Today I’m coming to you with meatballs 🏀 (I could have sworn there was a meatball emoji?)
If you know me, you know I don’t love meal prep. But I do love having things in the freezer that are actually delicious and can be ready in minutes.
One of my go-to’s is a turkey meatball. They’re versatile, not too heavy, and perfect for weeknights. I’ve tried plenty of frozen meatballs, but they never quite do it for me. Kinda rubbery… a weird reheated poultry flavor… IYKYK.
Ironically, meatballs were one of the first things I ever learned to cook (poorly), back in my meal-prep era. In a past life I was a personal trainer, so I’ve been there, done that, and earned my right to hate it lol.
After making hundreds of meatballs over the years, I wanted to go further and actually test what makes turkey meatballs work. Especially when you’re cooking once and eating them over and over.
So this is my new & improved go-to turkey meatball recipe. Freezer-friendly, endlessly versatile, and designed to reheat without drying out or getting rubbery. Simple enough to prep and keep on hand for any night of the week, but good enough to pull out of the freezer, dress up with a great sauce, and serve when friends are coming over.
Today I’m sharing:
how to make and cook the perfect meatball (including batch prep tips)
how to store + reheat (like you’ve never seen before 😉)
5 different ways to use them (so you never get bored)
And if you want to go deeper into the why’s and why not’s so you can have the confidence to whip up your own perfect version any time, I also put together a perfect turkey meatball guide, where I share:
the non-negotiable ingredients most turkey meatballs skip
why I don’t roll my meatballs
the biggest reheating mistakes (and what to do instead)
Make a double or triple batch, stash them in the freezer, and future you will thank you (and me🫶).
👉 Get the full guide here and the recipe below!
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the perfect turkey meatball
serves 16 meatballs | 45 minutes
Browse all my recommended tools in one place: Complete Kitchen Collection.
large frying pan (cast iron or nonstick)
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garlic and onion powder?? I find the flavors to be softer and less overpowering for a turkey meatball, plus it allows you to add moisture in other areas where needed (fat) instead of with onion juice.