Gluten-Free Turkey Meatballs Recipe for Tender, Flavorful Bites

Easy, flavorful gluten free turkey meatballs made with ground flaxseed instead of breadcrumbs.

This easy gluten-free meatball recipe has been a favorite on the site since 2016. We’ve made these countless times and refined the method over the years. The version below is the result of that testing — simple, reliable, and full of flavor.

I don’t make them every week, but when I do I always wonder why I wait. If I’m not making these, I’m often making their buffalo chicken cousin. They’re versatile and crowd-pleasing.

Although the original recipe has always been gluten free, we recently adjusted it to be dairy free in our house. Notes for dairy-free swaps are included in the recipe. The meatballs are still delicious and remain my go-to gluten-free recipe.

I often use ground turkey because it’s lower in fat, but you can use any ground meat you prefer — beef, chicken, pork, or a combination. Adjust the fat content to your taste.

These meatballs rely on ground flaxseed instead of breadcrumbs, plus a handful of spices, some Parmesan (or dairy-free alternatives), an onion, and crushed tomatoes. The slow cooker does most of the work, so hands-on time is minimal.

Gluten Free Meatball Recipe Ingredients

• 1 large egg
• 2 pounds ground turkey (or other ground meat)
• 2/3 cup ground flaxseed
• 1/3 cup grated Parmesan cheese (or dairy-free substitute)
• 2 Tbsp olive oil (plus extra for frying)
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large onion, roughly chopped
• 2 (28-ounce) cans crushed tomatoes

How to Make Ground Turkey Meatballs

STEP 1: In a large bowl, lightly beat the egg. Add the ground turkey, ground flaxseed, Parmesan, olive oil, garlic, oregano, basil, salt, and pepper. Stir with a spatula until everything is evenly combined.

STEP 2: Form the mixture into uniform balls. A cookie scoop or small ice cream scoop makes consistent portions easy; mine are about 1 oz each.

STEP 3: Place the chopped onion in the bottom of your slow cooker and pour one can of crushed tomatoes over it.

STEP 4: Heat a skillet with a bit of olive oil over medium heat and lightly brown meatballs in batches, about 1–2 minutes per side. Browning helps them hold together in the slow cooker and develops flavor. Transfer each browned batch to the slow cooker.

When all meatballs are browned, cover them with the remaining can of crushed tomatoes.

STEP 5: Cover and cook on low for 6–7 hours or on high for 4–5 hours. Use a meat thermometer to verify doneness; poultry should reach 165°F (74°C).

Serve meatballs on their own, in rolls for subs, over pasta, or on salads. They freeze and reheat well.

Tips For Making Gluten Free Meatballs

– Any ground meat works well — try mixes of beef, pork, or turkey for different flavors.
– If you don’t need them to be gluten free, you can replace the ground flaxseed with an equal amount of breadcrumbs.
– To make them dairy free, swap the Parmesan for gluten-free breadcrumbs, vegan cheese, or an extra 1/3 cup ground flaxseed.
– If you don’t want to use a slow cooker, simmer the meatballs and sauce on the stovetop over medium-low until cooked through and the sauce thickens, about 35 minutes.
– Always check a few meatballs with a thermometer to ensure a safe internal temperature of 165°F (74°C) for poultry.

What to Serve With Turkey Meatballs

These are great tucked into buns for a meatball sub, piled over pasta, or served alongside roasted vegetables or a simple salad.

Gluten Free Turkey Meatballs Storage

Stored in an airtight container, cooked meatballs will keep in the refrigerator up to one week. To make ahead, complete the recipe through the browning step, then refrigerate for up to one day or freeze for up to two months. Add cold or frozen meatballs to the slow cooker and cook as directed. Cooked meatballs freeze well in sauce for up to two months; thaw in the refrigerator before reheating.

These meatballs are versatile, tasty, and kid-approved. Tender and flavorful, they’re an easy homemade alternative to frozen options and make a great staple for weekly meal prep.

Recipe Details

Prep time: 45 mins | Cook time: 6 hrs | Total time: 6 hrs 45 mins | Servings: about 36 medium meatballs

Ingredients (summary)

• 1 large egg
• 2 lb (907 g) ground turkey (any fat content)
• 2/3 cup (63 g) ground flaxseed
• 1/3 cup (30 g) grated Parmesan cheese (or substitute)
• 2 Tbsp (30 mL) olive oil, plus more for frying
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large onion, roughly chopped
• 2 (28-ounce) cans crushed tomatoes (1588 g)

Instructions (summary)

1. Beat the egg in a large bowl and add the ground turkey, flaxseed, Parmesan, olive oil, garlic, oregano, basil, salt, and pepper. Mix until combined.
2. Shape into uniform meatballs and set on a plate.
3. Place chopped onion in the bottom of the slow cooker and pour one can of crushed tomatoes over it.
4. Brown meatballs in a skillet, 1–2 minutes per side, then transfer to the slow cooker. Cover with the second can of crushed tomatoes.
5. Cook on low 6–7 hours or high 4–5 hours. Check internal temperature (165°F / 74°C for poultry).
6. Make ahead: Browned meatballs refrigerate up to 1 day or freeze up to 2 months. Cook from cold or frozen as directed.

Nutrition values are approximate. A single medium meatball is roughly 58 kcal, with about 7 g protein and 3 g fat, depending on ingredients used.