Gluten Free Asian Turkey Meatballs & Noodles


Gluten Free Asian Turkey Meatballs & Noodles |

I love that I found this gluten free asian turkey meatball and noodle recipe.  The flavors of mint, parsley, cilantro and ginger are wonderful.

It requires a little prep work, but it’s well worth it.

Hope you enjoy this one!



  • 2 pounds organic ground turkey
  • 1 1/2 cups gluten-free bread crumbs
  • 1 large spring onion or scallion (or 2 small), diced fine
  • 1 medium large carrot, processed or grated
  • 2 cloves fresh garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp fresh chopped parsley
  • 2 tbsp fresh chopped mint leaves
  • 2 tbsp fresh chopped cilantro leaves
  • Juice from 1 fresh medium lime
  • 1 tbsp molasses or Bragg’s Liquid Aminos
  • 1 tbsp maple syrup
  • Sea salt and ground pepper, to taste


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a large mixing bowl, break apart and blend the ground turkey with the  bread crumbs, using a sturdy metal spoon. Add in the spring onion, carrot, garlic, ginger, and fresh herbs.

Mix just until blended. Add in the fresh lime juice, molasses (or liquid aminos), and maple syrup. Mix lightly.

Season with salt and pepper as you go.

Form  meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball.

Place the turkey meatballs on the lined baking sheet as you roll them.

Bake the meatballs in a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack.

Serve immediately with Asian style noodles, recipe follows.


Asian Style Noodle Recipe


  • 1 package Tinkyada gluten-free noodles or spaghetti
  • organic extra virgin olive oil, as needed
  • 2-3 spring onions or scallions, sliced (white and light green sections)
  • 2 cloves garlic, minced
  • 1 fresh diced chile, or hot pepper flakes, to taste (I omitted)
  • 1-2 tsp fresh grated ginger
  • 3-4 carrots sliced into matchsticks
  • 3 tablespoons molasses or Bragg’s Liquid Aminos
  • 2 tbsp balsamic vinegar
  • Sea salt, to taste
  • 2 tablespoons each of fresh chopped parsley, mint and cilantro


Bring a pasta pot of water to a rapid boil. Add a dab of olive oil. Add the noodles and stir. Cook the noodles until they are al dente.

Meanwhile, heat a tablespoon of coconut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, chile, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done in about 4-5 minutes.

Add in the molasses ( or liquid aminos) and balsamic vinegar and stir to coat. Taste test to see if the carrots need a little salt.

Drain the al dente noodles and quickly add them into the skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste.

Add in half the chopped fresh herbs and toss a bit.

Plate the noodles immediately and add the cooked turkey meatballs.

Sprinkle with the remaining fresh herbs.

The noodle recipe serves 4, with leftover meatballs.

Note: Freeze leftover meatballs for another dinner.
(from The Gluten Free Goddess)

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