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Big Batch Cooking—Greek Turkey Meatballs

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  • Author: Tonja

Ingredients

Scale

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.