion the mixture onto the prepared baking sheet leaving a bit of space between each meatball. The mixture will be soft, which is normal. You can leave them as scooped or, for a rounder shape, lightly oil your hands or wear disposable kitchen gloves and gently roll each one into a smooth ball.
- Bake for 20-25 minutes until golden brown and cooked through to an internal temperature of 165°F.
Notes
Yield: about 40 meatballs, 5 per serving.
