Southwestern Gluten-Free Turkey Meatballs
Spiced with chili powder, cumin and cilantro, these southwestern gluten-free turkey meatballs can be served with salsa, low fodmap pasta sauce or romesco. They are an easy weeknight meal made completely on a sheet pan in the oven. They are dairy-free and can be adapted to be egg-free! To make these low FODMAP, simply omit the shallot and garlic.
Servings 4
Ingredients
- 1 pound ground turkey
- 1 small shallot minced
- 1 garlic clove minced
- 1 large egg beaten
- 1 tablespoon chia seeds
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- ½ teaspoon chili powder
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- To medium mixing bowl, add the turkey, egg, chia seeds, cilantro, salt, smoked paprika, cumin and chili powder. With clean hands, mix the turkey until well combined, making sure not to overly break apart the meat. Allow the mixture to rest for at least 10 minutes at room temperature, or longer in the fridge, to give the chia seeds time to activate.
- Form the meat into roughly 16 equal balls, about 2 tablespoons of meat in each (I like using an ice cream scoop to portion). Arrange on the prepared baking sheet and bake in the middle of the oven until lightly browned on top and cooked through, about 25 minutes.
- Serve the meatballs warm over your favorite gluten-free pasta, zoodles, rice or all by themselves “naked” with salsa, romesco sauce, or kicked up marinara on top.