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Baked Turkey Meatballs (Freezer-Friendly)

Baked Turkey Meatballs (Freezer-Friendly)

Tender, herby turkey meatballs baked on a sheet pan instead of fried are one of the most useful things to have in the freezer. This recipe makes about thirty, enough for spaghetti one night, a sandwich another and a few lunches besides.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings (about 30 meatballs)
Ingredients Method Notes

Ingredients
  

  • 1/2 cup dry bread crumbs plain or whole-wheat
  • 1/3 cup milk
  • 2 lb ground turkey 93% lean
  • 1 large egg
  • 1/2 cup Parmesan cheese finely grated
  • 1/2 small onion grated on a box grater
  • 3 cloves garlic minced
  • 1/4 cup fresh parsley finely chopped
  • 1 tsp dried oregano
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp olive oil for the pan

Method
 

  1. Heat the oven to 400°F (200°C). Line two rimmed baking sheets with parchment and brush lightly with oil.
  2. In a large bowl stir together the bread crumbs and milk. Let stand 5 minutes until the crumbs have softened into a paste.
  3. Add the egg, Parmesan, grated onion with its juice, garlic, parsley, oregano, salt, pepper and pepper flakes. Mix well.
  4. Add the turkey and mix with your hands just until evenly combined. Overmixing makes meatballs tough.
  5. With damp hands or a small scoop, shape into 1 1/2-inch balls, about 2 tablespoons each. Space them on the sheets.
  6. Bake for 16–20 minutes, rotating the pans halfway, until lightly browned and cooked through to 165°F (74°C) in the center.
  7. Serve right away in sauce or let cool completely for storing.

Notes

  • Wet your hands with cold water between every few meatballs to stop the mixture sticking.
  • A small cookie scoop keeps the meatballs the same size so they cook evenly.