Thank you to Ragu for sponsoring today’s post and inspiring me to pass on my family traditions.
One of the things I really want to do here on the blog this year is share some of my freezer meal recipes. Freezer meals are a great way to save both time and money while making sure the meals you are serving are high quality! I will often spend a weekend working on freezer meals that will last us for a month or so (because I don't use them every night, just a few times a week). Our little tradition is that I will cook up a storm while my awesome husband does the dishes!
Now that Aiden is old enough to start helping out in the kitchen it is truly a family activity! I am always on the lookout for new recipes, and Aiden loves to help me look through cookbooks and recipe sites. However, there are also family favorites I know I should make every time. These make-ahead Turkey & Veggie meatballs are always on the list when I get cooking! The are a big hit with both Matt and Aiden, and are healthy and convenient, too. Especially when I keep a jar of Ragu handy for dipping sauce and so I am ready to add some pasta to make it a meal.
I always include this recipe for 3 reasons:
- They are easy to make and don't require a bunch of pots and pans (when you are making many recipes in a day, this is extra helpful!)
- They are healthy and the added veggies are a bonus!
- They are versatile! Having these meatballs frozen is great for quick lunches or more complex dinner possibilities!
While Aiden is a good eater (usually) we could all always use more veggies in our diet! I have found that when it comes to meatballs using a grater to get the vegetables really fine is helpful. And don't forget to squeeze the moisture out of your zucchini before adding it to the mixture!
Make-Ahead Turkey & Veggie Meatballs
1 lb ground turkey
1/4 c. grated carrot
1/4 c. grated zucchini (squeeze to remove water)
1/4 c. finely chopped spinach
2 T Ragu pasta sauce
¼ cup plain breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
1 ½ tsp no-salt Italian seasoning
salt and pepper to taste
Mix ingredients well, and roll into balls about the size of a golf ball. Place meatballs into mini-muffin pan, and bake at 350 degrees for 30 minutes or until cooked through. Flip the meatballs halfway through. After meatballs have cooled, flash freeze on a cookie sheet and then store frozen meatballs in a freezer bag.
Baking these meatballs in a mini-muffin tin is super handy! TIP: Depending on the fat content and quality of ground turkey, sometimes turkey meatballs tend to bake up a little soggy at first. I just throw them back in the oven on a wire rack on top of a cookie sheet for a few minutes to finish them!
Having a bag of these meatballs in the freezer is super handy because they can be served in a number of ways! Our favorite way to use them is to heat a few up in the microwave and serve them with a bowl of Ragu pasta sauce for dipping! Aiden loves when I make him this for lunch!
And of course meatballs are always good for serving covered in delicious sauce on top of spaghetti! (Are you singing the meatball song in your head now? Ha!) Or made into a meatball sub... or covered with barbecue sauce... the possibilities are endless!
Don't forget to visit the Ragu website for recipe inspiration and more!
Linking up with: Create and Crave, Try a New Recipe Tuesday, Dream Create Inspire, The Wednesday Showcase, Dream Create Inspire
Do you have a favorite freezer meal recipe? Be sure to share!