Turkey Meatballs

Make a batch of these turkey meatballs so you can freeze and store them for later. Then microwave them whenever you want for dinner or appetizers.

Last week’s Tasty Tuesday brought some great ideas for quick and easy recipes you can whip up when you’re low on time and groceries. My favorite was this one, from AmyBow.

When I do have time, say on the weekend, I have taken to making a batch of turkey meatballs, freezing them on a cookie sheet individually and then throwing them into a Ziploc bag in the freezer. I microwave one or two and give them to baby girl with whatever else is on hand for dinner.

I like the idea of freezing food in advance, especially food that can easily be heated up a little at at a time. Plus, I like meatballs. So I went looking on Food Network for a recipe. Make a batch of these some Saturday, then give Amy’s idea a try.

Make a batch of these turkey meatballs so you can freeze and store them for later. Then microwave them whenever you want for dinner or appetizers.

Turkey Meatballs


  • 1 1/2 pounds fresh ground turkey
  • 1 small diced sweet onion
  • 2 teaspoons chopped fresh oregano leaves
  • 2 teaspoons chopped fresh basil leaves
  • 2 to 3 cloves minced garlic
  • Salt
  • Freshly ground black pepper
  • 3 large eggs
  • 1 3/4 cups bread crumbs
  • 1 cup heavy cream
  • 1/2 cup olive oil
  • 1 tablespoon butter
  • 1 1/2 cups all-purpose flour, for dusting the meat balls before browning
  1. Mix turkey meat, onion, fresh herbs, garlic, and salt and pepper. Add eggs, bread crumbs, and heavy cream. Roll meatballs to desired size.
  2. Heat a large saute pan. Add oil and butter and cook over medium heat until the butter turns golden brown, about 5 minutes. Browning the butter adds great flavor.
  3. Dust meatballs in a little flour and brown. The meatballs should be cooked on a medium-high heat. They can be finished in the oven by roasting or placed in pre-made tomato sauce.

3 thoughts on “Turkey Meatballs

  1. I am printing this out and adding to my recipe binder!!

  2. I am glad you like the idea! It really does help. My recipe is even simpler – an egg, breadcrumbs and ground turkey. I simmer them on the stove in tomato sauce, then cover them until cooked through. My 14 month old isn’t a gourmet yet, so I figure she gets the flavor without the fuss.

  3. Katherine Gray says:

    Oooh! These look great. We have some allergies but I bet I can modify this to work for us. I love cooking ahead and freezing, too. When I first went back to work I would take a tray of chicken thighs, divide them into a few oven-safe dishes, and douse each dish with one from a variety of simmer sauces, like the kind you find at Trader Joe’s. Microwave at dinner time and add bagged salad.
    We did this for the better part of a year.

    I work at home now and spend more time cooking, but my goal is to start making things ahead to avoid that cooking when the kids are melting down.

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