Parmesan Turkey Meatballs (Batch Cooking)
Makes approximately 80 meatballs
5 pounds Ground Turkey
2/3 – 1 cup minced Onion
1 1/2 cups Parmesan
1 1/2 cups Cornflake crumbs
1/2 cup Rice bran (not necessary, just trying to sneak in some high fiber into my picky eater’s diet)
3 Tablespoons Parsley
4-5 Garlic cloves minced
4 Eggs, mixed
2 Tablespoons Salt
Pepper to taste
4 pints separated Pizza Sauce ( I used my GFCF home canned pizza sauce)
1) Preheat oven 400 degrees. If you are planning to make some meatballs today.
2) Put together meat mixture (save pizza sauce and olive oil for later)
3) Make meatballs in a uniform manner.
4) Take a pint of pizza sauce and a Tablespoon of olive oil mix together.
5) Dunk each meatball into the sauce mixture.
BC 6) Use cookie sheets lined with freezer paper and place each meatball on the cookie sheet, without touching.
BC 7) Lay flat in freezer until frozen.
BC 8) Then divide up meatballs into dinner sized portions in marked Ziploc baggies.
9) To cook I used my muffin tin. Gentle wipe down with olive oil. 1 meatball per cup.
10) Non-frozen meatballs cook at 400 degrees for about 15 minutes. Frozen meatballs at 400 degrees for about 22-25 minutes.
Here is the really fun part. You can take those yummy meatballs and add pizza sauce with mozzarella to make a sub sandwich. Spaghetti and meatballs for an easy dinner. Use your imagination.
The perks to this recipe and why I chose to make room in my freezer for it are:
Ground Turkey can be a great find this time of year. I lucked out and found 5 pounds of it on quick sale.
The ingredients aren’t that complicated or expensive.
The time to make and to storage amount were minimal.
Last but not least, the kids loved it! Picky eaters rule when it comes to batch cooking. I am not going to spend all that money and time making 80 meatballs and no one eats them.