I’m going to give you a fall spin on gluten free meatballs with oatmeal today!
And you’re going to love them!
These Pumpkin Meatballs with a Pumpkin Spiced Sauce are so good that no one will even know they are gluten free or that they contain oatmeal!
This easy recipe for my pumpkin brain today contains only some simple ingredients and will create the perfect gluten-free meatball.
Furthermore, I’m giving you a pumpkin-inspired sauce recipe that pairs perfectly with them.
Turn right around if you don’t like pumpkin because today is all about this backyard “vine” vegetable!
Pumpkin
To start with, let’s dig in on a little information about pumpkin:
- Is a member of the cururbitaceae family (cucumber, squash, cantaloupe)?
- Is one of the vegetables which is very low calories; provides just 26 cal per 100 g and contains no saturated fats or cholesterol; but is rich a source of dietary fiber, anti-oxidants, minerals, vitamins? Recommended by dieticians in cholesterol controlling and weight reduction programs. (source)
- Pumpkin can help with digestive health because it’s high in fiber and contains prebiotics.
- It contain: Vitamin A, Vitamin C, Magnesium, Potassium and Zinc and Fiber? (source)
- Pumpkin also contains Zea–xanthin, which is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in reitina of the eyes? Thus, it helps protect from “age related macular disease” (ARMD) in the elderly. (source)
Pumpkin is a fall staple around our house. I mean, have you ever made my Slow Cooker Pumpkin Granola?!
Many of my recipes use it even year round, as pumpkin is also a great egg replacement. If you are intolerant to eggs, consider this amazing vegetable.
‘Tis the season to create recipes with as many of the favorites as possible.
I love turkey meatloaf muffins.
Because I’m constantly noshing on them, I figured I might as well pumpkin(ify) them. And then pumpkin spice it up.
Is this basic enough for Y’all yet?!
Gluten Free Meatballs with Oatmeal
Click HERE to save this recipe for gluten free meatballs with oatmeal for later.
Now, the reason this is actually a gluten-free meatball recipe by way of Pumpkin Meatballs is because we are not using eggs.
Our meatball mixture, though, will stick together perfectly with the combination of the pumpkin and quick oats, which I have ensured are gluten free quick cooking oats.
You’ll need to do the same.
These flavorful meatballs are not your traditional beef meatballs. Instead, I have used turkey (because it seemed more appropriate for fall) making them ground turkey meatballs.
Note: If you are looking for a gluten-free beef meatball recipe, I do have that as well! You’ll want to check out my Swedish Meatballs recipe [HERE]. And by the way, these gf meatballs do not use oats or pumpkin. Instead, they are traditional and use eggs. Nonetheless, they are still part of a gluten-free diet.
So now you’re wondering,
Okay, then how in the heck am I to make these gluten free meatballs with oatmeal?
Here we go!
And p.s. Yes, I’m giving you my favorite way to eat these — with a Pumpkin Spiced Sauce.
Recipe Card for Pumpkin Spiced Gluten Free Meatballs with Oatmeal
Pumpkin Meatballs with a Pumpkin Spiced Sauce
Ingredients
- 1.25 pounds lean or extra lean turkey
- 1/2 cups pumpkin
- 1/3 cup gluten-free oats quick oats
- 1/2 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- sea salt to taste
Pumpkin-Spiced Sauce
- 2 cups pumpkin canned
- 2 cups vanilla almond milk unsweetened
- 1 Tbsp coconut flour ground
- cinnamon ground, to taste
- pumpkin pie spice ground, to taste
- sea salt to taste
- 2 Tbsp honey
Instructions
- Preheat the oven to 400 degrees.
- Mix all meatball ingredients together by hand in a bowl.
- Cover an oven-safe pan with tinfoil and lightly coat with olive oil.
- Form the meat mixture into meatballs and place on the pan (I made ours big enough to form 12 meatballs).
- Bake for about 25-30 minutes (mine took 28 minutes).
- While the meatballs are cooking, prepare the pumpkin-spiced sauce.
- Add all pumpkin-spiced sauce ingredients (except for 1 cup of the milk) to a pan.
- Heat the sauce on low; stir very frequently.
- Continue to add more milk, depending on how thin you want your sauce (I used the full 2 cups).
