from Andrea Boje Sprague, "CK"
1 hr
prep: 30 min
cook: 30 min
Turkey Meatballs (Gluten Free)
ingredients
all
2 tsp Oil
1 quarter Onion
chopped fine (about a half cup)
2 medium Garlic
minced (about 2 teaspoons)
1 large Egg
3 tbsp Milk
regular dairy or unsweetened almond milk
2 tbsp Potato flakes
plain
1 tbsp Tomato paste
1 tbsp Parsley
minced
1 tsp Fresh thyme leaves
chopped
1 tsp Oregano
dried
1/4 tsp Garlic powder
1/2 cup Zucchini
grated on smallest grate
1/4 cup Carrot
grated on smallest grate
1 lb Turkey thigh
ground
2 tsp Salt
1/4 tsp Pepper
ground
cookware
Creating a meatball recipe without breadcrumbs but still keeping it moist can be a challenge. These meatballs have a small amount of potato flakes instead which help with the binding and keeping moisture in, while also making it gluten free. This version is made with ground turkey as well as shredded carrot and zucchini, but you will never know the veggies are in there.
1
Heat oven to 350 degrees, line a baking sheet with foil or parchment paper if needed and spray with a little oil.
2
Place a medium saute pan over medium high heat, add the oil and when hot (oil should move quickly when tilted), add the onions and cook until softened, stirring occasionally, about 3 to 4 minutes. Add the garlic and stir, another 30 seconds. Remove from heat and let cool.
3
In a large bowl, whisk together the egg and milk.
4
Stir in the potato flakes, tomato paste, parsley, thyme, oregano, garlic powder and cooled onion mixture.
5
Place the grated zucchini in a paper towel and squeeze over a bowl or the sink to remove as much moisture as possible.
6
Add the squeezed zucchini to the egg mixture bowl along with the carrots, ground turkey, salt and pepper. Mix well until all ingredients are evenly distributed throughout the turkey.
7
Shape into 1 to 2 inch balls and place on prepare baking sheet, place in oven for 30 minutes.
8
Remove from oven. Cut into one of the meatballs to peek inside just to make sure it is fully cooked and no longer pink.
notes
You can also pan fry the meatballs, which gives them a really nice color, better texture and I think, a better flavor. Do this by heating the same saute pan you used for the onions, add a little olive oil, place over medium high heat and cook the meatballs in batches, turning every minute or so to brown all the sides. Place on baking sheet and bake for 25 minutes.