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.
- 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
- 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
- Mix turkey meat, onion, fresh herbs, garlic, and salt and pepper. Add eggs, bread crumbs, and heavy cream. Roll meatballs to desired size.
- 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.
- 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.