These meatballs are gluten-free, macro-friendly, and delicious! If you aren’t gluten-free you can use regular all-purpose flour for the oats. If you are gluten-free and you are looking to avoid spending significant amounts of money on all kinds of fancy flours a really easy method is to blend up staple items you already have and use that for your flour. Here I use quick-cooking oats and blend it until it’s a flour-like consistency.

For this bowl I use rice, but potatoes would also be great. For vegetables I topped with cucumbers, tomatoes, red onions, tzatziki and feta cheese, but other items that would go well are hummus, olives, pickles or peppers.

You can substitute any ground meat for the turkey. This recipe can easily be doubled if you are meal prepping for an entire week or more than one person. It can also be used in pasta dishes or any other meal where meatballs are common.

Ingredients:

900 grams ground turkey

1/4 cup dry quick-cooking oats (blended to oat flour)

1 egg

1/2 medium-sized red onion (finely diced)

1 garlic clove (finely minced)

1 tablespoon dill

1 tablespoon oregano

1 tablespoon parsley

1 tablespoon paprika

Salt and pepper to taste

Nutrition:

Makes 16 meatballs, nutrition info per meatball:

Directions:

Preheat your oven to 400 degrees.

While that heats up, add your oats to a blender and pulse/blend until you have a flour-like consistency.

Add the turkey and all other ingredients to a large mixing bowl  and mix with your hands until well combined.

If you have an ice cream scoop, you can use that (or any other spoon) to scoop out the meat and place on a lined baking sheet to ensure the meatballs are very similar in size, so they require the same amount of cooking time.

Once all the meat is scooped onto the tray, add a small amount of oil to a bowl and dip your fingers in to roll the meatballs until smooth. (The oil prevents the meatballs from sticking to your hands, and helps it to get a better brown colouring when cooked.)

Place in the oven for 20-25 minutes or until cooked through.

TIP:

I turn up the heat of the oven either to 425 or broil for the last 2-3 minutes of cooking so they get a nice golden brown colour.

Serve hot and enjoy!