Make-ahead turkey oatmeal meatballs
Discover a healthy and convenient meal option with our Make-Ahead Turkey Oatmeal Meatballs! Made with lean ground turkey, multi-grain oatmeal, and a hint of olive oil, these tender meatballs are perfect for meal prepping. Packed with protein and fiber, they're seasoned to perfection with a touch of salt and black pepper. Ideal for busy weeknights, this easy recipe ensures you have delicious, nutritious meatballs ready whenever you need them. Try them baked or pan-fried for a wholesome, satisfying dish!
- 12 Aug 2024
- Cook time 20 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
These Make-ahead Turkey Oatmeal Meatballs are a perfect meal prep solution for busy schedules. Made with ground turkey, multi-grain oatmeal, and seasoned with simple spices, these meatballs are both healthy and delicious. They can be enjoyed with a variety of dishes, making them a versatile addition to your weekly menu.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.
- In a large mixing bowl, combine the ground turkey, multi-grain oatmeal, and egg yolks.
- Add the salt and black pepper to the bowl. Mix all ingredients thoroughly using your hands or a spatula until well incorporated.
- Using your hands, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Make sure they are all similar in size to ensure even cooking.
- You should be able to make approximately 20-24 meatballs, depending on the size.
- Drizzle a baking sheet with the olive oil to prevent the meatballs from sticking. You can use a pastry brush to spread the oil evenly if desired.
- Arrange the meatballs on the baking sheet, ensuring they are slightly spaced apart so they cook evenly.
- Place the baking sheet in the preheated oven.
- Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through. To check, make sure the internal temperature of the meatballs reaches 165°F (74°C) using a meat thermometer.
- Once baked, remove the meatballs from the oven and let them cool slightly on the baking sheet.
- For make-ahead storage, let the meatballs cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- When ready to serve, reheat the meatballs in a microwave, oven, or simmer them in your favorite sauce until they are heated through.
- Enjoy the meatballs on their own, over pasta, rice, or as a part of your favorite dishes.
Tips:
- Use a food processor to finely grind the oatmeal for a smoother meatball texture.
- If the mixture feels too wet, add a little more oatmeal to help bind the meatballs.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Portion the meatballs using a cookie scoop or tablespoon to ensure even cooking.
- For added flavor, consider adding chopped fresh herbs or garlic to the mixture.
- Make a large batch and freeze the extra meatballs for quick future meals. Simply reheat them in the oven or microwave.
Cooking make-ahead turkey oatmeal meatballs is an excellent way to prepare nutritious and tasty meals ahead of time. With just a few simple steps, you can ensure you have a healthy protein option ready for any meal. Enjoy these meatballs on their own, with pasta, or as a protein-packed salad topping.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 190kcal | 8% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 3.29g | 1% |
| Fiber 0.54g | 1% |
| Sugar 0.14g | 0% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.91g | 10% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 110mg | 19% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 1.13ug | 47% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.43mg | 3% |
| Vitamin K 0.28ug | 0% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 1.44mg | 13% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 240mg | 7% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 2.64mg | 24% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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