Turkey Meatballs with Roasted Red Pepper Sauce

These turkey meatballs with roasted red pepper sauce are packed with garlic and spinach, balanced perfectly by the creamy, savory red pepper sauce. The sauce comes together in your blender while the meatballs bake, making this an easy weeknight dinner.

Serve these over zucchini noodles, pasta, or rice depending on what you’re in the mood for. The roasted red pepper sauce is also excellent on grilled chicken, salmon, or in grain bowls.

The meatballs are naturally gluten-free and dairy-free, made with just turkey, spinach, coconut flour, and spices. No eggs or breadcrumbs needed.

Ingredients

Ingredient Notes

• Red bell peppers: Roasting brings out their natural sweetness and creates a rich, complex sauce. You need 2 large peppers.
• Fresh spinach: Chopped and mixed into the meatball mixture. Keeps the meatballs moist and adds color.
• Coconut flour: Acts as a binder for the meatballs without eggs or breadcrumbs. Use exactly 2 tablespoons for the right texture.
• Unsweetened almond milk: Creates the creamy texture in the sauce. Make sure it’s unsweetened and unflavored. Vanilla almond milk will ruin the sauce.

TIP

Roast the bell peppers until they have char marks. The charred bits add depth to the sauce. Don’t skip this step or the sauce will taste flat.

Recipe FAQs

Can I use jarred roasted red peppers?

Yes, you can use jarred roasted red peppers to save time. You’ll need about 1 cup of drained jarred peppers. The sauce won’t have quite the same depth as fresh roasted peppers, but it’s a good shortcut for busy nights.

Can I substitute the coconut flour?

Almond flour or gluten-free breadcrumbs work but you’ll need more (about 1/4 cup) since it doesn’t absorb as much moisture. The texture will be slightly different but still good.

Can I use ground chicken instead of turkey?

Yes, ground chicken works well. The cooking time stays the same.

Storage instructions

Store the meatballs and sauce separately in airtight containers in the refrigerator for up to 4 days. Keep them separate so the meatballs don’t get soggy. The sauce will thicken as it sits. Add a splash of almond milk when reheating to thin it back out.

For longer storage, freeze the meatballs and sauce in separate containers for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat the meatballs in the oven at 350°F for 10-15 minutes and warm the sauce on the stovetop.

Serving suggestions

Serve these turkey meatballs and sauce over:

• Zucchini noodles (spiralized with a vegetable spiralizer)
• Regular gluten-free pasta
• Rice or quinoa

The sauce is also excellent on grilled salmon or roasted chicken thighs .

More gluten-free meals to try

All Dinners

• 

  Gluten-Free Lasagna

• 

  Gluten-Free Mozzarella Sticks

• 

  Gluten-Free Mac and Cheese

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Method

For the Roasted Red Pepper Sauce:

1. 1

   Preheat oven to 400°F.

2. 2

   On a baking sheet, toss 2 red bell peppers and 1 tablespoon of avocado oil or olive oil together and lay in a single layer. Roast for 25-30 minutes, until the bell peppers are tender and there are some black char marks.

3. 3

   In a small skillet, combine 1/4 cup diced yellow onion and 1 clove garlic in 1 tablespoon avocado oil or olive oil. Sauté for 5 minutes until soft and fragrant. Add to a food processor with the bell pepper when it's ready.

4. 4

   Then also add 1/4 cup unsweetened almond milk, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, 1/2 teaspoon pepper, the remaining 2 tablespoons avocado oil or olive oil. Process until combined and smooth. Set aside.

For the Turkey Meatballs:

1. 5

   I usually start making the turkey meatballs while the peppers are roasting. In a large bowl, combine 1 lb ground turkey, 1/2 cup packed fresh spinach, 2 tablespoons coconut flour, 1/2 teaspoon salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 cloves garlic, 1 tablespoon olive oil or avocado oil and 1/2 teaspoon ground black pepper. Mix until combined well.

2. 6

   Roll into small meatballs - you'll get about 15 out of a batch. Line a baking sheet with foil and place meatballs on the sheet.

3. 7

   Bake at 400°F for 12-15 minutes, until baked through and the internal temperature of 165°F.

To Serve:

1. 8

   Serve with zucchini noodles, gluten-free pasta, or rice. Top with roasted red pepper sauce and 3-4 meatballs per serving.