meatballs 101: for soup, subs & spaghetti

Meatballs are a staple in our house. When my three year old turns into Mr. Contrary, I turn to meatballs. Here's my go to recipe:


    1-4 sheet pans Oven mits 1 large mixing bowl 2 gallon freezer bags Food processor - otherwise you'll have a lot of chopping to do!


    1 pound (or so) Ground Turkey 4 Italian sausages 1 egg 3 cloves of garlic 1 shallot 1/2 cup of grated Parmesan 1/2 cup of shredded asiago cheese (if you're feeling indulgent) 1 cup blanched/frozen chopped greens (spinach, radish tops, beet tops, etc.) 1/3 cup Olive oil 1 cup bread crumbs Dash of dried oregano, thyme, and/or rosemary Salt & Pepper


    -Pre-heat the oven to 425 degrees & place racks on the 2nd and 4th rung -Lay out all of your baking sheets near your work station -Blitz the Parmesan in the food processor and grate the asiago, reserve -Put the garlic cloves, shallot and a sprinkling of kosher salt into the foo processor, pulse it a few times, then add the greens. Pulse a few more times then reserve in the mixing bowl -Add the meat, olive oil, dried herbs, both cheeses, breadcrumbs, and eggs ino the bowl -Mix with your hands unil the ingredients are combined -Start making the meatballs, about golf ball size -Once you have 2 baking sheets full, pop them into the oven for 15 minutes, then swap and cook for another 15-20 -Keep rolling meatballs while the others bake -When they come out you'll have moist (because of the greens & shallot) yummy, caramelized, cheesey meatballs

Note: remember to wash your hands after handling raw meat, and consider setting up & portioning out ingredients beforehand to minimize cross-contamination!

After the meatballs cool, pop them into the freezer bags and freeze them flat for easy storage. Now they're ready for numerous recipes. Favs in my house are meatball subs, kale and meatball soup, and of course spaghetti and meatballs!