Preparing meat is a time consuming task. There is a preparation in itself when handling animal proteins and then, of course, the preparation of everything else, before the actual cooking process. I love when meat is prepped and ready to go on a busy day. And these tiny turkey meatballs are an amazing prep hack. I typically make them within a few days of purchasing the meat fresh so as not to refreeze what’s already been thawed. They are extremely easy to make and such a great activity to get the kids involved rolling out the tiny meatballs.
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Yields
Approximately 65 pieces
Ingredients:
- Ground turkey, 2 lbs.
- Tomato puree, ½ cup
- Breadcrumbs, ½ – 1 cup
- Egg, 1
- Salt, 1 tbsp.
- Ground black pepper, ½ tsp.
- Onion powder, 1 tsp.
- Garlic powder, 1 tsp.
- Thyme, 1tsp.
- Parsley, 1 tsp.
- Grated Parmesan, 1 tsp.
What you’ll need:
- Mixing bowl
- Sheet pan / cutting board / plate (any flat surface that will fit in your freezer)
- Parchment paper
- Air tight container
What to do:
To make tiny turkey meatballs you will need to set up your meatball rolling station with your mixing bowl directly beside a parchment paper lined sheet pan (other than a sheet pan, you could use any flat surface that will fit in your freezer).
In the mixing bowl, pour in all the ingredients: ground turkey, tomato, breadcrumbs, cheese, egg, herbs and spices.
With clean hands, thoroughly mix and knead all ingredients together. Then portion and roll out the meatballs, ¾” in diameter. Lay them out on the parchment paper so that they are not touching each other.
After the meat is rolled out, set the tray in the freezer until meatballs solidify. This will take approximately 8 hours. Transfer the tiny turkey meatballs to an airtight container and return to freezer. They will keep fresh for approximately 4 months.
They are great for any meatball application. Drop them frozen into soups, stews and sauces or fully thaw before frying, baking (any method where you are cooking the meatballs on their own).