- Serve the pumpkin meatballs with pumpkin-spiced sauce warm.
Notes
- Optional: Prepare rice, quinoa or other pasta as well to use as a “bed” for the pumpkin meatballs with pumpkin-spiced sauce. I used plain white rice because I didn’t want any flavors to compete with the main meal. The white rice worked perfectly!
- You can use more or less unsweetened almond milk, depending on how thick you like the sauce
- If you don’t want to use almond milk, HERE are other incredible plant-based milks to choose from
Pumpkin Meatballs with a Pumpkin-Spiced Sauce Process
Now let’s look into this process with some finer detail so you can make the best meatballs possible.
Your prepared baking sheet is covered with tinfoil, but you don’t HAVE TO use the tinfoil.
Many, including myself, are using less tinfoil than ever before for health reasons. So if you don’t want your delicious meatballs sitting on tinfoil, then don’t!
Simply add a single layer of olive oil to the bottom of your pan and you’ll be golden.
Alternatively, you can use a high-quality eco-friendly parchment paper (I get ours from Thrive Market online).
This is what your gluten-free turkey meatballs will look like fresh out of the oven.
The Sauce
And the sauce?
Remember, you’ll achieve the best texture based off your own preferences.
Use more or less milk to achieve not only the best flavor, but also desired texture.
On a Bed
Bed of white rice. Plain and simple.
You could also choose things like:
- quinoa
- brown rice
- spaghetti squash
- gluten-free spaghetti
- other gluten-free pasta
Other Swapping Options for this Recipe
When it comes to these gluten free meatballs with oatmeal, the most important thing for maintaining your gluten-free lifestyle is ensuring that you’re using gluten-free oats.
Besides that, all other ingredients are naturally gluten free.
So, here are some other things you can try once you make your second batch (or third, fourth, or fifth!):
- For a little more heat, add about 1 tsp black pepper to the meatballs or even a little bit of pepper to the sauce.
- Instead of coconut flour in the sauce, you might try: oat flour or almond flour.
- If you want to try something other than turkey for the meatballs but don’t want to use beef, try making gluten-free chicken meatballs.
- If you don’t care about them being dairy-free meatballs, you can use a whole, organic milk for the sauce vs. a plant-based one.
- If you are against using oatmeal, you could try swapping out the gluten-free oats for gluten-free breadcrumbs.
And at last…..we eat, indulge and enjoy every single bite.
If you can’t eat them all in one sitting, you can put them in an airtight container to save for later use. They will stay good for up to a few days, making for a great, re-heated lunch option.
I have personally never frozen them, but if you put them in a freezer-safe container, the meatballs can be saved for later. I wouldn’t do this with the sauce, though.
Your turn.
Time to eat, indulge and enjoy every single pumpkin-y bite!
Thoughts? Are you crazy for pumpkin, too? If so, then just click [HERE] for all the pumpkin goods!
If you liked this recipe for gluten free meatballs with oatmeal, you might also enjoy:
- Healthy Recipe for Boosted Oatmeal
- Constipation Printable List of High Fiber Foods
- Tons of gluten-free recipes in the Quick Gut Detox Program
Disclosure: All opinions started here are 100% my own. I appreciate your support, as this compensation helps with expenses to keep this website up and running, and for me to continue sharing all that I can with you. Some of the links in this post are affiliate links. This means if you click on the affiliate link and purchase the item, I may receive a small commission at no extra cost to you.
Xox,
SKH
🤰 bloating be gone! weight loss through optimal gut health for women
💃ʜᴇᴀʟ ʏᴏᴜʀ ɢᴜᴛ. ʜᴇᴀʟ ʏᴏᴜʀ ʟɪfe.
🫶🏻 founder gutbyome.com
I too am a Turkey Mini Muffin LOVER!!!! Thanks for a new spin on them!! I’m a pumpkin fan and I start craving it mid August. I’ll be pinning this one for sure!
Thanks, Tera! Let me know how you enjoy them:)
Those look delicious… can I just come over and eat yours? I’m too lazy to cook. LOL.
Sure thing:)
Oh man, so interesting. Will try with a few modifications for my own gut 😉
Curious, which of these ingredients do not work for your gut?! I’m always so curious! Perhaps the oats?!