The girls have been into plain noodles lately. So we went with these yummy oven baked meatballs served with veggies and buttered parmesan sprinkled noodles. I adapted the usual meatball recipe I use, decided to bake rather than pan fry and they turned out perfect. I will be making these again. As a bonus you can make meat mixture the night before or whenever you have down time, even put them on the tray so it's easy to just pop into the oven during the hectic crazy dinner time rush!
Ingredients
1/2 cup diced onion
1 teaspoon olive oil
ground turkey (1.5 - 2 lbs)
1/4 cup oatmeal
1/4 cup parmesan cheese (this can be omitted to make milk free)
1/2 cup pasteurized egg or 2 eggs beaten
4-6 cloves garlic minced or pressed through garlic press
1 tablespoon Worcestershire sauce
salt and pepper to taste (I use around 1/2 teaspoon of each)
2 teaspoons dried oregano
1 teaspoon dried thyme
hot sauce (we like cholula) to taste if you want to kick it up
Recipe
- Preheat oven to 425 degrees F. Prepare cookie sheet by lining with foil
- Heat oil in medium fry pan over medium high heat. Cook onion until it's caramelized. It will start to turn a nice brownish color at tips but will not completely dehydrate. Then remove from heat and let cool
- Combine onions and remaining ingredients (turkey through thyme) in a large bowl and mix thoroughly.
- Make the meatballs and place on cookie sheet. Depending on the amount of turkey you use, you should get 10 - 14 meatballs about 1/4 heaping cup in size. Bake for 20 - 25 minutes, until they are cooked through (no pink in the middle).
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