Served over zoodles, these meatballs are savory and deliciously non-dairy. They pair perfectly with Tia's Roasted Marinara Sauce.


Recipe Summary

10 mins
30 mins
5 mins
45 mins
28 meatballs


Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over a rimmed baking sheet.

  • Combine milk and oats in a small saucepan over medium heat. Cook until milk is very hot, but not boiling. Reduce heat and simmer until mixture is the consistency of oatmeal, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.

  • Combine turkey, egg, Parmesan cheese substitute, parsley, garlic powder, nutmeg, and pepper in a large bowl. Add cooled oatmeal mixture. Stir with a sturdy spoon or spatula until well combined. Form into 28 meatballs and arrange on the prepared baking sheet.

  • Bake in the preheated oven, turning halfway, until cooked through and evenly browned, 25 to 30 minutes.

Cook's Note:

Substitute almond or cashew milk for soy milk, if preferred.

Here's my recipe for a homemade Non-Dairy 'Parmesan Cheese'.

Nutrition Facts

52 calories; protein 4.2g 9% DV; carbohydrates 1.8g 1% DV; fat 3.2g 5% DV; cholesterol 18.6mg 6% DV; sodium 76.7mg 3% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
I liked the basic recipe but I made a few changes. I used dairy for the milk and cheese. I also added finely chopped fresh spinach minced garlic and dehydrated onion. The meatballs were delicious and moist and the recipe was quick and easy! Read More