Regular Foods · Bulk Protein Prep · by Mara
Mara's Freezer-Ward Meatballs
Freezer-Friendly Turkey Meatballs
Ricotta and a small amount of oat keep these freezer-ready turkey meatballs tender. Regular Foods / after recovery only; use ground poultry, egg, dairy, oats, and tomato when cleared. Use them three ways: warm in marinara, chop into a ricotta bake, or serve beside very tender zucchini.
- Total time
- 45 min
- Yield
- 8 meal-prep servings; 24 meatballs
- Serving
- 3 small meatballs
- Texture
- Small, tender, and sauce-moistened
Ingredients
- 2 pounds 93% lean ground turkey
- 1 cup part-skim ricotta cheese
- 2 large eggs, beaten
- 1/2 cup quick oats
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 cup no-salt-added tomato sauce, for portioning
Directions
- 1
Heat the oven to 400°F / 204°C. Line a rimmed sheet pan with parchment.
- 2
Mix the turkey, ricotta, eggs, oats, onion powder, garlic powder, and Italian seasoning just until combined. Shape 24 small meatballs and space them on the pan.
- 3
Bake for 16 to 20 minutes, until several centers reach 165°F / 74°C. Do not rely on color alone.
- 4
Divide three meatballs and 2 tablespoons tomato sauce among eight shallow covered containers. Refrigerate or freeze within 2 hours.
- 5
Refrigerate for 3 to 4 days. For best quality, freeze portions for up to 3 months; thaw in the refrigerator. Reheat covered with an extra spoonful of sauce or water until the centers reach 165°F / 74°C.
PER SERVING
Nutrition
- Protein
- 27g
- Calories
- 225
- Carbs
- 6g
- Fat
- 11g
- Fiber
- 1g
- Sugar
- 2g
- Sodium
- 230mg
Estimated from 93% lean ground turkey, part-skim ricotta, eggs, quick oats, and no-salt-added tomato sauce. Contains milk, egg, and oats; check oat certification if gluten is a concern. Ricotta and sauce brands change sodium.
Source: Original Guild batch-prep formula. Food temperatures, shallow-container cooling, refrigerated storage, and reheating follow USDA Food Safety and Inspection Service guidance.
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