the baker upstairs: garlic parmesan turkey meatballs

11.09.2015

garlic parmesan turkey meatballs

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Turkey meatballs have such a special place in my heart! My mom almost never cooked red meat when I was growing up, and so we ate a lot of ground turkey. I fondly remember many nights when my mom made swedish meatballs for dinner with lots of creamy sauce, served over egg noodles. It was one of my favorite dinners as a child and as an adult it brings back so many good memories. My mom always made her own turkey meatballs and sometimes she let me help roll the meat mixture into balls. I thought it was so funny that she always mixed her meatballs by hand, and I half loved and half hated the feeling of squishy raw meat when I rolled the balls.


These days I make my own turkey meatballs frequently (though I still haven't perfected my own version of my mom's swedish meatballs) and I always mix them by hand too! Somehow it just seems like the best way to get a thorough mix. If you're very averse to touching raw meat, by all means just use a spatula, but it's kind of a fun sensory experience. :) I use a cookie scoop to get all of my meatballs the same size, and I love baking them in the oven so I don't have to worry about cooking them in multiple batches or the meatballs not getting cooked through. These are great for saving in the freezer for another night... I usually make a double or triple batch, then flash freeze them after baking. I like to save them in meal size portions (for us that's a dozen meatballs) in quart sized bags to make it easy to just pull out what I need. These meatballs are delicious, flavorful, and kid friendly too. My kiddos request them frequently for dinner and I'm happy to comply! :)

Garlic Parmesan Turkey Meatballs

1 1/4 pounds ground turkey
1 egg
1/4 cup parmesan cheese
1/2 cup bread crumbs
2 teaspoons minced garlic
2 teaspoons dried parsley
1 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 375. Line a baking sheet with foil or parchment. Add all ingredients to a mixing bowl and mix with your hands until well blended. Shape into 1 1/4 inch balls (I like to use a cookie scoop for evenly sized meatballs). Place on prepared baking sheet. Bake 25-30 minutes, or until cooked through.

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