I probably make 1000 of these each winter. They’re really easy to make, and they freeze well. It’s one of those recipes that you might as well make in big batches, because it doesn’t take that much more time or effort to double or triple the recipe.
This is one of the first recipes I posted on BigOven, and to date, it’s received rave reviews — and 343 “Favorite” clicks! I know you’ll love them too.
- 1 cup oatmeal
- ¾ cup parmesan cheese (finely grated)
- ½ cup milk
- ½ cup low sodium beef broth, plus an additional 1½ cups for cooking
- ½ cup chopped parsley
- 3 eggs (beaten)
- 2 tablespoons dried oregano
- 1 tablespoon minced garlic
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried basil
- ½ teaspoon crushed red pepper flakes
- pinch nutmeg
- 2 pounds ground turkey
- Preheat oven to 450.
- Mix all the ingredients in a large bowl. Using a portion scoop, or two spoons, shape the meat mixture into balls. (For better shape, portion out the meat onto waxed paper. Then dip your hands in cold water to prevent the meat from sticking to them and shape each portion into a ball. Alternatively, stock up on these, which work great!)
- Line a rimmed backing sheet with parchment paper. Space the meatballs on the sheet so they're not crowded together. Pour the additional broth around the meatballs.
- Bake for 25 minutes, or until the meatballs are just cooked through, turning halfway through. Reserve any pan juices for tomato sauce.
I’ve made these healthier by using oatmeal and occasionally, egg beaters. But for flavor, I always splurge on a really good parmesan/reggiano cheese.
Mix everything but the turkey together first, then add the meat.
These are best mixed by hand. I get a little skeeved-out touching raw meat, so I have a huge supply of disposable latex gloves that I use for everything from shaping meatloaf to pulling the meat off of a rotisserie chicken.
Multiple sizes of these scoopers come in so handy. Today, I used a smaller one for meatballs. I’ll use my largest for filling muffin tins.
Parchment paper is great for lining your rimmed baking sheet. You’ll still have to wash them, but the grease doesn’t get baked on like it would without the parchment. While you could bake these without touching them any further, I like to roll them into more uniform balls. You can do this wearing those latex gloves (like I do) or simply run your hands under cold water before rolling — that keeps the meat from sticking to your hands.
These freeze so well. I put 12-15 in bags made for my vacuum sealer. (Freeze before sealing so that the meatballs don’t get squished in the process!)
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