Freezer Turkey Meatballs

How to Make Freezer Turkey Meatballs

1. 1

   Step 1: Prep aromatics and oven

   Preheat the oven to 400°F (200°C). Grate the onion and finely mince the garlic (or press); place them in a small bowl and let them sit a minute to draw out moisture — this helps distribute moisture evenly in the meatballs.

   For this step

   • 1 smallSmall yellow onion, grated
   • 3 clovesGarlic, minced (about 3 cloves)
   
2. 2

   Step 2: Mix meatball mixture

   In a large bowl combine the ground turkey, breadcrumbs, egg, grated Parmesan, chopped parsley, grated onion, minced garlic, salt, and pepper. Gently mix by hand or with a spoon until just combined — avoid overworking so the meatballs stay tender.

   For this step

   • 1/4 cupFresh parsley, finely chopped
   • 2 lbGround turkey (lean)
   • 3/4 cupBreadcrumbs (panko or plain)
   • 1 largeLarge egg
   • 1/2 cupGrated Parmesan cheese
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Form meatballs

   Portion the mixture into roughly 1 1/4-inch (about 30–35 g) meatballs using a spoon or a 1-tablespoon scoop; you should get about 24 meatballs. Place them on a parchment-lined baking sheet about 1/2" apart; chilling 10 minutes in the fridge is optional if the mixture feels very soft.
   
4. 4

   Step 4: Bake until cooked through

   Lightly brush or spray the top of the meatballs with olive oil and bake for 16–20 minutes, rotating the sheet halfway, until browned on the outside and an instant-read thermometer reads 165°F (74°C) at the center. For a slightly firmer exterior, broil 1–2 minutes at the end, watching closely.

   For this step

   • 1 tbspOlive oil (for brushing pan)
   
5. 5

   Step 5: Cool and freeze for storage

   Let meatballs cool on the sheet for 10 minutes, then transfer to a baking sheet in a single layer and flash-freeze 1–2 hours until firm. Once frozen, transfer to labeled freezer bags or containers in portions; they keep well for 3 months. Reheat from frozen in a simmering sauce, in the oven at 350°F (175°C) until hot, or in the microwave.

1. Preheat the oven to 400°F (200°C). Grate the onion and finely mince the garlic (or press); place them in a small bowl and let them sit a minute to draw out moisture — this helps distribute moisture evenly in the meatballs.
2. In a large bowl combine the ground turkey, breadcrumbs, egg, grated Parmesan, chopped parsley, grated onion, minced garlic, salt, and pepper. Gently mix by hand or with a spoon until just combined — avoid overworking so the meatballs stay tender.
3. Portion the mixture into roughly 1 1/4-inch (about 30–35 g) meatballs using a spoon or a 1-tablespoon scoop; you should get about 24 meatballs. Place them on a parchment-lined baking sheet about 1/2" apart; chilling 10 minutes in the fridge is optional if the mixture feels very soft.
4. Lightly brush or spray the top of the meatballs with olive oil and bake for 16–20 minutes, rotating the sheet halfway, until browned on the outside and an instant-read thermometer reads 165°F (74°C) at the center. For a slightly firmer exterior, broil 1–2 minutes at the end, watching closely.
5. Let meatballs cool on the sheet for 10 minutes, then transfer to a baking sheet in a single layer and flash-freeze 1–2 hours until firm. Once frozen, transfer to labeled freezer bags or containers in portions; they keep well for 3 months. Reheat from frozen in a simmering sauce, in the oven at 350°F (175°C) until hot, or in the microwave.