Herbed Turkey Meatballs made with McCormick Spices are great to keep in the freezer for a quick and easy family dinner.
Meatballs are a fantastic freezer staple. Keeping a nice big bag of meatballs in the freezer makes for an easy lunch or dinner. You can use them in a lot of great recipes like:
- Italian Wedding Soup
- Easy Sloppy Joe Meatball Subs
- Slow Cooker Pineapple Meatballs
- Spaghetti with Sicillian Marinara Sauce Recipe
The Herbed Turkey Metaballs included all my favorite McCormick spices – oregano, basil, pepper, of course, garlic. The spices gave the meatballs great flavor.
Herbed turkey meatballs are baked and not fried. Not only is it healthier, but it takes less time to cook them as well. Using a cookie scoop to make meatballs makes for consistent size and easier cooking. You can make your meatballs bigger or smaller than the recipe suggested.
- 1/4 cup Italian style bread crumbs
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 pound ground turkey
- 1 egg
- Preheat oven to 400 degrees
- In a large bowl whisk together the bread crumbs, basil, oregano, and salt and pepper.
- Add the ground turkey and the egg to the bowl with the bread crumbs.
- Wash your hands.
- Use your hands to thoroughly combine all the ingredients.
- Use a cookie scoop to roll the meat mixture into 1 inch meatballs. This will make about 30 meatballs depending on size.
- Place the meatballs on a large, rimmed cookie sheet.
- Bake for 15-20 minutes or until cooked through.
- For a smoother consistency, blend all ingredients in a food processor instead of using your hands.
- Line the cookie sheet with foil for easy cleanup.
- Meatballs can be frozen. Allow to cool completely and then place in a large freezer bag. Thaw and heat up to serve.