Meal Prep
Twenty-four baked turkey meatballs, one pot of sauce, and five lunches that don't taste like leftovers.
Meal Prep
Twenty-four baked turkey meatballs, one pot of sauce, and five lunches that don't taste like leftovers.
What you need
2 lb ground turkey (93% lean) · 1 cup panko breadcrumbs · 1/2 cup whole milk · 2 large eggs · 1/2 cup grated parmesan · 4 garlic cloves, grated
Step 1
Stir the panko and milk together and let them sit 5 minutes until the crumbs are fully saturated and pasty.
Step 2
Combine the turkey, panade, eggs, parmesan, garlic, parsley, salt, and oregano with your hands until just uniform. Overmixing makes meatballs bouncy.
Step 3
Roll 24 golf-ball-sized meatballs onto two lined sheet pans and bake at 400°F for 18 to 20 minutes, until they reach 165°F.
Step 4
Meanwhile, soften the onion in olive oil for 6 minutes, add the pepper flakes, then the crushed tomatoes, and simmer 20 minutes with a pinch of salt.
Chef's tip
A bowl of cold water next to the tray stops the mixture sticking and gives you smoother, evenly sized meatballs.
Full recipe
Ingredients, macros and step-by-step photos on FoodRecette.