Spaghetti and meatballs is one of our favorite family meals. Its a crowd pleaser for the whole family and I love that I can pull the meatballs out of the freezer for an easy weeknight meal.
Every family seems to have their own meatball recipe that they think is the best. Well we are no different. I love these meatballs. They taste like home to me and remind me of my childhood.
If you don’t already know this about me, my grandfather was a turkey farmer and well, turkey is a big deal in my family. This recipe is from the Turkey Store cook book and has been in my family as long as I can remember.
Here is my family recipe for the best Turkey Meatballs.
1 Tray Jenni-O Italian Ground Turkey
1 Tray Jenni-O Hot Italian links (If they don’t have Hot Italian links use Sweet Italian links or if I make a double batch I use one of each)
1 cup parmesan cheese (Optional- I often don’t add to make them dairy free)
1 cup Progresso Italian Bread Crumbs
Mix all ingredients together. Yep it’s that simple. I like to use my hands to make sure it’s fully combined. After well combined roll into balls. Brown balls in batches in a warm pan with oil. Once browned on all sides I cover the pan and cook 4/5 more minutes until cooked through. Place on a cooling rack to allow to cool completely and have oil drip off. (I like to line paper towels under the rack for easier clean up later) Once cooled completely I freeze until the day I want to use them. You could eat them the same day of course but I love me a freezer meal!
To re-heat grab out the number of meatballs you want for your meal. Place in pot and cover with sauce of your choice. Simmer until warm, about 20 -30 minutes.
I hope you love these as much as we all do. It really does make for the easiest weeknight comforting meal. Happy cooking!