These meatballs are perfect for batch cooking and are freezer friendly. They are a great finger food, and toddlers love food on sticks! When serving as a kebab be sure to take the toothpick out before serving for young babies and keep a close eye on toddlers.
Turkey is an excellent source of protein that is rich in niacin and vitamin B6, which contribute to a healthy nervous system and aids digestion.
Make them into a more substantial meal by serving them with baby potatoes and vegetables or in rich tomato sauce with pasta. Check out some more meatball recipes here.
This recipe will make 20 meatballs which can be cooked and then divided into portions in the freezer. Just make sure to defrost them in the fridge before baking in the oven for 10 minutes to warm through.
Gluten-Free Turkey Meatballs
- 500 g turkey mince
- 1 small onion diced or blitzed in a food processor
- 2 garlic cloves
- 1 egg beaten
- Pepper to season
- Olive oil
- Chop the onion or blitz it in the food processor.
- Add it to a bowl with 2 crushed cloves of garlic, the beaten egg and a pinch of pepper.
- Combine the mixture thoroughly. With wet hands shape into 20 balls, roughly the size of a ping pong ball.
- Place on a plate and cover and leave in the fridge for 30 minutes to firm up and set.
- Heat the oven to 180 degrees.
- Heat a drizzle of olive oil in a pan over medium heat. Add the meatballs and brown all over (You may have to do this in batches) Cook for about 5 minutes.
- Place the meatballs on a roasting pan and bake in the oven for 15-20 minutes until fully cooked.
- Serve straight away.
With thanks to Katie McMahon for her help in designing this recipe.