Make Ahead Meatballs

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!



1 pound lean ground turkey
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 egg
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:

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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