Freezer-Batch Herby Turkey Meatballs in Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

A big tray of oven-baked turkey meatballs simmered in a garlicky tomato-oregano sauce, built specifically to live in the freezer. There's no cream, no cheese sauce and no pasta in the pot, so nothing splits, goes grainy or turns to mush — it reheats from frozen straight in a saucepan and tastes like you made it that afternoon. Makes eight portions: eat one tonight, stack the rest.

Ingredients

• 2 lb ground turkey (93% lean)
• 3/4 cup panko breadcrumbs
• 1 large egg
• 3/4 cup crumbled feta
• 1/2 cup chopped fresh parsley

• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 6 cloves garlic, minced
• 2 tbsp dried oregano
• 2 tbsp tomato paste
• 2 28 oz cans crushed tomatoes
• kosher salt and black pepper

Instructions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment. In a big bowl, combine the ground turkey, panko, egg, feta, parsley, half the minced garlic, 1 tablespoon of the oregano, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix with your hands just until combined — overworking makes the meatballs dense.
2. Roll into 24 golf-ball-sized meatballs (about 2 tablespoons each) and space them out on the sheet. Bake 18–20 minutes, until browned at the edges and cooked to 165°F in the center.
3. While they bake, heat the olive oil in a large deep skillet or Dutch oven over medium. Cook the onion with a pinch of salt for 6–7 minutes until soft, then add the remaining garlic and oregano and cook 1 minute more.
4. Stir in the tomato paste and cook 1 minute, until it darkens. Add both cans of crushed tomatoes plus 1/2 cup water, 1 teaspoon salt and a few grinds of pepper. Simmer uncovered over medium-low for 20 minutes, stirring now and then, until slightly thickened.
5. Slide the baked meatballs and any pan juices into the sauce and simmer gently 5 minutes. Serve tonight's portion over rice, pasta or warm pita.
6. To freeze: cool the rest uncovered for 30 minutes, then spread on a tray or into a shallow dish and refrigerate until cold (about 1 hour). Pack 3 meatballs per portion into containers or zip-top bags, spooning enough sauce over the top to fully cover them. Freeze flat for up to 3 months.
7. To reheat from frozen: tip a portion into a small saucepan with 2 tablespoons water, cover, and warm over medium-low for 18–25 minutes, breaking it up and stirring every 5 minutes, until bubbling and 165°F throughout. Or thaw overnight in the fridge and reheat covered for 8–10 minutes, or microwave covered on high for 5–6 minutes, stirring halfway.

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Nutrition (per serving, estimated)

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