Everyone has a freezer. But the moment that you commit to a stand-alone deep freezer for your family home is the day that you open new doors of possibility!! With a deep freeze (or two) in your house you can take advantage of sales on meat, bread and butter. With a little extra frozen interior you can plan out and make meals more months in the future!
You are only limited by your time and gumption as to what you can shove into the upright or chest freezing machine in your basement.
Before we had our own dedicated freezer, I dabbled in cooking for the days and weeks ahead only to be held back by the tiny confines of the dark box above the refrigerator (why is there no light in the freezer?). But now the doors of being well-prepared and having dinner at the ready are wide open (but not for too long because that’s how frost forms)!
Now, I stand in the kitchen on Sunday afternoons armed with Ziploc bags, plastic wrap, and wax paper ready to save my future self from being forced to make turkey meatballs at 7PM on a Tuesday after a long day and an hour of my kid’s taekwondo class. My future self will thank me, and so will yours.
Meatballs are my number one thing to make and keep in the freezer. We use them in so many dishes. You don’t have to use turkey, you can use beef or pork too! Heck…use lamb! I won’t tell anyone.
Big Batch Turkey Meatballs
- 3 lbs ground turkey
- ¾ cup grated Parmesan cheese
- ½ cup bread crumbs
- 1 T chopped fresh Rosemary or any other fresh herb you have
- 1 small onion diced
- 1 t. garlic powder
- 1 t. onion powder
- 2 t. salt
- 1 t. ground black pepper
- 3 eggs
- Preheat your oven to 350 degrees and line a baking sheet with aluminum foil and coat with cooking spray. Set aside.
- In a large bowl combine all of the ingredients and mix well using clean hands or a wooden spoon. Use a melon baller or tablespoon to scoop out equal amounts of the turkey mixture. Shape into golf ball size meatballs and place on the baking sheet. (It is okay if the meatballs touch. They will shrink in the oven.)
- Bake for 15-20 minutes or until the meatballs have reached 170 degrees. Place the meatballs on a clean baking sheet to cool. Once cool, place the tray in the freezer just until meatballs are frozen (about 2 hours) then divide into freezer bags to store.
- To reheat: thaw meatballs completely and reheat in a warm oven, microwave, skillet, or in a simmering sauce on the stovetop.