Meaningful Eats

Turkey Meatballs with Loaded Veggie Sauce {Gluten-Free}

The tender turkey meatballs, paired with a rich and delicious sauce -it's super satisfying!
Course Main Course
Cuisine American, Italian
Keyword gluten free meatball recipe, gluten free tomato sauce recipe, gluten free turkey meatballs, turkey meatball recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Author Erin Collins


For the meatballs:

  • 1 pound ground turkey I use 93/7
  • 1/4 cup arrowroot powder
  • 1 teaspoon Italian seasoning
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons almond milk or milk of choice
  • 2 tablespoons Parmesan cheese just omit for dairy-free

For the sauce:

  • 1 large onion chopped
  • 1 medium green pepper chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 6 oz can tomato paste
  • 1 28 oz can crushed tomatoes
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • 1/2-3/4 water


For the Meatballs:

  • Preheat the oven to 375F. Line a baking sheet with parchment paper.
  • Combine all the ingredients, except the turkey, and beat with a fork to combine. Add the turkey and mix well. Shape into 2 tablespoon balls, I use a regular cookie scoop to do this. Place the meatballs on the pan. Bake for 20 minutes.

For the Sauce:

  • In a large dutch oven or sauce pan, heat the olive oil over medium-high heat. Add the onions, green pepper, carrots, celery, and salt. Saute for 10 minutes until softened.
  • Add the remaining ingredients to the sauce. Bring to a simmer and cook over medium-low heat, stirring frequently to prevent the bottom for browning.
  • When the meatballs are done baking add them to the sauce and continue to simmer. Cook for 20-25 minutes until the vegetables are soft and the flavors have melded.
  • Serve over pasta! I love Jovial Foods Brown Rice Spaghetti. Enjoy!


*When cooking gluten-free pasta, I find it works best to add a tablespoon or so of olive oil to the cooking liquid. This prevents the pasta from sticking together.
*Serve this with spaghetti squash or zucchini noodles for a grain-free dish!


Calories: 256kcal | Carbohydrates: 26g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 929mg | Potassium: 1070mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4305IU | Vitamin C: 22.4mg | Calcium: 120mg | Iron: 3.9mg