A few notes and tips:

• The recipe below is for ground turkey. If you are making ground beef, chicken or pork, slightly increase your cooking time by 5 minutes.
• Ground turkey has less fat than the other options and cooking them too long may give you dry meatballs.
• Don’t over mix your mixture and be gently. You don’t want chewy meatballs.

Freezing:

• Mix the meat and other ingredients and form into balls. Wrap the uncooked meatballs in plastic warp or parchment paper. Then, wrap in foil. Store them in a freezer safe, covered container/storage bag until your are ready to cook. They will be good for 3-4 months.
• When you are ready, let them defrost, then, cook as noted in the recipe.
• You can also freeze your already cooked meatballs. Let them cool, then, store them in a freezer safe, covered container/storage bag until your are ready to use.

Put Those Meatballs to Work:

• Serve with BBQ Sauce and a side of Brown Rice
• Honey Garlic Meatballs
• Garlic Butter Meatballs