Description
Even your guests who aren’t gluten-free will gather for these flavor-packed meatballs loaded with bacon, ground turkey, and fresh herbs.
Ingredients
Scale
- 1/2 pound bacon, roughly chopped
- 1 small yellow onion, peeled and quartered (about 1/2 cup)
- 2 large cloves garlic, peeled
- 1/4 cup packed fresh parsley, plus 1 tablespoon chopped for garnish
- 1 pound ground turkey (preferably dark meat), very cold
- 1/4 cup grated parmesan cheese (about 3/4 ounce), plus more for serving
- 1 large egg, lightly beaten
- 1/2 cup gluten-free panko (or plain gluten-free breadcrumbs)
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups marinara (homemade or jarred)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
- Add the bacon, onions, garlic, and 1/4 cup parsley to the bowl of a food processor. Pulse, scraping the sides of the bowl as necessary, until there are no large chunks remaining.
- Transfer the bacon mixture to a large mixing bowl and add the ground turkey, 1/4 cup grated parmesan, egg, panko, salt, and pepper. Using your hands, gently mix until well-combined.
- Using about 2 tablespoons as your size guideline, form the mixture into equally-sized balls. You’ll end up with approximately 20-22 meatballs.
- Place the meatballs onto the prepared baking sheet, spaced evenly, and bake until golden brown and cooked through, for about 25 minutes, or until the internal temperature reaches 160°F.
- Meanwhile, warm the marinara in a small saucepan over low heat on the stove.
- Arrange the meatballs on a platter. Garnish with the remaining parsley and parmesan cheese, and serve with the marinara sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Meatballs
- Method: Baking
- Cuisine: Poultry, Gluten-Free
Keywords: turkey meatballs, bacon, gluten-free