These make-ahead and freeze turkey meatballs are perfect for busy weeknights and game-day appetizers!

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More Meatballs, Please!

My boys are growing and hungry! Seriously, I used to be able to give them four meatballs each with dinner, and they would be full, but now, at 10 and 12, it definitely takes several more than that.

So, I started making bigger batches of meatballs. At first, I doubled the batch, but then I figured, why not triple it to be sure that I have some on hand in the freezer, too? To mix it up, I sometimes make these turkey meatballs with grass-fed beef or ground chicken instead.

Turkey Meatballs

These turkey meatballs are so delicious, even your Swedish meatball fans will love them. They are made similarly to the Swedish ones I make–with sauteed onion and fresh herbs, but instead of making them on the stovetop, they are baked in the oven. So. Much. Easier. Don’t get me wrong, there is nothing like a classic Swedish meatball sauteed on the stovetop. That’s what I make at Christmas and for special occasions–these are more every day.

Pasta Night Simplified

We often have pasta on Thursday nights (see my meal planning method), so having these turkey meatballs in the freezer makes pasta night a breeze. Add some of your favorite pasta sauce, we love Rao’s, and you are good! I also love to serve a simple side salad with most meals, which, if I’m in a hurry, can be as simple as a bowl of baby arugula!

The Perfect Lunch Addition

That same dinner also makes a great school lunch. Cook pasta in the morning (or heat leftovers!), add sauce, and the heated meatballs. Place into a thermos that has been preheated with hot water. You could also serve the meatballs cold in a bento-box style lunch.

Or, make it a “mom’s lunch,” by topping a salad with heated meatballs for a little extra protein (pictured below).

Game Day Apps

In addition, with a family of sports fans, I have also realized these meatballs are great for game day! Just take them out of the freezer, heat them in the microwave, and serve with short skewers or forks and dipping sauce (ketchup or marinara).

So go ahead and batch cook some of these meatballs. Be sure to let me know what you think!

If these look good, you will also love these Turkey Burger Sliders.

Make Ahead and Freeze Turkey Meatballs

These make ahead and freeze turkey meatballs are perfect for meal prep Sunday! In addition to being delicious with spaghetti and sauce, they are also fun to serve as appetizers or as an after school snack. Enjoy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Appetizer, dinner

Cuisine American

Servings 60 meatballs

Ingredients

  

• 4 tablespoons olive oil, divided
• 1 cup old-fashioned oats cerified gluten-free if needed
• 1 cup water
• 1 medium onion, finely chopped or grated
• 4-6 cloves garlic, minced
• 3 pounds ground turkey or chicken
• ¾ cup fresh parsley or basil, chopped or use 2 teaspoons dried herbs such as oregano or Italian seasoning
• 2 teaspoons salt
• freshly ground pepper to taste

Instructions

 

• Preheat the oven to 400 degrees ℉ (convection if you have it). Line 3 rimmed sheet pans with parchment paper. Grease each a teaspoon of olive oil (1 T total).
• In a large bowl, combine oats and water. Let sit.
• Heat 1 tablespoon of olive oil 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.
• 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. Recipe makes about 60 medium meatballs; or make more smaller meatballs or fewer larger ones.
• 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.
• Let cool and then freeze in resealable plastic bags or large glass freezer-safe storage containers.

Notes

Flavor Boosters:

• Vary the fresh or dried herbs
• Add half a cup of grated Parmesan
• Use low sodium chicken stock instead of water 

Keyword dairy-free, Egg-free, gluten-free