How do I store turkey meatballs?

After they're cooled, you can store these meatballs in an airtight container in the fridge for up to five days.

Can turkey meatballs be frozen?

Sure can! Let them cool completely first, then place the meatballs in a zip top bag or airtight container. Place them back in the freezer for up to three months. When you're ready to use them, thaw them out in the fridge and reheat in the oven, microwave, air fryer, or on the stovetop in a sauce or soup.

What are some serving ideas for turkey meatballs?

Meatballs are so versatile! You can keep it classic and serve with spaghetti, make meatball subs, pita sandwiches with lemon dill hummus and veg, or use them as the protein in grain bowls with easy oven-roasted parsnips or roasted sweet potatoes . They also make great simple and healthy meals for toddlers and kiddos when eaten plain with other simple sides & dips! Check out some of my pairing recommendations below for more ideas.

Juicy Baked Turkey Meatballs Without Breadcrumbs

Description

These baked turkey meatballs are easy, healthy, and delicious without any need for breadcrumbs! Using eggs and almond flour as binders, these meatballs come together in less than 30 minutes and taste juicy and delicious. Freezer-friendly and perfect for creating easy weeknight meals.

Ingredients

Units Scale

1 pound ground turkey (90-93% lean)
1/4 cup almond flour
1 large egg
1/4 cup fresh cilantro, finely chopped
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper

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Instructions

Preheat & prep. Preheat your oven to 375 degrees and optionally line a sheet pan with parchment paper or a silicone baking mat (helps prevent sticking).
Combine meatball ingredients. In a large bowl, combine the meatballs ingredients and mix together using clean hands or a fork, until you have a uniform mixture.
Form meatballs. Roll the turkey mixture into individual balls (about golf ball sized or slightly smaller), and line them up on the sheet pan. I like to keep a bowl of water next to me for dipping my hands while rolling, as it makes the meatballs less sticky and easier to roll. Usually I end up with about 15 meatballs, depending on size.
Bake. Bake the meatballs at 375 degrees for 15-18 minutes. To avoid drying out the meatballs, you can use a kitchen thermometer to take their temperature at minute 15 or 16. If it reaches 165 in the center of several meatballs across the sheet pan, you're done! Serve with your favorite sauce, pasta, pita, or bowls, and enjoy.

Notes

Cook time. The cook time noted here is up to 18 minutes, but I recommend 15-18 minutes in the instructions due to varying oven temperatures. I recommend taking the meatballs out to take temperature at 15-16 minutes. At 165, they're done, so no need to put them back in if they reach that temperature.
Freezing & storage. Once meatballs cool, feel free to store in the fridge for up to 5 days in an airtight container, or freeze for later date! To freeze, I like place completely cooled meatballs in a zip top bag or in an airtight container and freeze for up to three months.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Lunch, Dinner
Method: Oven Bake
Cuisine: European

Nutrition

Serving Size: 4-5 meatballs
Calories: 241
Sugar: 0.4 g
Sodium: 387.7 mg
Fat: 13.1 g
Carbohydrates: 1.9 g
Fiber: 0.5 g
Protein: 24 g
Cholesterol: 130.6 mg