Do I need to thaw frozen meatballs?

Sometimes! You DO need to thaw frozen meatballs in the fridge overnight before adding them to a slow cooker or crock pot. You do NOT need to thaw frozen meatballs if you are placing them directly into a hot oven or a pot of already-simmering sauce on the stovetop.

Can I add fresh herbs to these meatballs?

If you're planning to freeze these meatballs, we actually recommend sticking to dried herbs here (dried basil, thyme, rosemary, and oregano are all great). Fresh herbs will lose a lot of their flavor in the freezer, so they won't make as big of a difference here as dried herbs will. But we love adding a sprinkle of fresh basil or fresh parsley to the finished dish when it's time to serve these meatballs!

Can I make these gluten-free?

Yes - use gluten free bread crumbs instead of panko breadcrumbs if you like.

Why is there weird white stuff coming out of my cooked meatballs?

Don't worry if you notice something that looks like, well, "white goo" leaking from the edges of your turkey meatballs after they bake. This goop (← technical, very professional culinary term) is similar in texture to cooked egg whites. It's a mix of water and protein that's released from the turkey as it cooks and shrinks in a hot oven. This process - called "denaturing" - is common with chicken and some seafood (like the white albumin that sometimes seeps out of salmon ). Some brands of turkey (and some methods of turkey processing) will release more of this substance than others, especially if the turkey was previously frozen, but it's not harmful. If it bugs you, you can brush it off and discard it. Flipping the meatballs halfway through cooking helps prevent this water-and-protein mix from leaking out; we also find that denaturing is less frequent with fresh, high-quality ground meat (like organic ground turkey or meat from our local butcher).

Can I make turkey meatballs without eggs?

We haven't tested an egg-free version of this recipe, but we would start with some of the suggestions in this article on the best egg substitutes for meatballs . The purpose of the egg in this recipe is to serve as a binder: something that helps the meatballs hold their shape as they cook. You can also make something called a panade : add some milk to the bread crumb mixture and let it soak a bit before mixing it into the turkey meat, and it should have a similar effect.

Can I cook turkey meatballs on the stovetop?

Yes! Fry these meatballs in a large skillet on the stovetop with a bit of olive oil or ghee. Flip them occasionally, and cook until they're golden brown on all sides and reach an internal temperature of 165° Fahrenheit.

Meal Prep Turkey Meatballs

Description

These easy turkey meatballs pair well with your favorite sauces. Perfect for meal prep!

Ingredients

Scale

3 eggs
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon Worcestershire sauce
1 1/2 cups panko bread crumbs
Salt and pepper to taste (see recipe notes)
3 pounds ground turkey

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Instructions

Heat oven to 425° Fahrenheit.
In a large bowl, mix eggs, onion powder, garlic powder, Worcestershire sauce, bread crumbs, salt, and pepper together.
Add ground turkey to the bread crumb mixture, then use clean hands to mix everything until you have a smooth, uniform mixture.
Form meatballs approximately 1 inch in diameter, rolling them between your hands to smooth out the edges. Tip: Splash a bit of cold water on your palms to prevent the turkey from sticking to your hands as you shape the meatballs.
Place shaped meatballs 1 inch apart on a baking sheet lined with parchment paper.
Bake at 425° F for 10 minutes, then pull the pan out of the oven and use a pair of tongs to flip each meatball over. Return to the oven and bake another 10-15 minutes, until meatballs are golden brown and register an internal temperature of 165° Fahrenheit.

Notes

How much salt and pepper should I use? The “saltiness” of salt varies by style and by brand, and every person’s palate is different, which is why we always recommend you salt our recipes “to taste” based on your own preferences. When we make these meatballs, we typically use 1 Tablespoon of Diamond Crystal Kosher Salt and 1 teaspoon of fresh cracked black pepper.

Substitutions and Additions. Use ground beef, ground chicken, ground pork, or a combination of ground meats in place of turkey if you like. Add extra mix-ins if you'd like stronger flavors (dried herbs, grated ginger, a scoop of gochujang, or a drizzle of thai sweet chili sauce are all lovely here). Add a handful of grated parmesan or asiago cheese if you like.

Freezing and Storage. Let cooked meatballs cool completely, then store in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months. Thaw frozen meatballs overnight in the fridge.

These meatballs are purposefully light on seasonings, because we want them to pair well with any sauce (from a hearty marinara sauce to a quick curry to a brothy tortellini soup). If you eat these meatballs alone, with no sauce, they may feel a little bland: We recommend pairing them with a flavorful sauce for best results. When you’re ready to eat, bring your favorite sauce to a simmer and heat the meatballs for at least 10-15 minutes, until they’re warmed through and have the chance to absorb some of the flavors from the sauce.

Serving suggestions. Serve these meatballs with your favorite marinara sauce over pasta, toss them with pizza sauce for a quick meatball sub, heat them up in a bit of curry or tikka masala sauce to serve with rice, or toss with a spicy asian-inspired sauce (we love these Omsom sauces!) and serve with a quick sesame salad.

Keywords: meal prep, meatballs, pasta