45-Minute Pan-Fried Juicy Turkish Spiced Meatballs (Grandma's Gluten-Free Secret)
These authentic Turkish meatballs are bursting with aromatic spices and herbs, pan-fried to a golden brown crust while staying incredibly juicy inside. A family recipe passed down through generations, this gluten-free version uses a simple, flavorful blend of spices and fresh herbs for a quick yet impressive dinner.
Ingredients
Ingredients
- 1 lb ground lamb or ground beef, 85% lean
- 1 small yellow onion finely grated
- 2 cloves garlic minced
- 1 tbsp fresh parsley finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 0.5 tsp ground black pepper
- 0.5 tsp salt
- 2 tbsp olive oil for frying
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. Make-Ahead: The meatball mixture can be prepared up to 24 hours in advance and shaped just before cooking. You can also freeze the uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months; cook from frozen, adding a few extra minutes. Substitutions: Use ground chicken or turkey for a lighter option. For a gluten-free binder, add 1/4 cup of gluten-free breadcrumbs if the mixture seems too loose. Serving Suggestions: Serve over rice pilaf, with a side of cucumber-yogurt sauce, or stuffed into gluten-free flatbreads with fresh vegetables.