Imagine chicken marsala. Now, imagine that same wonderful sauce over flavorful gluten free turkey meatballs. The Parmesan cheese is a powerhouse in the gluten free turkey meatballs recipe and helps develop a wonderful Italian combination with the marsala sauce. Serve over pasta, rice, or polenta. They even make a great subway sandwich.
What You’ll Love About This Recipe
Besides its wonderful flavor, I absolutely love that you can achieve wonderful mushroom flavor known in marsala wine sauce without the use of mushrooms. If you dislike the texture of mushrooms, you, like my recipe testers with the same mindset, will love this recipe! It’s how they learned that they love mushroom flavor! Using mushroom powder or Trader Joe’s Umami Seasoning avoids additional prep and cooking time as well.
Links You May Need:
Gluten Free All-Purpose Flour Blend Recipe
Sauce in Chicken Marsala Recipe
Easy Homemade Marsala Wine Substitute (highly recommend over grocery store brands)
Gluten Free Turkey Meatballs with Marsala Wine Sauce
Ingredients
For the Meatballs:
- 1-1/2 pounds ground turkey
- 2 cup gluten-free* breadcrumbs plain 4C brand
- 1/2 cup + 2 tablespoons grated Parmesan cheeses
- 1 large egg
- 1 egg white
- 3 tablespoons milk of choice without gum (I used non-fat)
- 1/4 cup freshly chopped parsley
- 4 cloves garlic grated
- 1 teaspoon Italian seasoning dried
- 1/2 teaspoon fennel seeds**
- 1/2 teaspoon Trader Joe’s Umami Mushroom Seasoning***
- 1/2 cup Carla’s Gluten Free All-Purpose Flour Blend see above link for recipe
- Salt and pepper to taste
For the Sauce:
- 2 x’s recipe for the Sauce for Chicken Marsala see above recipe link
Instructions
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In a large bowl, mix together the ground turkey, gluten-free breadcrumbs, Parmesan cheese, egg, egg white, milk, parsley, garlic, Italian seasoning. umami seasoning, and fennel seeds.
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Form 18 meatballs, and transfer them to a baking sheet or a couple of dinner plates/platter.
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Place the flour in a shallow bowl and season with salt and pepper. Preheat a large skillet with 1 tablespoon of butter and 1 tablespoon of oil. (Butter will brown more than plain oil.)
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Roll the meatballs in the seasoned flour, transferring them back to the baking sheet or plate. Brown in the preheated skillet until brown on all sides, about 10 minutes. Remove and place on a" clean" plate.
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Using the same skillet in which you fried the meatballs, make a double batch of the marsala sauce at the above link recipe for Gluten Free Chicken Marsala.
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Season the sauce as desired with additional Trader Joe’s Umami Seasoning, simmering for an additional 5 minutes. (Highly recommended when omitting mushrooms from your recipe.)
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Add the meatballs, coating them with the sauce. Stir until the sauce thickens from the flour on the meatballs and cook until they heat all of the way through and become tender, 20 – 30 minutes.
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Serve over pasta, rice, or polenta, or in a roll, along with your favorite vegetable or salad.
Tips
*The brand of bread crumbs that I use is 4C. Please note that 4C also makes gluten-containing bread crumbs.
**If you’re a fennel hater, note that the fennel seeds in this recipe provide that same great flavor that they do in Italian sausage.
***You may replace umami seasoning with a mixture of mushroom powder, fine sea salt, ground black pepper, ground white pepper, and a tiny bit of red pepper flakes.
To Make Dairy-Free: Substitute the butter for dairy-free margarine in frying and in the sauce. My favorite brand is Smart Balance.