Turkey Meatballs

As a warning, we LOVE garlic here and use A LOT OF IT. :-) If you don't love it as much as we do adjust to suit your tastes. The flavor really is great in these though.

So, we shop at the Big Evil (Wal-Mart and it will only be known from now on as the BE) when we can't make it to the commissary for some things because we just can't afford to shop anywhere else and our local farmers markets are only open during the week. I don't have a car normally so going to shop there is not going to happen right now until we get a second car in the next few months.

Get your gloves ready though and enjoy.

3 lbs ground turkey
2 onions on the larger side of medium chopped very fine
3 heads of peeled garlic pressed or minced
3 eggs
1.5 cups of Italian seasoned breadcrumbs
4 TBSP Italian blend herbs
1 tsp each of garlic salt, onion powder, and salt
1.5 tsp of black pepper (we mix this up between fresh cracked and the stuff in the can)
3/4 cup grated parmesan cheese

In a large mixing bowl mix all the ingredients together until it's all nicely incorporated. Roll out the meat into balls and set aside. You should be able to get at least 40-70 meatballs depending on how big or small you roll them.

Fry these up in a skillet with extra virgin olive oil in it. Make sure you get some nice carmelization on them. You can cook them half through and set aside what you're not going to eat at dinner time for freezing. Cook the rest all the way through and add your favorite sauce or gravy and serve with pasta or on a roll as a sandwich. We've done both and it's oh so good!

For the ones being set aside for the freezer.... Let them cool completely before putting them in your freezer container. We use a food sealing system. So I stick them in the bag and let them freeze overnight. The next day I cut open the bag just below the seal and reseal them taking the air out so they'll take up less room. When I'm ready to cook them I take out the desired amount of meatballs and let them thaw in the fridge for a couple hours. Then I'll stick them in a pot with sauce even if they're not completely thawed and cook them on very low with a lid on it. Check them throughout so you don't burn the sauce and when they're done serve however desired. Enjoy! We usually do ours so that we'll have enough for leftovers the next day for lunch and then there's nothing to worry about in the morning before work or taking the kids out.