I am gluten-free and want to make some turkey meatballs. I was thinking about putting almond meal in the mixture. Would that be okay instead of breadcrumbs? If not what would be a good substitute?  I don't really want to buy breadcrumbs or bread for one thing of meatballs. This is not something I make very often. 
Breadcrumbs in meatballs (and meatloaf) will help to keep them moist by absorbing fat and juices that are given off as they cook.  I don't think that almond meal would have quite the same effect.  I tend to add some extra moisture through additional vegetables (finely minced in a food processor, then cooked to soften them up and evaporate any liquid that they extract.  (you'll still have plenty of retained moisture in there).  I typically stick with the italian standards -- carrots, onion & bell pepper, but you could mix it up depending on what flavors you're trying for. 