Fall is freezer meal time in our house.  Huge casseroles aren’t really all that practical for us since it’s just Greg and I.  I still make them, since I can usually get two smaller casseroles out of one recipe, but these meatballs are perfect to pull out of the freezer and quickly get on the table.  I usually double this recipe.  I also reserve some of the turkey to make Ryan some without all of the onion and garlic.  I just add all of the other ingredients first, and make 10 or so for him.  Then I freeze them in single serving sizes and he has dinner for a week!  

Here are the ingredients you will need: 

– 1 lb. ground turkey

– 1 egg beaten

– 4 cloves garlic, minced

– ½ small onion, grated using a box grater, or 1 tsp. onion powder

– ½ cup parmesan cheese

– ¼ cup Italian breadcrumbs

– 3 Tbsp. chili sauce

– ¼ cup fresh chopped parsley, or 1 Tbsp. dried

– 1 tsp. dried oregano

 

Recipe: (20 meatballs)

– Pre-heat oven to 350° and spray a broiler pan with non-stick cooking spray

– Combine all ingredients in a large bowl

 

 

 

 

 

 

 

– Form turkey mixture into ping-pong sized balls and place on broiler pan

– Bake 20 -25 minutes or until instant read thermometer reads 165°

 

 

 

 

 

 

– Serve with your favorite pasta and sauce!