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four browned turkey meatballs with fine green spinach flecks and small feta pieces visible in the cooked meat on an ordinary plate with a little clear broth, with no tomato sauce, pasta or garnish
Rachel Kim

Freezer Turkey Meatballs with Spinach and Feta

Bake these turkey meatballs before freezing so they can go straight from the bag into a small covered pan for reheating. Spinach needs a hard squeeze first. Feta brings both flavor and salt, while milk-softened crumbs keep the lean turkey from becoming springy. Freeze the meatballs separately on a tray before bagging them, which lets you take out a dinner portion without prying six frozen pieces off one another with a knife.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 93% lean ground turkey
  • 3/4 cup panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 5 oz frozen chopped spinach thawed and squeezed very dry
  • 1/2 cup crumbled feta
  • 1/3 cup finely minced scallions
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 1/2 cups low-sodium chicken broth divided for reheating six batches of 4 meatballs

Method
 

  1. Heat the oven to 400°F and line a rimmed sheet pan with parchment. Soak panko in milk for 5 minutes.
  2. Stir egg, squeezed spinach, feta, scallions, garlic, oregano, salt and pepper into the crumbs. Fold in turkey gently.
  3. Divide into 24 equal portions and roll into balls about 1 1/2 inches across. Arrange on the pan and brush lightly with olive oil.
  4. Bake for 18 to 22 minutes until several meatball centers reach 165°F.
  5. Freeze after cooking: refrigerate meatballs in a shallow container within 2 hours and chill fully, then spread on a clean lined tray and freeze until firm. Transfer to a freezer bag, label and freeze for up to 2 months.
  6. Reheat from frozen: place 4 meatballs in a small covered baking dish with 1/4 cup broth and bake at 350°F for 25 to 35 minutes until every center reaches 165°F.
  7. Serve 4 meatballs per portion, spooning a little hot broth over them.