Gluten Free Turkey Meatballs

Something about homemade meatballs warms the soul. A lot of times, meatballs get categorized into a Fall/Winter meal with a hearty tomato sauce, but we love them all year long. This recipe is a favorite in our family to serve with many things. The kids love it with Tinkyada Brown Rice Spaghetti, but T & I prefer it over a lentil pasta or spaghetti squash. Our favorite lentil pasta right now is Cyebele's Free to Eat Green Lentil(Kale, Broccoli & Spinach) Pasta.

Although, these do take a little long to make because you have to sauté the onion, let it cool then you brown the meatballs before baking them in the oven - it is worth it though! Don't skip the browning step, I have before and while the meatballs are still good, they are missing that flavor and texture you get in the browning process.

Time saver tip: Sauté the onion, mix the indigents and form the meatballs the night before or the morning of and stick them in the fridge. That way at dinner time, all you have to worry about is the cooking part.

Egg Allergy Replacement: Since there is an egg in this recipe, I want to give an option for a replacement if you can't have eggs. You can easily replace it with a Flax Egg(1 Tbsp of Flaxseed Meal mixed with 3 Tbsp of warm water - allow mixture to sit for 5 minutes before adding in).

Tips: For the breadcrumbs in this recipe - We use half a box of Vans Perfect 10 Crackers or half a box of Simple Mills Crackers and process them into breadcrumbs in the food processor. You can also use left over ends of your favorite gluten free bread and process them into crumbs as well!

A favorite extra to add to our meatballs in the Summer is my homemade Pesto Sauce(recipe to come). I have also just done a little olive oil as a topping to my spaghetti squash and meatballs to keep it simple and delicious.

** Recipe can easily be doubled and meatballs can be frozen prior to cooking.

Laura

xoxxo