Gf Turkey Meatballs Food

GLUTEN-FREE TURKEY MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine ground turkey, chicken sausage, bread crumbs, basil, milk, garlic, Parmesan cheese, kosher salt, and black pepper in a bowl; mix gently with a fork. Drop mixture, about 1 1/4-inch diameter per meatball, onto the prepared baking sheet using a spoon.
• Bake in the preheated oven until cooked through and lightly browned, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GF TURKEY MEATBALLS

Steps:

• Mix ingredients together.
• Use a scoop to drop approximately 1-inch balls onto cooking surface.
• The original recipe suggested either baking at 350 for 20-25 minutes or pan frying.
• I tried both ways, and I prefered the pan fried method, cooking in a tablespoon of oil in a skillet on medium heat and turning as needed.
• Drain on a paper towel to finish.
• I served these plain on rice, but you could also make them smaller and serve as appetizers or add to your spaghetti sauce. May not want the A1 flavor with spaghetti sauce, however.

TURKEY MEATBALLS WITH CHEESE AND APPLE (SLOW COOKER, GLUTEN-FREE

Steps:

• Grease interior of slow cooker bowl.
• In a large bowl, mix all of the ingredients. I found that this was easiest with my hands.
• Form into meatballs, I ended up with about 24.
• Place in the slow cooker, stacking as necessary. My 3 quart crockpot was about half-filled with meatballs.
• Cover, turn on LOW and cook. Mine were done in 3 1/2 hrs, possibly earlier, but only a few were brown. The originator cooked hers in a 6 qt crockpot for 4 hrs on High, hers were browner than mine. If you do make these, comments on the cooking time would be very helpful. The first time I made these, I accidentally turned the crockpot on high, and five hours later i had a pot full of round cinders. Be warned!
• I made a lemony cream sauce and served over rice. These are pale little morsels, so they work best when covered with a sauce.
• Note; The originator is a celiac, and her recipe has no breadcrumbs. I made half without breadcrumbs, but then added a couple of spoonfuls of breadcrumbs to the rest of the meat mixture. The meatballs with the breadcrumbs kept their shape better. I would suggest using breadcrumbs.
• Amazingly, these do not turn into a big meatloaf. The ones on the bottom, without breadcrumbs, did tend to lose their shape a bit, but the meatballs all separated from each other easily.
• Note2: There is no liquid in this recipe, but you will end up with some broth. I used for soup.
• Note3: I have made different kinds of meatballs and layered them in the crockpot with a layer of parchment paper inbetween flavors. This worked really well and provided me with several types of meatballs to use in different dishes. I put the most strongly flavored in the bottom, but generally try to work with compatible flavors.

TURKEY MEATBALLS

Steps:

• Mix all the ingredients and shape into 30 meatballs approximately 1" across.
• Spray a nonstick pan lightly with veggie oil.
• Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!