Main Entrees · Sides

Turmeric Turkey Veggie Meatballs (Gluten Free)

I love meatballs! It’s hard to find a meatball recipe without breadcrumbs. First of all, those two ingredients are used as a binder so the meatball doesn’t fall apart and can actually form a ball. I finally perfected this recipe and the main binder here is an egg and some nut cheese! I’ve been making it as my go-to recipe for the past several months. I change it up by adding different veggies in every time I make it!

Turmeric Turkey meatballs.JPG

Turkey Meatballs.jpg


Recipe Yields: 15 meatballs  // Serving Size: 3 meatballs
Prep Time: 15 minutes // Cook Time: 15 minutes

Ingredients:

  • 1 lb ground turkey
  • 1 egg
  • 1/3 cup vegan cheese* (I used parmela creamery)
  • 2 cups veggies of choice (I used bell peppers, spinach & shredded carrots)
  • 1 tsp garlic powder
  • 1/2 tsp basil
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Preheat oven to 350 F.
  2. Line 8 x 8 baking tray with parchment paper.
  3. While waiting for the oven to preheat, in a medium bowl, add turkey, egg, vegan cheese, veggies and spices/seasonings. Mix well.
  4. Shape and roll them into 1 inch sized balls (about the size of a golfball).
  5. Preheat a large pan & coat pan with olive oil.
  6. Add meatballs and cook until all sides are golden brown.
  7. Move to pan & let it cook in the oven for another 10-15 minutes.
  8. Double check the internal temperature and make sure it reaches 165 F.

*Can be subbed with any shredded cheese!

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