Mostly Turkey Meatballs

These little bad boys are super yummy and stay moist whether you bake them or cook them in the crockpot.

Cooking in bulk is a must if I want to stay a bit ahead in the food prep games, so I use 3# of turkey and 1# of beef every time I make these. I end up with forty 2oz meatballs, which is a great haul.

I have a good idea of how many meatballs each of my family members will eat in a meal, so it is easy to portion them out into freezer baggies so that on a night when I need a life line, it is super easy to grab one of them out of the freezer and feel confident that it is enough to feed all of us (with a couple for lunch the next day).

Because they are mostly turkey, rolling them is a small pain (worth it once you try them, though:). Turkey is a softer meat, so it is sticky and doesn't like to roll into shape easily. I scoop out enough to make a meatball (2.2oz) and form it as best I can. After I have filled one parchment lined cookie sheet with 20 of them, I wash my hands and leave them a little bit wet. Then, I re-roll the meatballs and they take a better shape.

One of my signature dishes that the kiddos know is never far from being served is meatballs with red sauce over broccoli. The whole meal can be done in the crockpot or in the oven and leaves them all smiling.