This recipe for turkey meatballs combines simple, every-day ingredients and makes a versatile base to many recipes. Make a large batch on a Sunday and freeze them for use throughout the week. Meal prep made easy!
Servings: 50-60 meatballs
Prep Time: 20 minutes | Cook Time: 15-20 minutes* | Total Time: 40 minutes
- 2 pounds ground turkey
- 1 onion, grated
- 3 cloves garlic, grated
- 1 large carrot, grated
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon crushed chili flakes
- 1 teaspoon dried oregano
- 2 eggs
- 3/4 cup bread crumbs
Add the ground turkey, onion, garlic, carrot, and spices to a large mixing bowl. Crack both the eggs into a separate smaller bowl and lightly beat them with a fork. Add the beaten egg and the breadcrumbs to the turkey.
Using your hands, mix all the ingredients together to combine. Try not to squish/ compress the meat too much with your fingers or over work the meat mixture as this will make the meatballs tough. Just mix the ingredients together until they are just combined and the mixture is still light and fluffy.
Scoop out a heaping tablespoon of the meat mixture and roll it between the palms of your hands to make a meatball. I like to make my meatballs slightly smaller than a golf ball, but you can make them whatever size you like, just adjust the cooking time accordingly. Once the meatball is smooth and round, place it on a parchment-lined baking tray. Continue this process until all the meatballs are made.
Cook the meatballs from fresh in any way you like. Some suggestions are to boil them in soup, cook them with pasta sauce, or pan fry them. You can also freeze the meatballs on the trays for 1 hour. Then place the desired amount of frozen meatballs into resealable plastic bags and store in the freezer. These meatballs will keep frozen for two months… but they won’t last long! 🙂
*Cook Time: 15-20 minutes from fresh or frozen! If pan frying the meatballs from frozen, cook with a splash of water in a pan with a tight-fitting lid on medium-high heat for 20 minutes. The turkey meatballs should not be pink when they are cooked.