Turkey meatballs are a go to food in our house. They can be used in so many recipes or plain. My toddler will eat them which is a bonus. He can be picky with proteins so it is a bonus when I find a food he will eat without a fuss. I sneak lots of veggies in to add texture, colour and of course the nutritional value! I do a big batch every few months and freeze the cooked extras, they can be pulled out of the freezer in a pinch when Smashie is being a picky eater or used in subs, pastas, sweet and sour, or mini sliders. I keep the seasoning very neutral and use well flavoured sauces when adding them in a meal. I make a medium size meatball and can leave them as is or chop them in half depending on what I am making. You can always make them smaller but once they are made they can’t be made bigger! They are the size I like for a meatball sub sandwich. Plus I am too lazy to roll out a million little ones!
- 1 kg ground turkey
- 2 eggs
- 3 cups finely chopped veggies (sweet peppers, celery, onions and shredded carrots work for our family)
- 1 cup bread crumbs
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- Preheat oven to 350
- This is just an everybody in the bowl kind of thing, I add my bread crumbs slowly until I feel it has come together nicely and is binding well. I have my breadcrumbs measured and add about a 1/4 cup at a time until perfect.
- Roll out balls to desired size onto one or two cookie sheets
- Bake 20-25 minutes.
- Check to make sure cooked all the way through with no pink
- Cool, once cooled place on a clean cookie sheet to place in freezer. After 1 hour in freezer you can transfer to freezer baggies. This will prevent them from glomming together and getting all squished.
- Pull out as many as needed for meals and enjoy!
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