Clean and easy Italian turkey meatballs a family favorite and food prep must have?

As a new week begins in this household we tend to use Sunday afternoons to prep meals for the week. One of our favorites are these easy to make easy to freeze Italian turkey meatballs. Loaded with flavor and enhanced with my favorite oils and vinegars from JOLIVES. I have paired these three to create a savory meatball with a splash of tangy sweetness. You can serve a variety of ways, my goto is quinoa with roasted broccoli and Brussels sprouts using the same oil and vinegar parings from the meatballs with a little pink Himalayan sea salt and pepper. Would love to hear how you would serve.. Happy prepping😘

Turkey Meatballs


Ingredients:
• 2lbs ground turkey

• 1/2 large white onion chopped fine
• 3 tsp organic parsley

• 2 tsp organic dried oregano (or fresh)
• 2 tsp organic dried basil (or fresh)
• 3 organic garlic cloves minced (or use 3 tsp garlic powder)
• 2 1/2 tsp Pink Himalayan sea salt
• 2 1/2 tsp fresh ground black pepper
• 3 large eggs
• 1.5 cups panko bread crumbs
• 1 cup almond milk

• 2 tbsp of JOlives Rosemary fused olive oil
• 1 tbsp of JOlives Blenheim Apricot white balsamic vinegar

Directions:
1. Heat oven to 350 F.
2. Mix all meatball ingredients in a large bowl. Make them 2-3 inches in diameter.
Should make 28.
3. Bake the meatballs on a cookie sheet for 20-25 mins or until they read 165 F on the meat thermometer.
4. Remove from oven and place in heated skillet of olive oil, I used JOlives Basil infused olive oil.
5. Watch carefully as you brown the meatballs, right before removing from eat splash some JOlives Blenheim Apricot white balsamic which will give a nice glaze and bring out all the flavors within.
6. When complete, let cool. Store or freeze cooked meatballs.