I have been making these exact meatballs for 5+ years now (my best friend introduced them to me before I could even cook, and I was immediately hooked!). The recipe is really simple, so it’s a great food prep item for anyone regardless of their cooking skills. It’s such a great protein to have in the fridge and pair with some veggies and a little pasta (or potatoes, sweet potatoes, rice, lentils) for an quick weeknight dinner.
These meatballs are super versatile. Sometimes I’ll make them without the red sauce, and heat them up with some pesto, sweet potato fries, avocado, and kale for a nice veggie bowl option. The classic spaghetti and meatballs with red sauce always hits the spot too though! If you want to keep them in your fridge naked so you can pair them with whatever you please throughout the week, just skip the step when you simmer them in the tomato sauce. Just let them cool on the sheet pan, then put them in a tupperware in the fridge once they’ve cooled. They keep in the fridge for about 3 days.
1lb organic ground turkey
1/2 cup whole wheat breadcrumb (can use a gluten free option too!)
1/2 cup freshly grated Parmesan cheese
1/4 cup milk
3 cloves minced garlic
1/2 tsp salt
1/4 tsp black pepper
1. Preheat oven to 400
2. Lightly grease a cookie sheet (I use avocado oil spray)
3. Add breadcrumb, parmesan, and garlic to a bowl, whisk or use a fork to combine
4. Add milk, stir with a wooden spoon until incorporated
5. Add egg and turkey meat, mix with your hands until combined, do not over-work
6. Roll up the meatballs (I like to make them so they can just fit in my clasped hands when I’m rolling them, but make any size ya like!)
7. Bake in the oven for 9 minutes, take the meatballs out and flip them over
8. Bake for another 8-10 minutes
Shown in the picture with Banza chickpea pasta
and sauteed broccolini. I topped with red pepper flakes as well because I love everything with a little kick!