Here’s another great recipe from Big Sky Vernon Team Member, Anne Crone.
I’m all about saving time especially when my work week gets crazy. This is a recipe you can make now and bake later. Enjoy!
GREEK TURKEY MEATBALLS
1 pound lean ground turkey
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ cup breadcrumbs
1 clove garlic, minced
2 tablespoons lemon zest
½ cup crumbled feta cheese
1 teaspoon dried oregano
Stir together all ingredients until completely combined.
Roll into 1.5 tablespoon balls (I use a cookie scoop) and bake at 375°F for 20 minutes. If you’d prefer to freeze them for later, see directions below.
These little balls of goodness can be served in a pita pocket with tzatziki sauce or on a Greek salad!
Need a great recipe for tzatziki sauce? Find ours here: https://bigskyfitness.com/roasted-vegetable-pita-sandwiches/
How to Freeze Turkey Meatballs
You can freeze them raw or cooked, but I prefer to freeze them raw; they taste fresher that way. I find when re-heating pre-cooked meatballs they tend to lose a bit of moisture, but it’s still an option if you’d prefer!
To Freeze Raw Turkey Meatballs:
Roll the meatballs into 1.5 tablespoon balls as above, then space out on a parchment-lined baking sheet. Make sure they’re not touching each other.
Freeze for a minimum of 1-2 hours, depending on how many meatballs are on your tray. They should be frozen enough that they won’t lose their shape when you toss them in a freezer bag. You can also freeze them overnight if you’d like.
Portion out into large freezer bags. Make sure to label your bags with the flavor, date and baking instructions. I wouldn’t keep them in the freezer longer than 3 months. Nothing says “Yummy” like freezer burned meatballs that taste like a freezer! Ewwww.
When you’re ready to eat them, first thaw them completely in the fridge. Then bake for 20 minutes at 375°F and enjoy!
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