Hello Turkey Meatballs!
I’ve been really liking the idea of meal prep lately. I’ve been dipping my toes by making part of the meals ahead of time, like these meat balls, or my pancakes in the morning. I’m sure I’ll get to full blow meal prep and have things in the fridge to grab and go one day, but for now I’m good where I’m at.
These Turkey Meatballs are making life so much easier. I make up a batch, use a few for dinner, pop a few in the fridge for eating the next day or two and put the rest in the freezer for future use.
These meatballs have enough flavor to eat on their own but they are neutral enough to add to other meals. I’ve added them to pasta, salads, and roasted veggies. I’ve even eaten them cold when in a pinch. It’s great to have a protein handy to just toss into a meal.
They are moist, full of umami, and have a tiny zip from the mustard. Make these as is the first time and if you’re not completely in love (but I don’t know why you wouldn’t be) you can adjust the seasonings to your liking. You can even change out the turkey meat for chicken if you prefer.
Make these and make your life easier… and tastier.
Just a heads up! I’m working on a post for gluten free bread crumbs but until then I have some simple instructions in the notes’s section of the recipe it you can’t find gluten free croutons/breadcrumbs at your local store.Print
Flavorful to eat on their own and neutral enough to add to whatever you want. These Turkey meatballs are wonderful for making ahead and using when you need a quick punch of protein.
- Yield: 24 Meatballs 1x
- Category: Appetizer, Breakfast, Main Course, Side Dish, Snack, Soup
- Cuisine: American
- 1 Cup Gluten free Bread Crumbs
- 1/2 Cup Parmesan Cheese
- 1/2 tsp Pepper
- 1/2 tsp Salt
- 2 lbs Ground Turkey
- 2 Eggs
- 1 tsp Dijon Mustard
- 2 tsp onion oil (can sub with olive or avocado oil)
- Preheat the oven to 350F and grease a baking sheet
- In a food processor puree the bread crumbs, Parmesan cheese, salt and pepper until the bread crumbs are fine.
- In a large bowl place the ingredients and mix thoroughly (it’s best to use your hands, but you can mix with a spatula).
- Using your hands grab a golf ball size piece of the meat mixture and roll into a ball and place on the baking sheet. Repeat this until the baking sheet is full and the meat mixture is gone.
- Bake for 20 minutes and allow to cool before using.
If you’re having a hard time finding gluten free croutons or bread crumbs it’s super easy to make them. Take your favorite gluten free bread. Cut it into cubes and leave out overnight. The next day toss with a TBS or so of oil and a large pinch of salt and bake at 250F for 40 minutes, until they are crunchy and golden. Let them cool before storing. These make wonderful additions to salads and soups, or crumble up for bread crumbs (recipe coming soon)
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A Food Processor is a must for making sure the bread crumbs are nice and small. There are other ways to get them small but are labor intensive and can be messy.
Also a must are good baking sheets that cook evenly and clean up beautifully and easy.
For more meal prep and freezer meals check out these other recipes….