WHEAT-FREE OVEN BAKED TURKEY MEATBALLS RECIPE
For those who which to avoid wheat products, here's a twist on an old classic meatball recipe that I bake, instead of pan fry. Traditional recipes call for bread crumbs. I substitute rolled oats, which tastes better, no wheat and superior texture. The meatballs do not fall apart when added to sauce.
These spicy meatballs have a depth of flavor that even my many men love! No one could not tell that I used turkey instead of beef.
WHEAT-FREE OVEN BAKED TURKEY MEATBALLS RECIPE:
Ingredients:
1.25 lbs. Lean ground turkey
1 large egg
3/4 cup rolled oats
1/4 c. grated Parmesan cheese
2 Tablespoons dark sesame oil
2 Tablespoons tamari sauce (low sodium)
2 Tablespoons chili paste
2 Tablespoons tomato paste
3/4 cup dry red wine
1 teaspoon ground pepper
1 teaspoon white pepper
1/4 teaspoon red pepper
1/4 teaspoon fennel seeds
1/4 teaspoon ground nutmeg
1 teaspoon cumin
1/2 teaspoon sage
Preparation:
Preheat oven: 375 degrees Fahrenheit.
Mix all ingredients, except the turkey, in a bowl.
Add the turkey to the ingredients and combine. I use my hands.
Form mixture into approximately golf-ball sized meatballs. Use a 1/3 measuring cup to get equal portions.
Place meatballs on a non-stick baking sheet (or line a baking sheet with parchment paper and spray with non-stick cooking spray.) Very lightly coat meatballs with olive oil. [NOTE: Aluminum foil does not work well. The meat will stick to the foil, and tear when turning the meatballs!]
Bake for 10-15 minutes until meatballs begin to brown.
Turn meatballs to brown on other side.
Bake another 10 minutes.
Serve warm with grilled veggies; or cool and store in covered container, and refrigerate.
COOKS NOTE: I refrigerated meatballs in container for 24 hours before adding to marinara sauce. Tasted fantastic!
Freezes well.
Great travel food for lunch!
Please let me know how you like it!
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