Are you tired of slaving away in the kitchen for hours, only to end up with dry and flavorless meatballs? Well, say goodbye to those days with our Make Ahead Turkey Meatballs recipe! With just 15 minutes of prep time and 25 minutes of cooking time, you'll be enjoying tender, juicy, and flavorful meatballs in no time. And the best part? You can make them ahead of time and store them in the fridge or freezer for up to 4 days or 3 months, respectively. Whether you're a busy bee or a meal prep pro, this recipe is a total winner.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 meatballs
Ingredients
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup parsley, chopped
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove ground turkey from refrigerator and let sit at room temperature for 15 minutes to ensure even mixing.
- In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, salt, and pepper. Mix ingredients gently but thoroughly using your hands to prevent overworking the meat.
- Line a baking sheet with parchment paper or lightly grease a baking surface to prepare for forming meatballs.
- Using clean hands or a small cookie scoop, shape the mixture into uniform meatballs approximately
- 5 inches in diameter. Aim to create about 24 consistent-sized meatballs.
- Preheat oven to 400°F (204°C) and position a rack in the middle of the oven.
- Arrange meatballs on the prepared baking sheet, leaving space between each to ensure even cooking and browning.
- Bake meatballs for 20-25 minutes, turning once halfway through cooking, until internal temperature reaches 165°F (74°C) and exterior is golden brown.
- Remove from oven and let rest for 5 minutes to allow juices to redistribute, which helps maintain moisture.
- For make-ahead preparation, cool completely and store in airtight containers in refrigerator for up to 4 days or freeze for up to 3 months.
Tips
- * Make sure to remove the ground turkey from the refrigerator and let it sit at room temperature for 15 minutes before mixing to ensure even distribution of ingredients. * Don't overmix the meat mixture, as this can lead to tough meatballs. Mix gently but thoroughly using your hands or a wooden spoon. * Use a small cookie scoop or clean hands to shape the meat mixture into uniform meatballs, about
- 5 inches in diameter. This will help them cook evenly and prevent some from becoming too large or too small. * Don't overcrowd the baking sheet, as this can prevent the meatballs from cooking evenly. Leave some space between each meatball to allow for air to circulate and promote browning. * Let the meatballs rest for 5 minutes after baking to allow the juices to redistribute, which helps maintain moisture and flavor.
Nutrition Facts
Calories: 46kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 19mg
