Gluten-Free Baked Meatballs

Ingredients

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• 1.5 lbs ground chicken or turkey
• 1/2 cup gluten-free breadcrumbs Shop
• 1/4 cup finely chopped onion
• 1 large egg, lightly beaten
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup gluten-free chicken or vegetable stock Shop
• 2 tbsp gluten-free tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C) and lightly grease a baking sheet. In a large bowl, gently combine the ground chicken or turkey, gluten-free breadcrumbs, finely chopped onion, beaten egg, chopped fresh parsley, salt, and black pepper. Mix until just incorporated, being careful not to overwork the mixture, which can lead to tough meatballs.
2. 2 Roll the meat mixture into uniform meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, or until the meatballs are golden brown and cooked through, with an internal temperature reaching 165°F (74°C).
3. 3 While the meatballs are baking, prepare the sauce. Heat the olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. 4 Pour in the gluten-free chicken or vegetable stock and the gluten-free tamari or coconut aminos. In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, then stir this slurry into the simmering liquid in the skillet. Continue to cook, stirring constantly, for about 2-3 minutes until the sauce has thickened to a glossy consistency.
5. 5 Once the meatballs are cooked, carefully add them to the skillet with the thickened sauce. Gently toss the meatballs to coat them evenly in the sauce. Allow them to simmer in the sauce for an additional 5 minutes, allowing the flavors to meld beautifully. Serve the saucy meatballs hot over your favorite gluten-free pasta, rice, or mashed potatoes.

Nutrition (per serving)

Tips & Notes

• Mix the meatballs gently with your hands. Overworking ground chicken or turkey makes them dense.
• Wet your hands before rolling so the mixture doesn't stick and the meatballs stay round.
• Use a scoop or tablespoon for the meatballs so they are the same size and bake evenly.

Common questions