Gluten-Free Greek Turkey Meatballs (With Oatmeal) Recipe
Anyone who adheres to a gluten-free diet may know the frustration of thinking an unsuspecting food contains no gluten, only to find that it's actually laden with it. Case in point: Meatballs, which seemingly would be gluten-free at first glance, but in actuality almost always contain breadcrumbs as a binding agent. Indeed, most meatball recipes aren't gluten-free by nature, but luckily, there are substitutions that allow for meatballs to retain their flavor and shape, all the while also maintaining a gluten-free ingredient breakdown.
For those looking for the perfect gluten-free meatball, look no further than recipe developer Julie Kinnaird's rendition, which utilizes oatmeal as a binder and features turkey as the star protein. Kinnaird particularly loves how moist and versatile these meatballs are, and she likes to serve them alongside Greek-inspired fare, including an herby yogurt sauce. "[The meatballs] taste delicious with the herbed yogurt sauce and accompaniments, but could also be used in a pita sandwich or with a tomato-based sauce over orzo," Kinnaird says. Whether you serve them on a Greek-style platter like Kinnaird or enjoy them as-is, there's no doubt that these gluten-free meatballs will be a hit.
Gather the ingredients for gluten-free Greek turkey meatballs
Ground turkey takes its turn as the star protein here, but you'll also need quick-cooking oats, which will keep the meatballs deliciously moist. "The oats help retain moisture, which is key since ground turkey can often dry out during cooking," Kinnaird explains. "I recommend using quick oats as they give more of a traditional texture to the meatballs, whereas rolled oats are a bit too chewy."
Additional ingredients include Greek yogurt, olive oil, minced red onion, minced garlic, an egg, crumbled feta cheese, fresh Italian parsley, fresh mint leaves, fresh dill, lemon zest, dried oregano, salt, allspice, chili flakes, and black pepper. For the yogurt sauce, you'll need plain Greek yogurt, lemon juice, more olive oil, capers, Italian parsley, mint leaves, dill, smoked paprika, and black pepper.
As for serving, there's some space for creativity. To stay on the Greek theme, follow Kinnaird's lead and serve with sliced English cucumber, halved cherry tomatoes, Kalamata olives, sliced pepperoncini, and pita bread.
Make the meatball mixture
Combine the oats and 2 tablespoons of Greek yogurt in a small bowl, then set aside for 5 minutes. Meanwhile, heat the olive oil in a small pan and add in the minced red onion and garlic, cooking for about 5 minutes or until softened. Allow the aromatics to cool down slightly.
Into a large mixing bowl, add the eggs, feta cheese, chopped parsley, chopped mint, chopped dill, lemon zest, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, ½ teaspoon of ground allspice, ½ teaspoon of chili flakes, ¼ teaspoon of freshly ground black pepper, and the oat/yogurt mixture. "The use of both fresh and dried herbs adds intense flavor and color, while the feta and lemon zest give brightness and a traditional Greek flavor profile," Kinnaird explains.
Add in onion and garlic followed by the turkey, using your hands to mix everything until just combined. Once you have your meatball "batter," go ahead and cover the bowl, put it in the fridge, and allow it to firm up for 30 minutes.
Form and bake the meatballs
Toward the end of the refrigeration period, get your oven preheating to 400 F and line a baking sheet with parchment paper. Grab the meatball mixture from the fridge and use a small scooper to form the meat into 1 ½ tablespoon-sized balls. Grease your hands with a bit of oil and gently roll the balls to get that smooth exterior, but be careful not to pack the meatballs too tightly, or else they'll be tough after baking. As you work, place each meatball onto the parchment-lined sheet.
Bake the meatballs for 15 minutes, then set the oven on the low broil setting. Broil the meatballs for just a minute or two, ensuring that they get a nice golden crust on top without burning. "I like baking these meatballs rather than pan-frying them because it helps them retain their shape and get a nice crisp exterior," Kinnaird explains.
Make the herby yogurt sauce
As the meatballs bake, you can get the herby yogurt sauce ready to go. Simply mix together a cup of Greek yogurt, lemon juice, olive oil, capers, fresh chopped parsley, mint, and dill, smoked paprika, and salt and pepper to taste. Make sure that your sauce is nice and smooth, then set it aside for just a bit.
Assemble the ultimate Greek platter
You could easily enjoy the meatballs and yogurt sauce on their own, but Kinnaird opts to serve them with lots of fresh goodies. You can either portion the ingredients out into individual servings or place them all on a large platter; either way, these meatballs and sauce are best served with sliced English cucumber, halved cherry tomatoes, pitted Kalamata olives, sliced pepperoncini, warm pita bread, and some extra herbs for garnish. If you need some serving inspiration, Kinnaird says "these meatballs are perfect for an outdoor summer dinner or as part of a Mediterranean feast!"
- For the meatballs
- ½ cup quick-cooking, gluten-free oats
- 2 tablespoons whole milk plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons minced red onion
- 1 large clove garlic, minced
- 1 large egg
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh dill
- zest of 1 large lemon (juice reserved for sauce)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground allspice
- ½ teaspoon chili flakes
- ¼ teaspoon freshly ground black pepper
- 1 pound ground turkey thigh
- For the herbed yogurt sauce
- 1 cup whole milk plain Greek yogurt
- juice of 1 large lemon
- 2 tablespoons olive oil
- 1 tablespoon capers
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon chopped fresh dill
- ½ teaspoon smoked paprika
- kosher salt, to taste
- freshly ground black pepper, to taste
- sliced English cucumber, for serving
- halved cherry tomatoes, for serving
- pitted Kalamata olives, for serving
- sliced pepperoncini, for serving
- pita bread, for serving
- To prepare the meatballs, combine the oats and Greek yogurt in a large bowl and let sit for 5 minutes.
- Meanwhile, heat the olive oil in a small sauté pan. Add the red onion and garlic and cook just until softened, about 5 minutes. Cool slightly.
- In a mixing bowl, stir the egg, feta, herbs, lemon zest, and spices into the oat mixture. Add the cooked onion and garlic. Mix in the ground turkey by hand, just until everything is combined.
- Cover the bowl and refrigerate for 30 minutes, allowing the meatball mixture to firm up.
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Use a small scoop to form 1 ½-tablespoon sized balls. Coat your hands with a bit of olive oil and roll the balls smooth, taking care not to pack them tightly (this will make them tough). Place the meatballs on the prepared baking sheet.
- Bake for 15 minutes, then turn the oven to low broil. Broil for an additional minute or 2 until golden brown and sizzling on top.
- While the meatballs are baking, prepare the herbed yogurt sauce by mixing all the ingredients in a medium bowl until smooth.
- To serve, divide between four shallow bowls alongside some cucumber, tomato, olives, and/or pepperoncini. Add a large spoonful of the herbed yogurt sauce. Garnish with additional chopped herbs and pita, if desired.
| Calories per Serving | 67 |
| Total Fat | 4.0 g |
| Saturated Fat | 1.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 19.5 mg |
| Total Carbohydrates | 3.2 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 0.6 g |
| Sodium | 99.2 mg |
| Protein | 4.7 g |
