My motto is, when making homemade meatballs, make a lot! It’s quite a process to make them and a bit messy. But, oh so worth the effort. My meatballs are great in spaghetti sauce, in lettuce boats, or on their own. They are loaded with protein and at only 75 calories each, the perfect treat when watching your waistline. As an added bonus, you can make a bunch, freeze, and pull out when ready!
4 lbs 93% Lean Ground Turkey
2 lbs 95% Ground Beef
1 Whole Onion
12 Raw Eggs
1 Cup Italian Breadcrumbs
1 Cup Grated Parmesan
1 Tablespoon Fresh Thyme
1 Cup Fresh Basil
1 Cup Fresh Parsley
1 Whole Head of Garlic
1 Cup Baby Carrots
1 Tablespoon Oregano
1-1/2 Teaspoons Kosher Salt
1 Tablespoon Fresh Cracked Black Pepper
Preheat oven to broil.
Add all meats to a very large mixing bowl.
To a food processor, add onion, thyme, basil, parsley, garlic and carrots. Mince to a fine consistency and add to the bowl with the meats.
Add eggs, breadcrumbs, parmesan, salt and pepper to the bowl. Using your hands, mix all ingredients together. Make sure all is well combined. Mixture is good when you can form a ball and it stays together. If you need more breadcrumbs to firm your mixture, you can add that now. If it’s too dry, you can add a splash of milk.
Line 2 cookie sheets with parchment paper. Begin making your meatballs. You should be able to fit 24 balls on to a standard cookie sheet. Once the first pan is complete, add to your preheated oven and cook on broil for 10 minutes. While cooking, begin making the second pan.
After cooking, allow to rest for 15 minutes before storing in ziplock bags for freezing OR to enjoy later in the week. You should have 4 pans of 24 meatballs once complete for a total of 96 meatballs.
