Homemade Turkey Meatballs: gluten free, dairy free, still delish

I’m constantly trying to find substitutes for breadcrumbs and/or ricotta in meatballs, you know something that will add some moisture but isn’t a carb or cheese… its hard. But this week I tried a new trick and it actually worked.

What to used:

  • 1lb ground turkey thigh
  • 1/2 can diced tomatoes aka the secret (save and freeze the other half, we’ll use them again soon!)
  • palmful each of dried oregano & dried basil
  • handful of fresh basil leaves (shiffoned)
  • generous sprinkle of nutritional yeast
  • 2 eggs beat
  • salt to taste (but don’t actually taste, its raw poultry yuck!)

How to:

Mix all of those ingredients in a big bowl. Make into meatballs (larger than a golf ball, smaller than a tennis ball) and place on a  baking sheet. Pop in the oven at 375 for 40-45 minutes.

It was super simple and they were actually pretty darn good. I should have added  little more salt and other herbs would be nice, like parsley. But I ended up eating them with a  hearty drizzle of pesto so the lack of salt & green herbs wasn’t an issue. See the little video below as well as photos!

Note: Next time I might also try adding in marinated sun dried tomatoes and kalamata olives for even more moisture and flavor!

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