My kiddos love baked turkey meatballs! This is a good thing because they’re easy to whip up, and they make great leftovers for school lunches in a Thermos. Since I love finding shortcuts in the kitchen, I bake these delicious orbs of goodness on parchment-lined baking sheets, which prevents the splattered mess that typically occurs when you cook meatballs on the stovetop. This makes me happy.
Makes 32 meatballs
- 2 pounds ground turkey thighs (or 1 pound ground thighs and 1 pound ground breasts)
- 1 small yellow onion, finely diced
- 1 small red bell pepper, finely diced
- 1 clove garlic, minced
- 2 TBSP chopped fresh parsley
- 1 tsp finely chopped fresh ginger
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 eggs (or 1 TBSP ground flax seeds mixed with 3 TBSP hot water; let it sit for a few minutes until it gels)
- Coconut oil for serving day
- 1/3 cup drained and finely chopped canned pineapple chunks (reserve the juice)
- 1 cup pineapple juice from the can of pineapple chunks
- 1 TBSP honey
- 2 TBSP red wine vinegar
- 2 TBSP coconut aminos
- 2 cloves garlic, minced
- ½ cup tomato sauce
- 2 TBSP tomato paste
Makes 32 meatballs
- In a medium-sized bowl, use your hands to combine the meatball ingredients. Roll the mixture into 1½-inch balls.
- Line a baking sheet with wax paper. Place the meatballs, evenly spaced, on the sheet, and place it in the freezer.
- When the meatballs are frozen very firm, transfer them to an airtight container or a 1-gallon freezer bag, and freeze until needed.
- In a medium saucepan, combine the sauce ingredients. Heat the mixture over medium heat until the sauce begins to boil.
- Reduce the heat to medium-low, and simmer for 5-10 minutes or until the sauce thickens a bit.
- Remove the sauce from the heat, and let cool for 15 minutes.
- Pour the sauce into mason jars, cover them, and place them in the refrigerator to cool completely.
- Once the sauce is cold, store the jars in the freezer until needed.
- Thaw the meatballs and the sauce in the refrigerator overnight.
- When ready to cook, preheat your oven to 400°F.
- Placed the thawed meatballs on a parchment-lined baking sheet, and bake for 20-25 minutes or until cooked through.
- Meanwhile, in a medium saucepan, heat the thawed sauce on medium-low until warm.
- Serve the hot meatballs with a bowl of sauce on the side for dipping.
Learn how to make an awesome asian bbq chicken, click on the link and follow instructions...