Gluten-Free Turkey Meatballs

If you’re looking for comfort food that just so happens to also be gluten-free and packed with protein, these Gluten-Free Turkey Meatballs in Light Vodka Sauce check all the boxes. They’re cozy, hearty, and incredibly satisfying without feeling too heavy. Plus, this whole dish comes together in under an hour, making it perfect for a weeknight dinner or a cozy weekend meal.

The gluten-free turkey meatballs are tender, flavorful, and oven-baked — no messy pan frying required. The sauce? Just the right hint of heat from Calabrian chili and a sneaky veggie twist thanks to cauliflower.

Why You’ll Love These Gluten-Free Turkey Meatballs in Light Vodka Sauce

• Gluten-free — These gluten-free turkey meatballs are still tender and juicy! No one will expect that they are gluten-free
• Protein-packed — Lean turkey, Parmigiano Reggiano, and cauliflower come together to make a satisfying, protein and fiber-rich dinner.
• One-pan dinner — Everything bakes in one skillet and simmers in the same pan.

Ingredients

Ground turkey — I use 93/7 lean ground turkey, which strikes a balance between moisture and protein. It’s a great low-fat, high-protein option.

Parmigiano Reggiano — Adds salty, nutty depth to the meatballs and sauce.

🥚Egg — Acts as a binder to help keep the meatballs tender and intact.

Salt — Essential for flavor throughout the meatballs and sauce.

🧅Onion powder — Adds a mellow sweetness and rounded flavor to the meatballs.

Oregano — Earthy and slightly peppery, it adds classic Italian flavor.

🌿Parsley — Adds brightness and a fresh flavor to balance the richness of the meatballs.

Garlic — Minced or grated, it adds a savory punch to both the meatballs and sauce.

Onion — Diced and sautéed in the sauce for sweet, savory flavor and aroma.

🥫Tomato paste — Intensifies the tomato base, adding a deep, rich flavor.

🌶️Calabrian chili pepper — For a touch of heat and smokiness. You can use the jarred paste or chili flakes depending on what you have.

Vodka — De-glazes the pan and enhances the tomato flavor. Don’t worrry — the alcohol cooks off!

Crushed tomatoes — The main body of the sauce so choose a good quality brand for the best flavor.

Frozen cauliflower — A clever, dairy-free way to add creaminess to the suace while also boosting fiber and nutrients.

Fresh basil — Folded into the finished sauce to bring freshness and a pop of color.

🫒Olive oil — Used for both greasing the skillet and sautéing aromatics, it adds richness and healthy fats.

How to Make Gluten-Free Turkey Meatballs in Light Vodka Sauce

Start by preheating your oven to 375°F. In a large bowl, add all the meatball ingredients—ground turkey, Parmigiano Reggiano, egg, salt, onion powder, oregano, parsley, and garlic. Mix everything by hand until just combined.

Lightly coat your hands with olive oil and roll the mixture into 1¾-inch balls. The olive oil keeps things from sticking and helps form smoother meatballs.

Grease a 13-inch round skillet (cast iron or not — either works!) with 1 tablespoon of olive oil. Add the meatballs and bake for 17 minutes. Once done, remove the meatballs and carefully pour off about half the fat from the skillet.

Place the skillet directly on the stove over medium heat. Add diced onion, garlic, and salt. Sauté for about 3 minutes until translucent. Stir in the tomato paste and Calabrian chili pepper, then deglaze with vodka. Let that cook for 5 minutes so the alcohol evaporates.

Now, add the crushed tomatoes, 1½ cups water, and thawed cauliflower. Let the sauce simmer for 15–20 minutes.

Carefully transfer the sauce to a blender, add the Parmigiano Reggiano, and blend until smooth. Pour the sauce back into the skillet, stir in fresh basil, and return the meatballs to the pan.

Serve warm with your favorite gluten-free pasta, polenta, or rice.

Substitutions

• Can’t find Calabrian chili? A pinch of red pepper flakes or chili paste works too.
• Dairy-free? Swap the Parmigiano Reggiano for nutritional yeast or your favorite dairy-free Parm alternative.

Best Served With

• Gluten-free spaghetti or rigatoni
• Creamy polenta
• Gluten-Free Green Salad

How to Store Leftovers

Store meatballs and sauce together in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, adding a splash of water if the sauce thickens too much.

Common Questions