Turkey Meatballs

Turkey meatballs is a super easy, prepare ahead gluten-free meal made with turkey mince for a lower fat healthier option.

I enjoy eating bolognese but sometimes it is a bit too rich and you want a lighter option. These turkey meatballs are easy to make and you can add vegetables to the meatballs and the sauce to make them go a little further. You can prepare in advance and leave in the fridge until you are ready to cook them - then simply cook in the oven. You can even freeze the meatballs and then defrost and cook. An easy mid-week meal.

Gluten-Free Turkey Meatballs

An easy, prepare ahead meal


Serves 4 (makes 24 golf ball sized meatballs)

For the meatballs:

  • c.500g turkey mince (1 pack)
  • 50g gluten free breadcrumbs
  • 1 red onion
  • 1 clove garlic
  • 1 courgette (optional)
  • large handful watercress (optional)
  • 1 tsp mixed herbs
  • seasoning
  • 1 egg

For the sauce:

  • 1 red onion
  • 1 clove garlic
  • 1 tin chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano or herbs of your choice
  • seasoning
  • 2 large handfuls spinach leaves (optional)
  • parmesan
  • Gluten-free spaghetti to serve


  • Finely chop the onion and garlic. You can fry these if you like - I don't bother but they will have a more caramelised flavour if you do.
  • Grate the courgette and finely chop the watercress. You can do all this in a food processor if you like.
  • Put all the ingredients in a bowl and mix well.
  • Wet your hands and make small meatballs with the mixture (about the size of a golf ball).
  • Place in an oven proof tray and cover and put in the fridge for at least 30 minutes.
  • At this point you can open freeze the meatballs and then put in a tub and remove as many as you want at a time. Defrost and cook as below.
  • Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
  • Bake the meatballs in the oven for 15 minutes.
  • Whilst the meatballs are cooking, make the sauce.
  • Chop the onion and garlic.
  • Fry in a pan with a little olive oil for around five minutes.
  • Stir in the tomatoes, tomato purée, seasoning and stir well.
  • Fill up the tomato tin with water and pour into the pan as well.
  • Simmer for around 10 minutes.
  • Cover the baked meatballs with the sauce.
  • Add the washed spinach leaves to the tray and stir (optional).
  • Cover with a grating of parmesan (optional).
  • Cook in the oven at a reduced temperature of 180°C/160°C fan/350°F/gas mark 4 for another 20-25 minutes.
  • Serve with gluten-free spaghetti.
  • You can use any mince for these meatballs. I quite like using pork mince or sausagemeat.
  • The vegetables are optional, but an easy way of getting your five a day!
  • I like to chili-up the leftovers the next day but adding chili powder and kidney beans to the mix and serving with rice.
  • When I have some bread that is getting past its best, I like to whizz up some breadcrumbs in the food processor and then freeze until I need them.
  • You can chop all the onion and garlic together and then just save half for the sauce for later.
  • You can make the sauce and then keep in the fridge until you cook the meatballs.
  • As you don't fry these meatballs they won't look brown so if you have a little more time you can fry the meatballs before cooking in the oven.