I love it when I can make one thing and use it for several meals. These meatballs were meant to go into a southwestern meatball dish, but I was wiped out after a long day of work and a 10 mile run. By the time I finished mixing up the meatballs, I was done. I just couldn’t do anything more – I threw together a quick tomato sauce and cooked up a few meatballs for dinner and threw the rest of the meatballs into the fridge for later.
Fair warning – this recipe makes a lot of meatballs. Like 5 dozen+ depending on how big you make them. But, don’t worry – they are super versatile and freeze beautifully!
Easy Baked Turkey Meatballs
3 pounds lean ground turkey
1 1/4 cups panko bread crumbs
6 egg whites
1/2 cup parsley, finely chopped
1/2 cup finely chopped onion
6 cloves garlic, minced
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
- Preheat oven to 350°F. Lightly grease two large baking pans and set aside.
- In a large bowl, combine all ingredients and mix with hands until well incorporated, being careful not to over-mix. Roll into meatballs about 1 inch in diameter and place onto prepared baking pans about 1 inch apart. Bake in preheated oven for 20 – 25 minutes, or until meatballs are golden brown and reach an internal temperature of 165°F.
- Use meatballs immediately, or lay on a baking sheet and place in the freezer. Once the meatballs are frozen, transfer to a freezer-safe bag or dish. Meatballs will keep for up to 2 months in the freezer.