We love spaghetti and meatballs. And who wouldn't? They're nostalgic, comforting and delicious. And when made with lean turkey, they make for a healthy meal to boot!
When I make meatballs, I MAKE meatballs. I like to make big batches of meatballs - some for now and some for later. Cooked meatballs freeze beautifully making for easy dinner prep down the road. The recipe below assumes a big batch - I find four pounds of turkey is about all that will fit in my mixing bowl and oven. Of course, it's easily scaled up or down to meet your meal prep needs!
Once ready to eat, simply toss some of the frozen meatballs into marinara sauce and simmer until heated through. Toss with your favorite pasta noodle and dinner is ready to go!
Turkey Meatballs
Ingredients
For the meatballs
· 2 tbsp olive oil
· 1 onion, diced fine
· 4 garlic clove, minced
· 1 cup bread crumbs
· 1 cup pecorino romano cheese, grated
· 4 tbsp fresh parsley, chopped
· 4 tbsp fresh basil, chopped
· 4 egg
· 2 tsp salt
· 1 tsp black pepper
· 4lb lean ground turkey
For serving
· Marinara sauce
· Pasta
· Pecorino romano cheese
Preheat oven to 425F.
Add olive oil to a small pan and sautee onions and garlic over low heat until translucent. Allow to cool.
In a large mixing bowl, combine the onions, garlic, bread crumbs, cheese, parsley, egg, salt and pepper. Add the ground turkey. Fold the bread crumb mixture evenly into the turkey.
Using a small cookie scoop, spoon the meatball mixture onto a greased baking sheet. The mixture should make roughly 80 bite-sized meatballs. Bake for 15 minutes until cooked through.
Transfer the meatballs to Ziploc baggies and freeze.
When ready to serve, simmer some of the frozen meatballs in prepared marinara sauce. Toss with cooked pasta and garnish with more pecorino cheese.
Makes 80 meatballs
Gluten Free Friendly!
Swap the bread crumbs for gluten free bread crumbs!
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