Easy Ground Turkey Meatballs (Gluten and Dairy Free)

Feb 3

If you’re looking for a comforting dinner that feels cozy, filling, and actually doable on a weeknight, these Easy Ground Turkey Meatballs (Gluten and Dairy Free) are it. I’ve been making some version of this recipe on repeat lately because it checks every box for real life: it’s quick, it’s made with simple ingredients, and it’s one of those meals that makes everyone at the table happy (including my toddler, who is currently in a serious “meatball phase”). Honestly, these have become a family favorite in our house.

These meatballs are gluten-free and dairy-free, which is honestly a big deal in our house. I know how frustrating it can be trying to make a classic comfort food work when you’re avoiding gluten or dairy. A lot of recipes rely on cheese, regular breadcrumbs, or heavy sauces, and it just gets complicated fast.

This version is nothing fancy, but it’s flavorful, forgiving, and comes together in about 30–35 minutes total. I usually serve them tossed in warm marinara sauce over spaghetti, and it feels like the easiest cozy dinner ever. But I also love that this base recipe can go in so many directions depending on what you’re craving, which is why I think of these as truly versatile meatballs.

If you need something easy for dinner tonight, something freezer-friendly for postpartum meal prep, or something you can double for leftovers and lunch the next day, you’re going to love these. It’s such an easy meal that works for the whole family.

Want more meatball recipes? Try my Trader Joe's Turkey Meatballs Air Fryer Recipe

Why I Love These Turkey Meatballs So Much

There are a lot of turkey meatball recipe options out there, but this one is my favorite way to make them because it’s simple and it actually stays juicy. These are my go-to easy turkey meatballs when I want something reliable that always turns out.

Here’s why they work so well:

Ready in about 30 minutes from start to finish
Gluten free and dairy free, but still tastes like classic comfort food
Baked, not fried, so there’s less mess and more consistent results
Small meatballs cook quickly, which is perfect for busy weeknights
Easy to double for meal prep or freezer prep
Works with pasta, salads, sandwiches, or even straight off the baking sheet

Recipe at a Glance

Total Time: ~30–35 minutes
- Prep: 10–15 minutes
- Cook: 20 minutes
Serves: About 4 servings
(Makes ~20 small meatballs)

What Makes These Meatballs Different

Ketchup is the secret ingredient. It adds moisture and a tiny bit of subtle sweetness, which keeps lean ground turkey from drying out and helps create tender meatballs every time.

Nutritional yeast brings the flavor. It adds built-in seasoning and that savory, cheesy vibe without needing any cheese (so they stay totally dairy free). This is one of the reasons these are such flavorful meatballs, even without dairy.
They’re small on purpose. Smaller meatballs cook faster, stay juicy, and are way more weeknight-friendly, which is how you end up with juicy turkey meatballs that don’t dry out.
They’re baked, not fried. Less mess, less hands-on cooking, and they turn out more consistent every time.
It’s a flexible base recipe. You can easily swap the ground turkey for ground chicken, beef, or pork depending on what you have, which is another reason these are such versatile meatballs.

Ingredients You’ll Need

Meatballs

1 lb ground turkey
½ onion, finely diced
2 garlic cloves, minced
¼ cup breadcrumbs, gluten free
1 egg
3 tablespoons nutritional yeast
3 tablespoons ketchup
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon minced parsley (optional)

To Make It a Full Meal

12 oz pasta (spaghetti, penne, rigatoni, or gluten-free pasta of choice)

2 cups marinara sauce (store-bought or homemade)
Optional: fresh basil or parsley

This is one of those recipes where you can grab everything at the grocery store and be set for the week, which makes it feel even more doable.

How to Make Turkey Meatballs

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Add all the meatball ingredients to a large bowl: ground turkey, onion, garlic, breadcrumbs, egg, nutritional yeast, ketchup, salt, pepper, and parsley.

3. Gently mix everything together using your hands or a spoon. Stop as soon as it’s combined. Overmixing can make meatballs tough.

4. Use a cookie scooper to scoop about 1 tablespoon of mixture and roll into a ball. Place on the baking sheet, leaving a little space between each one.

5. Bake for 20 minutes, or until cooked through and lightly golden.

Pasta and Marinara

Bring a large pot of salted water to a boil.
Cook pasta according to package directions. Drain and set aside.
Warm marinara sauce in a saucepan over low heat.
Add the baked meatballs directly to the marinara and gently toss to coat.
Serve the meatballs and sauce over pasta and you’re done.

