Meatballs bare one of my favorite meal prep items. You can make these with beef, turkey, chicken, pork or a combination. My preferences for the meats are a ground 85% sirloin and dark turkey meat, but you can go with leaner cuts if you prefer. I make a double or triple batch and freeze them (cooked) for easy weeknight dinners. They also make great appetizers with a little bowl of marinara sauce to dip them in.
Roll gently so they don’t get too tight. Some people pan fry but baking is 1000% easier - they stay very tender, brown evenly, stay round, and you don’t have to flip or turn them. Thank
To make, mix until just combined (hands are your best tool here):
1 lb ground meat
1/3 cup panko or bread crumbs
1/4 cup milk
1/4 cup grated Parm (optional)
2 eggs*
Handful of parsley or basil, minced
A big pinch of red pepper flakes
2 cloves garlic, minced
2 teaspoons kosher salt
*if using poultry only use 1 egg per pond of meat
Form into 18-20 golf ball sized meatballs and bake on an oiled sheet pan at 350 for about 12-15 minutes. Check for doneness by cutting in half. They should be slightly pink. Then I pop them in a pot of simmering marinara sauce (recipe in stories) to coat and serve with pasta. Or you can serve them with toothpicks and sauce to dip. Or over polenta! Or cool to room temp and freeze.
Comments