These meatballs are a freezer staple here at home (for Andrew's meals). I keep a bag of frozen ones for those days when you don't have time to cook something from scratch or just don't feel like doing much in the kitchen. It allows me to make a healthy and substantial meal in very little time. Having some marinara sauce ready in the refrigerator makes it even faster.
These meatballs are nicer than your regular old ones, for a couple of reasons:
The bread is whole wheat and the meat is turkey which makes this a healthy recipe.
Instead of using breadcrumbs, the fresh bread slices are processed and than soaked in milk, which makes the meatballs very moist (no one likes dry meatballs).
Turkey Meatballs Recipe:
slightly adapted from here
makes about 30 meatballs
You will need:
3 slices of whole wheat sandwhich bread (multigrain is fine)
1/4 cup 1% milk
3 scallions, chopped
2 tablespoons chopped parsley
1 tablespoon choped chives
1 beaten egg
1 garlic clove, finely chopped
1 tray of ground turkey meat, about 1 1/4 lb
1 1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
In the food processor, chop the bread slices until crumbs form. Soak fresh bread crumbs in milk for about 10 minutes.
Place all ingredients in a bowl and mix it well. With damp hands, form balls of about 2 tablespoons large each.
Place meatballs in a baking tray lined with parchment paper and freeze until firm.
Transfer to a resealable plastic freezer bag, it will keep for up to 3 months.
When ready to use, cook meatballs with marinara sauce in a covered saucepan until done.