INGREDIENTS
2 pounds lean ground turkey (93% lean or higher)
½ cup unseasoned breadcrumbs
½ cup carrot
¼ cup onion
2 eggs
1 tablespoon Italian seasoning
½ tablespoon salt
1 teaspoon garlic powder
Optional: dash of red pepper flakes
INSTRUCTIONS
Preheat the oven to 350 degrees.
Finely mince carrot and onion by hand or in a food processor and then combine all ingredients. This is easiest if you use your hands to gently mix everything - over mixing will make them tougher.
Shape meatballs into 2-tablespoon-sized-balls and place on a baking sheet covered in parchment paper.
Bake for 30 minutes at 350 degrees, checking at 30 minutes to ensure there is no pink in the middle of the meatballs. Continue cooking 5 minutes if they aren't cooked through.
Freeze in a plastic bag in the freezer for up to 3 months, letting them defrost in the fridge or in the microwave before eating.
NOTES
This recipe makes 48 small meatballs, for 12 servings of 4 meatballs. They freeze really well (go through all the steps including cooking), but the recipe can also be halved for a much smaller amount!
