Turkey-Basil Meatballs


My kids like mini foods and anything on a stick, hence my love of making meatballs. These are great on their own, with marinara, or even speared on a skewer with a little rice and soy sauce. (Soy-ish sauce? I use wheat-free tamari. Coconut aminos would also be a good choice.)

Turkey-Basil Meatballs


  • 1 lb ground turkey thighs
  • 2 Tbsp fresh basil, finely minced or 6 squares of the Dorot’s frozen basil from Trader Joes
  • 2 pieces of fresh gluten-free bread. I use Udi’s.
  • 2 garlic cloves, finely minced or 2 tsp garlic purée
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1/4-1/2 tsp ground black pepper
  • 1/2 c gluten-free flour
  • Directions:

  • Preheat oven to 375. Prepare and grease a foil-lined baking sheet
  • Trim crusts off bread, then moisten with a little water. Squeeze out extra water and crumble into mixing bowl to make fresh breadcrumbs.
  • Add all ingredients, except the GF flour to mixing bowl and mix together thoroughly. Best done with hands 🙂
  • Make small meatballs, about 1 inch across. Roll in flour and place on tray.
  • To cook, either fry meatballs in a small sauté pan with melted fat of choice–I use Spectrum Shortening–or bake for 20 minutes in 375 oven, turning meatballs over after first 10 minutes
  • Options:

  • Add 1/2 c grated parmesan cheese before mixing
  • For paleo meatballs, leave out breadcrumbs and GF flour. If you want, use a grain-free flour like plantain, almond flour or even arrowroot.
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    About Jill R.

    Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains.
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