In my King Soopers weekly flier post, I highlighted the Jennie-O 1/2 off turkey as the feature of my Menu Planning Monday. Sometimes its hard to know from the flier what “1/2” off really means. However, when I got to Kings I found the price was good – but maybe not a stock up price. Still, it made for a really inexpensive batch of meatballs that we plan to eat both on pasta and in hoagies as meatball subs!
Cooking without a kitchen has meant a lot of prior planning. We’ve paired that problem with our lack of a washer and dryer. Last Thursday my in-laws let us invade their home for an entire day to fix meals for the freezer while we did load, after load, after load of laundry! They keep insisting that it is “no problem!” And I know they mean it. For now. I’m gonna guess that by February they are gonna be sick of our spending one day a week taking over their home ~ even if they would never, never ever, never ever EVER admit it! That’s why I always bring the girls. Grandchildren have a way of making everything all better!
On to the plan! I found these Light Turkey Meatballs in Martha Stewart’s Everyday Food. They are light and freezer-friendly. Two attributes I find particularly appealing in my food in my current situation. Plus, I could have the girls sit and roll them into balls while I proceeded to make burgers and meatloaf to freeze! Here’s the meatball recipe:
Makes 35 meatballs
- 3 slices whole-wheat sandwich bread
- 1/4 cup whole milk
- 1 1/2 pounds ground turkey, 93 percent lean, dark meat
- 3 scallions, finely chopped
- 2 small cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 large egg
- Coarse salt and ground pepper
- Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
- In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
- With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
- To freeze, transfer baking sheet to freezer. Freeze for 1 hour to set shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.