How I Serve These Meatballs (More Easy Ideas)

Even though pasta + marinara is the main way I make these, I love that there are so many different ways to use them. That’s why I love having a batch of homemade meatballs in the fridge.

Here are a few favorites:

Tossed with Pasta and Marinara

The cozy, classic option. Always a win.

Over Zucchini Noodles or Spaghetti Squash

A lighter option that still feels like comfort food.

Meatball Sandwiches

Pile them onto a toasted hoagie roll with marinara. So good.

On Top of a Big Salad

This is my go-to lunch move. Meatballs + greens + extra sauce as dressing.

Straight Off the Baking Tray

Honestly… sometimes I don’t even make the pasta. They disappear fast. These also make a surprisingly good, easy appetizer if you’re hosting. I’ve served them with toothpicks and warm marinara on the side, and they’re always gone first.

And if you want to switch up the flavor profile entirely, these meatballs are also amazing with:

Pesto
A quick teriyaki glaze and served with rice

Beginner Tips (So Your Meatballs Turn Out Perfect)

Don’t overmix the meatball mixture. Mix just until everything comes together, then stop. Overmixing can make the meatballs dense instead of tender and juicy.

Finely dice the onion so it cooks evenly in the oven and you don’t end up with big crunchy chunks in the middle of a meatball.
Use parchment paper on your baking sheet to prevent sticking and make cleanup basically effortless (highly recommend if you hate scrubbing pans like I do).
If the mixture feels sticky, lightly oil your hands before rolling. It makes shaping the meatballs so much easier and way less messy.
Keep them small. Smaller meatballs cook more evenly, stay juicy, and they’re done faster, which is perfect for busy nights.
Don’t stress if they aren’t perfectly round or identical. If your meatballs look a little “rustic,” you’re doing it right. This recipe is meant to be easy and forgiving.
If your meatballs are falling apart, don’t panic. It usually just means the mixture needs a little more binder. Add 1 tablespoon of breadcrumbs and gently mix again. If they feel dry instead, add a splash of milk (or dairy-free milk) or a little olive oil. Meatballs are super forgiving, and small adjustments make a big difference.

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Easy Substitutions

This recipe is flexible, so don’t worry if you’re missing something.

No turkey? Use ground chicken, beef, or pork.
No gluten-free breadcrumbs? Use crushed crackers, panko breadcrumbs, or quick oats pulsed in a blender.
No nutritional yeast? You can use parmesan cheese if you’re not dairy free. If you are dairy free, swap it for an extra ¼ cup breadcrumbs.
No parsley? Skip it or use dried Italian seasoning.

Appliances & Kitchen Tools You’ll Need

Sharp chef’s knife (for slicing chicken into cutlets) (Copy) (Copy)

How I Serve These Meatballs (More Easy Ideas)

Even though pasta + marinara is the main way I make these, I love that there are so many different ways to use them. That’s why I love having a batch of homemade meatballs in the fridge.

Here are a few favorites:

Tossed with Pasta and Marinara

The cozy, classic option. Always a win.

Over Zucchini Noodles or Spaghetti Squash

A lighter option that still feels like comfort food.

Meatball Sandwiches

Pile them onto a toasted hoagie roll with marinara. So good.

On Top of a Big Salad

This is my go-to lunch move. Meatballs + greens + extra sauce as dressing.

Straight Off the Baking Tray

Honestly… sometimes I don’t even make the pasta. They disappear fast. These also make a surprisingly good easy appetizer if you’re hosting. I’ve served them with toothpicks and warm marinara on the side and they’re always gone first.

And if you want to switch up the flavor profile entirely, these meatballs are also amazing with:

Pesto
A quick teriyaki glaze and served with rice

Beginner Tips (So Your Meatballs Turn Out Perfect)

Don’t overmix the meatball mixture. Mix just until everything comes together, then stop. Overmixing can make the meatballs dense instead of tender and juicy.
Finely dice the onion so it cooks evenly in the oven and you don’t end up with big crunchy chunks in the middle of a meatball.
Use parchment paper on your baking sheet to prevent sticking and make cleanup basically effortless (highly recommend if you hate scrubbing pans like I do).
If the mixture feels sticky, lightly oil your hands before rolling. It makes shaping the meatballs so much easier and way less messy.
Keep them small. Smaller meatballs cook more evenly, stay juicy, and they’re done faster, which is perfect for busy nights.
Don’t stress if they aren’t perfectly round or identical. If your meatballs look a little “rustic,” you’re doing it right. This recipe is meant to be easy and forgiving.
If your meatballs are falling apart, don’t panic. It usually just means the mixture needs a little more binder. Add 1 tablespoon of breadcrumbs and gently mix again. If they feel dry instead, add a splash of milk (or dairy-free milk) or a little olive oil. Meatballs are super forgiving, and small adjustments make a big difference.

