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Lamb Turkey Meatballs Meal Prep
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Lamb Turkey Meatballs Meal Prep
Ingredients
Substitution
Note
- 1lb 85% ground lamb
- 1lb 93% ground turkey
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
-
1 tablespoon dried garlic & herb blend
dried thyme
- 1/2 teaspoon cinnamon
- 2 teaspoons chili powder
- 1 teaspoon turmeric *
- 1/2 cup quinoa crisps or breadcrumbs
- pinch of sea salt & pepper
- 2 teaspoons dried parsley *
Steps
Step 1
Set oven to 450F (232C).
Step 2
mixing bowl Add all the ingredients to a mixing bowl and gently massage the seasonings into the meat.
Pro-tip: for best results, once the meat is mixed, cover and place the meat in the fridge to marinate for 4 hours or overnight.
Step 3
Sheet Pan Cover a sheet pan with parchment paper. Use an ice cream scoop to keep the meatballs uniform in size. Scoop out equal sized portions of meat and place on parchment paper.
Pro-tip: place the meatballs in the sheet pan and ensure they touch each other. This is a tip by Michael Chernow, also known as the meatball king, to keep the moisture inside of the meatballs.
Step 4
Bake for 12 – 15 minutes or until the meat is cooked through.
Step 5
Once cooled, add the meatballs to an airtight container. They will last 5 – 7 days in the fridge and 2 – 3 months in the freezer.
What to Eat with Meatballs
Enjoy these meatballs with pasta, sandwiches, or high-protein snacks throughout the week.
My favorite is to stuff these meatballs in a pita with whipped feta tzatziki sauce, lettuce, tomato, and red onion.
Got a party coming up? Swap chips with these meatballs to enjoy as a dip with whipped feta tzatziki!
Want more Turkey recipes?
Thanksgiving Turkey & Rice Meal Prep
Ground Turkey Fajitas
Lasagna Meal Prep
Lamb Turkey Meatballs Meal Prep
Kevin Curry
INGREDIENTS
- 1lb 85% ground lamb
- 1lb 93% ground turkey
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
-
1 tablespoon dried garlic & herb blend
- dried thyme
- 1/2 teaspoon cinnamon
- 2 teaspoons chili powder
- 1 teaspoon turmeric *
- 1/2 cup quinoa crisps or breadcrumbs
- pinch of sea salt & pepper
- 2 teaspoons dried parsley *
INSTRUCTIONS
-
Set oven to 450F (232C).
-
Add all the ingredients to a mixing bowl and gently massage the seasonings into the meat.
Pro-tip: for best results, once the meat is mixed, cover and place the meat in the fridge to marinate for 4 hours or overnight.
-
Cover a sheet pan with parchment paper. Use an ice cream scoop to keep the meatballs uniform in size. Scoop out equal sized portions of meat and place on parchment paper.
Pro-tip: place the meatballs in the sheet pan and ensure they touch each other. This is a tip by Michael Chernow, also known as the meatball king, to keep the moisture inside of the meatballs.
-
Bake for 12 – 15 minutes or until the meat is cooked through.
-
Once cooled, add the meatballs to an airtight container. They will last 5 – 7 days in the fridge and 2 – 3 months in the freezer.
