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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Friday, November 9, 2012

Batch Cooking - Turkey Meatballs

I've made these meatballs before. They're great in this Italian Wedding Soup, but they have plenty of other uses and it's great to have a bunch on hand in the freezer for soup, spaghetti and other meatball dishes in minutes.  

I ended up using four pounds of ground turkey to make about 120 meatballs.  but started with two pounds.  

Add 1/2 cup the bread crumbs to the turkey.

Then add a tablespoon of garlic powder.

And a tablespoon of dried Italian seasoning.

Then add 1/2 teaspoon red pepper flakes, 1 teaspoon each salt and pepper and two eggs.

Mix it all together to combine.

I wore gloves because, to be honest, it's kinda gross to touch.

Roll it into small-ish meatballs.  You should be able to get about 30 meatballs per pound of turkey.  I placed them on a cookie sheet lined with plastic wrap.

The batch at the back is another two pounds of turkey with parmesan cheese also added to the meatballs.

I set two large pans over medium heat and added a bit of oil to each to cook the meatballs in batches.  Honestly, next time I think I'd just put them in the oven, but the pan gives them a nice brown crust. 

Add the meatballs to the pan without crowding.

Flip to brown on all sides.  

Once they're browned all over...

... remove to a plate to cool.  And add another batch to the pan with more oil if necessary.

Once the meatballs are all cooked and cooled it's time to package them up.

I used medium freezer bags and added about 16 meatballs per package.

And ended up with 7 nice meals for the freezer.  About an hour of prep saves hours of time on busy weeknights.  Just thaw and add to soup, pasta sauce, or any other sauce to heat through and serve.

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