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One of my favorite items to meal-prep → MEATBALLS! When I first began meal-prepping, I was all about the shredded chicken in the crockpot with rice. For any of you in the same boat, you know a gal can only eat so much chicken and rice before starting to get a little loopy!

When my boyfriend first suggested making meatballs for meal-prep my initial thought was “Woah, that’s going to take forever - balling each one, frying them up, etc”. Thankfully, after a couple go-arounds, I consider myself a meatball professional! Mix ingredients with your hands (this is the fastest and only way to do it), use a cookie scoop to ensure they are all the same size, and utilize your parchment paper while BAKING them.

Meatballs work great for meal-prepping and maintaining a healthy diet for many reasons.

  1. They can be nutritious! -- Ex. Lean ground turkey instead of beef and/or oats instead of breadcrumbs).

  2. So many different flavor combinations - Barbeque meatballs, Italian meatballs, Greek meatballs, Roasted Garlic & Zucchini meatballs… Possibilities are endless.

  3. If you happen to have leftovers, you can freeze them for a later time.

  4. Spiralize your favorite vegetable for a lower carb meal OR indulge over a gluten-free pasta. I like to have them over spiralized sweet potato!

Below is a new flavor combo that I just LOVE! The zucchini keeps these meatballs moist even if you are reheating like I do. ENJOY!

Roasted Garlic & Zucchini Meatballs

*Makes around 24 meatballs


1 pound lean ground turkey - I use 93/7

1 cup finely grated zucchini

½ cup gluten-free quick oats

*5-6 cloves roasted garlic, smashed

1 egg, whisked

2 Tablespoons ketchup

½ teaspoon basil

½ teaspoon parsley

½ teaspoon oregano

½ teaspoon salt

¼ teaspoon pepper


  1. Preheat oven to 375 degrees and line sheet pan with parchment paper.

  2. In a large bowl, combine turkey, zucchini, oats, garlic, egg, ketchup, basil, parsley, oregano, salt, and pepper. Mix until all ingredients are well combined.

  3. Roll into 1 1/2 inch balls and place on sheet pan evenly spaced. Bake for 15-20 minutes or until each meatball is cooked through.

*Substitute roasted garlic for freshly minced (1 Tablespoon) or garlic powder (1/2 - 3/4 teaspoon).

***Click here to print recipe for Roasted Garlic & Zucchini Meatballs!

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