These meatballs are delicious by themselves or when served with gluten-free pasta! I double the recipe to make enough for snacks and lunches. They can also be frozen and used later!

Ingredients

• 1/2 cup gluten-free bread crumbs
• 1/3 cup chopped flat-leaf parsley
• 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tablespoons unsweetened almond milk
• 1 1/2 teaspoons Celtic Salt or Himalayan Pink Salt
• 1 teaspoon ground pepper
• 1 pound ground turkey (dark meat works best)

Preheat the oven to 350 degrees. Grease a 9×13 glass baking dish with extra virgin olive oil or grapeseed oil and place it in the oven while preheating.

In a large bowl, stir together the bread crumbs, eggs, almond milk, parsley, garlic, sun-dried tomatoes, salt and pepper. Add turkey and gently mix to combine. Using an ice cream scoop, form the meat mixture into golfball sized meatballs. Place about 1-inch apart in the hot baking dish. Press each meatball down lightly to flatten the bottom.

Bake for 15 minutes, then turn the meatballs over. Continue cooking for at least 5-10 more minutes, until the meatballs are somewhat crispy on the outside. Enjoy!

Adapted from Giada De Laurentiis recipe: Turkey Meatloaf with Feta and Sun-Dried Tomatoes