I thank all of you for sharing your cooking adventures with me since we’ve been home. So much cooking and planning and making-ahead—I’m so impressed!

These Greek turkey meatballs are healthy and tasty and can be made in big batches to freeze for later. Enjoy the Mediterranean flavors in pitas with cucumber yogurt sauce, or with lemony orzo, couscous, or simply on their own.

Tip:

You can double the batch and freeze the rest for later.

Be safe and be well.

Tonja

Big Batch Cooking—Greek Turkey Meatballs

Author: Tonja

Scale

Ingredients

2 pounds ground turkey

3 shallots, finely minced

4 cloves garlic, minced

1 1/2 Tbls. dried oregano

2 tsp. paprika

1/2 tsp. crushed red pepper flakes

1 cup breadcrumbs

2 eggs, beaten

1 cup finely grated parmesan

1/4 cup parsley, finely chopped

2 tsp. salt

1 tsp. pepper

Instructions

Add the ground turkey, shallot, garlic, oregano, paprika, red pepper flakes, breadcrumbs, eggs, Parmesan, parsley, and salt, and pepper to a bowl. Mix until well combined. Coat your hands with a bit of water and roll mixture into golf-ball sized balls.

To bake immediately:

Preheat oven to 500 F. Lightly coat a large sheet pan with oil. Bake meatballs until lightly browned and cooked through, 8-10 minutes, turning once halfway through.

To Freeze and bake later:

Roll meatballs as directed above. Arrange meatballs over a parchment-lined sheet pan. Cover with tin-foil and place in freezer until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.

To bake, preheat over to 500 F. Lightly coat a large sheet pan with oil. Bake meatballs until lightly browned and cooked through, 10-15 minutes, turning once halfway through.