These are great - so many things you can do with them. Freeze great - so make a bunch and stock the freezer. Depending on the size you make them - 1 - 2 meatball counts as 1 block protein. They are even great cold - perfect for lunch on the go!
1 1/2 lb. ground turkey
3 cloves garlic, minced
1/4 c. onion, finely chopped (or you can even use 2 green onions if you like)
1/4 c. parsley, chopped
1/2 t. salt
1/2 t. pepper
1/2 t. oregano
1 T. Worcestershire sauce
1 egg, beaten
1/2 c. dry breadcrumbs
Mix all ingredients together (tip... use a potato masher. It works great, and keeps your hands clean!). Shape into approximately 30-40 1" sized meatballs. (I use the medium size pampered chef scoop to make evenly sized meatballs).
I lay a wire grid rack on a foil lined cookie sheet, and place the meatballs on the rack. (You could just use a foil lined cookie sheet -make sure to spray it with non-stick cooking spray). Bake in 400º oven for about 20 minutes.
If you want to freeze these - lay them in a single layer on a tray - and put in the freezer for 20 - 30 minutes. Then take them out and package them in zip-lock bags or however you like. This will keep them loose enough to grab just a few at a time as you need them.
Enjoy.
PS... Eric makes a "to die for" marinara sauce that would go fantastic with these!
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