Baked Turkey-Ranch Meatballs with Spicy Avocado Sauce (Gluten Free)
Jump to RecipeOh my goodness! These savory and slightly sweet meatballs paired with the spicy Avocado dipping sauce is out of this world!!! I always make a triple batch when I'm making any type of meatball, so I can freeze some for another busy night. However, after making a triple batch of these yummy meatballs, I didn't have enough to freeze...my family LOVED them and not only went back for seconds, but thirds :) I served this with a fresh salad, topped with cucumbers, strawberries and a store-bought Honey Poppy Seed dressing...delicious! I hope you enjoy :)
Ingredients
The Meatballs:
- 3 lbs Ground Turkey
- 2 Large Eggs
- 1 Cup Gluten Free Seasoned Bread Crumbs
- ⅛ Cup + 1 Tablespoon Worcestershire sauce
- 2 Tablespoons (heaping) Ranch Dressing Powder Mix I use Hidden Valley Ranch
- ¼ Cup Light Brown Sugar I do not pack this
- 2-3 Pinches Ground Black Pepper
The Spicy Avocado Sauce:
- 1 Large Ripe Avocado seed removed and sliced into smaller pieces
- ⅔ Cup Mayonnaise I use Hellmann's Mayonnaise
- ⅔ Cup Buttermilk or Buttermilk Substitute Since Buttermilk is difficult to find right now, you can make your own: pour 1 Tablespoon White Vinegar (or Lemon Juice) in a 1 Cup measuring cup, then add milk of your choice to fill remaining cup (I used Plain Rice Milk)
- 3-4 tsp Onion Powder
- 3 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1 tsp Paprika
- ½ tsp Cayenne Pepper
- ½ tsp Ground Black Pepper
- Dried Parsley for sprinkling on top
Instructions
Making the Meatballs:
- Gather the meatball ingredients.
- Preheat oven to 375 degrees.
- Line 2-3 baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine all of the Turkey Meatball ingredients and mix very well, either with a fork or your hands.
- Using a 2" cookie scooper (or spoon), scoop turkey mixture onto the prepared baking sheets (16 meatballs per sheet). You may either form the meatballs using your hands or just drop meatballs directly onto sheet using the cookie scooper.
- Bake for 16-18 minutes, or until inside temperature measures 165 degrees (I usually cut the center-most meatball in half to check for any pinkness).
Making the Spicy Avocado Dipping Sauce:
- Gather the Avocado ingredients.
- While the meatballs are cooking, blend the Avocado ingredients (except for the Parsley) in a blender or food processor until smooth and creamy.
- Pour into serving bowl and top with dried Parsley. Refrigerate until ready to serve.
- Once the meatballs are cooked, drizzle some Spicy Avocado Sauce over the tops and serve with your favorite veggie! Yum!!!
Notes
*Thank you to californiaavocado.com for sharing the Spicy Avocado Ranch Dressing recipe...I made a few minor adjustments ;)