Gluten Free Italian Turkey Meatballs in Marinara
These tender, herb-packed meatballs simmered in a garlicky crushed tomato sauce are the kind of comfort food that feels totally indulgent — and they happen to serve four generously. The swap that makes everything work is gluten free breadcrumbs, which bind the ground turkey just as effectively as traditional breadcrumbs while keeping every bite safe from gluten. A splash of whole milk and finely grated Parmesan keep the turkey moist and savory, so there's no dry, crumbly texture to worry about. Baking the meatballs first at 400°F gives them a little structure before they finish simmering in the sauce, which means they hold together beautifully and soak up all that oregano-and-garlic marinara. The sauce itself is dead simple — sliced garlic bloomed in olive oil, crushed tomatoes, and a pinch of red pepper flakes if you like a little heat. Everything comes together in about 40 minutes, making this a genuinely weeknight-friendly dinner that doesn't taste like a compromise. Finish with torn fresh basil and you've got a plate that looks and tastes like it came from a proper Italian kitchen.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- ⅓ cup gluten free breadcrumbs
- 1 large egg
- 3 tbsp whole milk
- ¼ cup finely grated parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the marinara
- 1 can (28 oz) crushed tomatoes
- 3 cloves garlic, thinly sliced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground turkey, gluten free breadcrumbs, egg, milk, Parmesan, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
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