Gluten Free Turkey Meatballs Food

GLUTEN-FREE TURKEY MEATBALL PERSONAL PIZZAS

Steps:

• Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 4 balls. Spray 2 baking sheets with cooking spray and press each ball out into a thin 8-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly.
• Meanwhile, roll the turkey sausage into very small balls, about 1 teaspoon per ball (using damp hands helps). Heat the oil in a medium nonstick skillet over medium-high heat. Add the meatballs and cook until browned on most sides, turning as needed, about 5 minutes. Remove the meatballs and set aside. Add the garlic to the skillet and stir until fragrant, about 30 seconds. Add the tomatoes, 1/2 cup of water, basil and 1/4 teaspoon salt. Bring to a simmer, then cook until the sauce begins to thicken, about 10 minutes. Return the meatballs to the skillet and continue to simmer until the sauce is very thick, 3 to 5 minutes more. Remove from heat. (The meatball sauce can be made and refrigerated up to 2 days ahead.)
• Divide the sauce and meatballs among the 4 parbaked pizza crusts. Divide the mozzarella among the pizzas evenly. Bake, one baking sheet at a time, on the preheated stone until the crust is golden brown and the cheese melts, 8 to 10 minutes. Sprinkle each pizza with Parmesan and garnish with basil leaves.

GLUTEN-FREE SPAGHETTI AND MEATBALLS WITH GARLIC CRUMB TOPPING

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, combine the turkey, almond milk, almond flour, parsley, egg, onion, 1/2 cup cereal crumbs, half of the garlic and 1 teaspoon salt. Shape into sixteen 1-inch balls and place on the prepared baking sheet; bake for 15 minutes.
• Meanwhile, in a large saucepan, bring the tomatoes and basil to a simmer, stirring occasionally; season with salt. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, 15 minutes.
• Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining 1/2 cup cereal crumbs, remaining garlic and 1/4 teaspoon salt. Cook until toasted, about 2 minutes.
• To eat now: Divide the spaghetti and meatballs among 4 shallow bowls and top with the garlic crumb topping.
• To freeze and eat later: Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and top each with the garlic crumb topping. Cover with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.

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).

5-INGREDIENT FREE MEATBALLS (EGG-FREE, DAIRY-FREE, GLUTEN-FREE)

Steps:

• Preheat the oven to 400F.
• In a large bowl, mix together the grated onion, nutritional yeast, salt, garlic powder, and flour until well combined. Add the meat, stirring until well combined (clean hands work best), being careful not to overmix.
• Roll the mixture into balls. Place each on a rimmed baking baking sheet and drizzle with 1 tablespoon olive oil.
• Roast in the oven for 20-25 minutes, flipping once, until golden and cooked through.
• Remove from the oven, add to sauce of choice (if using), and serve.

ACTUALLY GLUTEN FREE SWEDISH MEATBALLS

Steps:

• Combine first 7 ingredients to form meatballs.
• Mix well and form meatballs on parchment paper lined cookie sheets.
• Bake in oven about 30 minutes at 375°F.
• Turn half-way through.
• They are done when no longer pink.
• While meatballs are cooking, start sauce.
• Sautée mushrooms on medium heat in butter until dark brown and tender.
• Stir in oat flour and arrowroot powder.
• Stir in 3 cups of boiling water.
• Cook and stir until sauce is thick and bubbling.
• Remove from heat and stir in sour cream.
• Smother the cooked meatballs in sauce and serve over white or brown rice.
• For a potluck, place the meatballs and sauce in a crock pot on warm for up to 2 hours.

GLUTEN FREE SWEDISH MEATBALLS WITH GRAVY

Steps:

• In a large bowl mix ground beef and ground turkey and combine them well. Add the Egg and stir. Season the meat with the salt, pepper, and garlic powder. Add the onions to the meat. Add the cornmeal and with your hands, mix the meat well. You may need some more cornmeal if the meat is too sticky.
• Roll up into individual meatballs. This should make about 40, depending on the size of meatballs you make.
• In a large skillet pan, add about 2 tbsp oil and cook the meatballs, turning after about 6-8 minutes and cook the other side.
• When the meatballs are no longer pink, transfer them to a plate. Add 2 tbsp olive oil and the tapioca flour and cornstarch. Stir it well until thickened. Add the water and stir with a wire whisk until creamy. Add the cream of celery soup and continue to whisk and cook for about 2 minutes to until thickend. Pour the canned milk and stir well. You may need to add some more milk if it gets too thick. Season well with salt, pepper, and any other seasonings you may prefer.
• Return the meatballs to the gravy and heat them up, for about 5 minutes or so.
• Enjoy with Steamed Rice.