I have been stuck in a cooking rut lately, trying to find simple and new recipes to try and blog about. As I was looking through all of my recipe binders the other day, I came across this one for turkey meatballs. I believe the original recipe is from Real Simple, but I got it quite a while ago from my friend Liz. They were indeed real simple and I was able to use up the leftover ground turkey in the freezer from the turkey enchiladas I had made a few weeks before. I love using up the food in the freezer. It makes me feel like I'm saving money and opening up space in our tiny freezer for all the Christmas cookies I am making. These were not only simple, but extremely moist and flavorful. The recipe made enough meatballs to freeze more than half of them for future meals. Tonight I served them with pasta but you could certainly eat them plain with a fresh salad, as an appetizer with dipping sauce or on a sandwich with some bbq sauce. They are very versatile and delicious!
Makes about 20 meatballs
Ingredients:3 slices of whole grain bread, finely grated in food processor
2 Tbsp freshly chopped parsley (could use 2 tsp. dry parsley)
2 small garlic cloves, minced
3 scallions, finely chopped
1 1/2 tsp coarse salt
1/2 tsp freshly ground pepper
1 1/4 to 1 1/2 pounds extra-lean ground turkey
1/4 c. milk
Blend bread slices in processor. Combine crumbs and milk in small bowl and let sit for at least 5 mins. In larger bowl, combine turkey, egg and seasonings. Stir in crumbs and milk with fork.
Line an edged cookie sheet with parchment paper. Roll meatballs between hands to make rows on the sheet. Meatballs should be about 2 heaping tablespoons each. Put cookie sheet in freezer for one hour to let the meatballs hold their shape.
Store meatballs in airtight container in freezer or to prepare, saute in olive oil, bake in oven, or add to crock pot until cooked thoroughly, depending on how you will be serving them.