Turkey Meatballs

This is a re-post from my Reni-women blog because my blog is looking pretty bare. My first post! *Squeals*

The Grocery Outlet typically sells Jennie-O ground turkey meat for a steal so I bought it without really knowing what to make. Then I had the bright idea of making meatballs with them! I like making them in big batches and freezing some so that my family can have a quick, delicious, and healthy meal option on weeknights. I love using these turkey meatball for spaghetti or meatball subs. While club stores sells frozen chicken meatballs which are a decent option for meals too, isn't it nice to know what exactly is in the food you're serving? :)

Turkey Meatballs
Makes about 50 meatballs.
Nutritional Value per meatball - Calories: 39 Fiber:0g Protein: 1g Sodium: 100mg Sugar: 0g

1 cup Italian seasoned breadcrumbs (alternate: Panko breadcrumbs and Italian Seasoning)

1/4 cup whole milk (I tried unsweetened almond milk and the meatballs still turned out well!)

3/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1/2 teaspoon garlic powder

1 tablespoon onion powder

2.5 pounds ground turkey meat

Extra-virgin olive oil

Preheat the oven to 400 degrees F.

In a large bowl, combine all of the ingredients. Using hands, mix all the ingredients until thoroughly combined.

Using a cookie scoop or tablespoons, form the meat mixture into balls (makes approximately 50 meatballs). Grease or use a non-stick cooking spray on a heavy baking sheet or casserole dish. Place the meatballs on the baking sheet or casserole dish about 1" apart. Drizzle with olive oil and bake until cooked through, 20-25 minutes or until golden brown.

Freezing leftovers: Let meatballs cool to room temperature. Store in airtight container and freeze. To reheat, preheat oven to 350 degrees F, bake for 15-20 minutes.

My favorite "low cal" way to eat the meatballs is with "squash pasta". I use a mandolin or veggie spiral slicer to julienne Italian Squash, sauté in olive oil, salt and pepper. Enjoy!