This Gluten-Free Turkey Meatballs is outrageously super moist and amazingly delicious. The first time my hubby ate this dish, he was dumbfounded by the fact that they were turkey meatballs. The juicy tender meatballs uses vegetable, eggs and cheese for the binding agent.
There are many variations of gluten-free turkey meatballs, however, this recipe differs from others. It does not use any gluten-free products like oats, rice flour or almond flour, for example. Unlike those binding agents, which create a firmer texture absorbing the juices from the meatballs, this version takes advantage of fresh zucchinis. Additionally, baking these meatballs is highly recommended to produce the juiciest and tender result possible. Be sure to use an oven-proof baking dish that is large enough to spread the meatballs in a single layer. This glass rectangular dish set works for many of my oven recipes.
Why does the zucchini worked as a binding agent in these Gluten-Free Turkey Meatballs?
The main reason these gluten-free turkey meatballs stay juicy and tender is how the zucchini is manipulated. First, zucchinis contain approximately 95 percent water. So it’s natural to think it may cause the meatballs to be soggy. The way to avoid soggy zucchini enabling them to be used as a binder is two-fold. One, the seeds contain quite a bit of the water so scooping them out eliminates the majority of the water. And two, shredding the vegetable instead of finely grating prevents excess water commingling with the meat. The remaining zucchini water content serves as a barrier preventing the turkey meat from drying out.
Additionally, finely grated cheese plus an egg provides extra binding coverage to form the meatballs shape. Also letting the seasoned mixture sit in the refrigerator for 20 to 30 minutes does two things. First, as the flavors hangout together, it creates an amazing flavor profile. And second, shaping the meatballs are easier. However, these meatballs will be soft to the touch, therefore, it is recommended that baking is the best cooking method. These Gluten-free Turkey Meatballs are also kid friendly. Serve this with your favorite pasta. Happy Cooking.
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Gluten Free Turkey Meatballs
Ingredients
- 1 pound turkey ground meat dark or white meat
- 1 yellow zucchini seeds removed and shredded coarsely
- 1 green zucchini seeds removed and shredded coarsely
- 1/2 cup asiago cheese finally grated
- 1/2 cup mixed herbs, cilantro, rosemary, thyme and oregano
- 1 tablespoon garlic grated
- 1 large shallot finely minced
- 2 tablespoons extra virgin olive oil
- 1 large egg beaten
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 32 ounces Marinara sauce freshly ground black pepper or your favorite pasta sauce.
Instructions
- In a medium size mixing bowl, add the ground turkey meat.
- Add in all the remaining ingredients, except the marinara sauce.
- Mix thoroughly to combine. Cover and refrigerate 20 to 30 minutes to allow the flavors to marry.Note: The mixture will be soft but not wet and runny. Refrigerating will help the shaping process easier.
PREHEAT THE OVEN 400F/204C DEGREES
- Use some extra virgin olive oil to lightly grease an ovenproof dish large enough to fit the meatballs and sauce.
- Shape the meatballs about 2 inches round. Or adjust the size to your preference. Add the meatballs to the greased baking dish.Note: This 2 inch size cooks perfectly for the recommended time, so if you change the size you'll need to adjust cook time.
- Bake the meatballs for 15 minutes until the top starts to brown slightly.
- Remove the meatballs from the oven – it should have released quite a bit of juices.
- Pour the sauce all over the meatballs. Bake for another 15 minutes to marry the sauce with the juices from the turkey.
- Remove from the oven and enjoy over your favorite pasta. Enjoy.
Nutrition
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