How to Make Gluten-Free Turkey Meatballs with Homemade Marinara Sauce

Simple Summary

These gluten-free turkey meatballs are tender, flavorful, and paired with a rich marinara sauce for a delicious and healthier twist on a classic Italian dish.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the meatballs:

• 1 pound ground turkey
• 1/4 cup almond flour
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

For the marinara sauce:

• 1 can (28 oz) crushed tomatoes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon tomato paste

Instructions

1. In a large bowl, combine ground turkey, almond flour, egg, Parmesan cheese, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.

2. Form the mixture into 16 meatballs, each about 1.5 inches in diameter.

3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 165°F/74°C).

4. Remove meatballs from the skillet and set aside.

5. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

6. Add crushed tomatoes, dried oregano, dried basil, salt, red pepper flakes (if using), and tomato paste. Stir to combine.

7. Bring the sauce to a simmer, then reduce heat to low and let it cook for 15 minutes, stirring occasionally.

8. Add the cooked meatballs back into the skillet with the marinara sauce. Simmer for an additional 5 minutes to allow the flavors to meld.

9. Serve hot, garnished with fresh basil or additional grated Parmesan if desired.

Chef's Notes

• For a smoother texture, you can pulse the almond flour in a food processor before adding it to the meatball mixture.
• If the meatball mixture feels too wet, add a bit more almond flour. If it's too dry, add a splash of water or broth.
• These meatballs can be baked instead of pan-fried. Arrange them on a baking sheet and cook at 400°F (200°C) for 20-25 minutes, turning halfway through.
• The meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Info

Per serving (4 meatballs with sauce): Approximately 420 calories, 30g protein, 15g carbohydrates, 28g fat. This dish is high in protein and contains healthy fats from the olive oil and almond flour. It's also a good source of lycopene from the tomatoes, which is known for its antioxidant properties.

Serving Suggestions

Serve these gluten-free turkey meatballs over zucchini noodles for a low-carb option, or with gluten-free pasta for a more traditional meal. A side of roasted vegetables or a crisp green salad complements the dish nicely. For a complete Italian-inspired dinner, pair with a glass of red wine and finish with a small scoop of lemon sorbet for dessert.