Easy Substitutions

This recipe is flexible, so don’t worry if you’re missing something.

No turkey? Use ground chicken, beef, or pork.
No gluten-free breadcrumbs? Use crushed crackers, panko breadcrumbs, or quick oats pulsed in a blender.
No nutritional yeast? You can use parmesan cheese if you’re not dairy free. If you are dairy free, swap it for an extra ¼ cup breadcrumbs.
No parsley? Skip it or use dried Italian seasoning.

Storage and Meal Prep Tips

This is one of my favorite meal prep recipes because it stores so well, and it’s perfect if you want to make big batch meatballs for the week.

Fridge

Store leftovers in an airtight container for up to 4 days.

Freezer

Let the meatballs cool completely, then freeze in a freezer-safe bag for up to 3 months.

To Reheat

Bake frozen meatballs at 350°F for 20–25 minutes, or simmer gently in marinara sauce until warmed through.

FAQs

Yes! Bake them, let them cool, store them, and reheat as needed. They’re perfect for meal prep and busy weeks.
Ketchup adds moisture, a mild sweetness, and helps tenderize lean ground turkey so the meatballs stay juicy instead of drying out.
Yes, you can. But baking is easier and more hands-off, and you don’t have to stand over the stove.
The best way is to check for an internal temperature of 165°F, or just cut one open to make sure it’s cooked through.
Absolutely. It’s a great idea if you want leftovers, meal prep lunches, or freezer meatballs ready to go.
Anything sturdy that holds sauce well. Penne, rigatoni, and spaghetti are all great options (and you can always use gluten-free pasta if needed).
Yes! The egg helps bind everything together, but these can still stay tender without it.
Egg substitute options:
- 2 tablespoons milk or unsweetened dairy-free milk
- 2 tablespoons olive oil
- 1 tablespoon mayo
This happens sometimes depending on the turkey and how juicy your onion is, so don’t stress.
- Too wet: Add 1–2 tablespoons breadcrumbs
- Too dry: Add 1 tablespoon milk, water, or olive oil
No problem. Swap it for ¼ cup breadcrumbs and they’ll still taste great.
Yes!
Air fryer directions:
- 375°F
- 10–12 minutes
- Shake or turn halfway through
- Works best with smaller meatballs
Yes, but baking is easier and more forgiving.
If pan-cooking:
- Use a nonstick or well-oiled skillet
- Cook over medium heat
- Cook for 8–10 minutes, turning often
- Pan-cooking is more hands-on, baking is more forgiving
Yes, just fully thaw it first and drain any excess liquid before mixing so the meatball mixture isn’t too wet.
Nope! They cook through and get lightly golden in the oven exactly as written.
About 1 tablespoon each. Think golf-ball sized or slightly smaller.
Yes, you can, just plan for a little extra cook time.
- Increase bake time to 22–25 minutes
- Check internal temp (165°F) to be sure
Any kind you love.
Easy options:
- Store-bought
- Homemade
- Jarred marinara + extra garlic or olive oil to level it up
Yes, just keep it simple so the meatballs don’t fall apart.
Good options:
- Finely grated zucchini (squeeze out moisture first)
- Finely chopped spinach
- Finely diced bell pepper
Rule of thumb: don’t overload them or they’ll fall apart.
Yes! They’re mild, soft, and easy finger food. My toddler loves them, especially with pasta.
Yes. They’re made with lean protein, baked (not fried), and they’re super balanced when paired with pasta and marinara.

If you try these Easy Ground Turkey Meatballs, let me know how you serve them. I love a classic marinara moment, but I’m always tempted to do pesto next time… or that teriyaki glaze with rice when I want something totally different. Either way, these are the kind of homemade meatballs you’ll keep coming back to because they’re easy, cozy, and actually work for real life. They’ve become a true family favorite for our whole family, and I hope they become one for yours too.

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