Veggie Turkey Meatballs (Gluten-Free)
This kid-friendly, allergen-friendly recipe, made with veggies and gluten free oats is a healthy and delicious alternative to store bought meatballs.
Equipment
- 1 Large Glass Bowl
- 1 Grater
- 1 Garlic Press
- 1 Chef Knife
- 1 Cutting Board
- 1 Baking Sheet with Rack
Ingredients
- 3 cloves garlic, minced
- 2 medium carrots, grated
- 1 medium zucchini, grated
- 1 medium onion, chopped
- 1 cup gluten-free quick oats
- 1/8-1/4 tsp salt
- 1/8-1/4 tsp pepper
- 1 tsp Italian seasoning
- 1 egg
- 2 lbs ground turkey (lean or breast)
Instructions
- Preheat oven to 350 degree F.
- Line a large baking sheet with foil or parchment paper. Place a baking rack on top. Lightly oil the baking rack to prevent meatballs from sticking.
- Mince garlic, set aside for 10 minutes.
- Wash & peel carrots. Grate into a large bowl.
- Wash and slice ends off of zucchini. Grate into the large bowl with the carrots.
- Wash and peel onion. Slice ends off and finely chop the onion, adding it to the veggie mixture in the bowl.
- Add minced garlic, salt, pepper, Italian seasoning and dry oats to the veggies. Stir until well combined.
- Add ground turkey and stir until fully blended (use your hands if necessary).
- Form into small to medium (1-1.5” diameter) meatballs.
- Bake for 25-35 minutes or until internal temperature reaches 165 degrees F.
- Serve with desired sides.
Notes
- These meatballs can be made on a baking sheet without a rack, but the fat from the meat will not be able to drip down, so the pan will be messier.
- The cook time will vary depending on the size of the meatballs. Smaller meatballs will cook more quickly than larger ones.
- This recipe makes ~52-54 meatballs.