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.
Form 18 meatballs, and transfer them to a baking sheet or a couple of dinner plates/platter.
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.)
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.
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.
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.)
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.
Serve over pasta, rice, or polenta, or in a roll, along with your favorite vegetable or salad.
*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.
https://glutenfreerecipebox.com/gluten-free-turkey-meatballs-with-marsala-wine-sauce/