Make Ahead and Freeze Turkey Meatballs
Prep time
Cook time
Total time
Recipe type: Dinner, Lunch, Kid-Favorite, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free
Serves: 65 medium meatballs
  • 1 + 1 + 2 tablespoons extra virgin olive oil, divided
  • 1 cup old-fashioned oats (certified gluten-free if needed)
  • 1 cup water
  • 1 small/medium onion, finely chopped or grated
  • 4-6 cloves garlic, minced
  • 3 pounds ground turkey (I use a combo of dark and light meat)
  • ¾ cup fresh parsley, basil or a combination, chopped (or use 1½ teaspoons of dried herbs such as basil or oregano)
  • 1½ teaspoons Kosher salt
  • Freshly ground pepper to taste
  • 1 cup old-fashioned oats (certified gluten-free if needed)
  • 1 cup water
  1. Preheat the oven to 400 degrees F (convection if you have it). Line 3 rimmed sheet pans with parchment paper. Grease each a teaspoon of olive oil (1 T total).
  2. In a large bowl, combine oats and water. Let sit.
  3. Heat 1 tablespoon of olive oil over in a skillet over medium heat. Add the onion and saute for about 3 minutes, add the garlic and saute for another minute. Remove from heat and set aside. Let cool slightly.
  4. To the large bowl with the oat-water mixture, add the ground turkey, fresh herbs, onion and garlic mixture, 2 tablespoons of olive oil, salt, and pepper. Use a wooden spoon to combine, then form into meatballs using your hands or a mini ice cream scooper. Place them on the greased baking sheets. It helps to have wet hands during this process to prevent them from sticking.
  5. Bake in the oven for about 12 minutes for small meatballs, 15 minutes for medium meatballs, and 20 minutes for large meatballs. Shake the pan every 8 minutes or so to make sure they brown evenly. You can bake them all at once if you have a convection oven, otherwise in separate batches.
  6. Let cool and then freeze in resealable plastic bags or large glass freezer-safe storage containers.
Recipe by Hälsa Nutrition at