Simply Delicious Meatballs
This recipe is one of our family’s FAVORITES! I typically make 150 meatballs every time I stock my freezer. On the nights where I don’t know what to make for dinner, I usually end up getting out meatballs! In our house, we use meatballs in a variety of ways, such as: on top of pasta, in quesadillas, as a pizza topping, in meatballs subs, or plain.
- I like to use half ground turkey and half ground beef. This combination makes the flavor of these meatballs amazing and honestly I don’t think most people would be able to tell that they are half turkey. Turkey makes the meatballs a little leaner. I use 93:7 ground turkey and 90:10 ground beef.
- When stocking my freezer, I usually make 10 pound of meatballs. I split this into two – 5 pound batches and use my Food Scale to weigh out the raw meat. The recipe below is for 1 pound of raw meat, so feel free to scale as needed. I think 5 pound batches are manageable.
- I use my Food Chopper to dice the onions.
- I line my cookie sheet with aluminum foil to make clean up easy.
- I use my Cookie Scoop to form the meatballs, so they all come out the same size!
- After the meatballs come out of the oven, I place them on a cooling rack, to get rid of grease.
- You can freeze these raw if you prefer, but from my experience it’s more convenient to freeze them already cooked. I found that if I froze them uncooked, then I had to thaw them out before I dinner, which required me to “plan ahead.”
Simply Delicious Meatballs
- 1 lb ground turkey or beef
- 1/2 white onion (medium sized)
- 1/2 tsp garlic salt
- 1/2 tsp salt
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- 1.5 tbsp worcestershire sauce
- 1/2 cup milk
- 1/4 cup finely grated parmesan cheese
- 1/2 cup seasoned breadcrumbs
Preheat oven to 400 degrees.
Combine all ingredients in a large mixing bowl. Use your hands to thoroughly mix the ingredients until the mixture is uniform.
Spray a cookie sheet with cooking spray and form 1 and half inch meatballs (roughly half dollar sized). Place the meatballs on the baking sheet.
Cook the meatballs for approximately 25-30 minutes. To determine whether they are done, I usually cut one meatball open (from the center of the pan) to make sure that it is no longer pink in the middle.
Allow the meatballs to cool to room temperature (approximately 1 hour). Put the meatballs into quart sized resealable freezer bags. Be sure you remove as much air as possible from the bag. Label the bag with the contents and date. Place in the freezer until ready to use.
To thaw, simply remove the desired number of frozen meatballs from the bag and microwave until hot (usually 2+ minutes - just check to see when they feel heated throughout).
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