1. Notice my subtle homage to a snowman below (I actually had ‘him’ standing but could not get a good shot.) 2. The ‘background’ is snow. Alrighty then, I thought I would begin a feature called “Frozen Assets” referring to recipes that are great to make ahead and freeze until you are ready to cook/bake them.
Ingredients (Makes approx. 30 meatballs):
3 slices whole-wheat sandwich bread
2 teaspoons flax seed
1/4 cup 1% milk
1.3 lb. ground turkey, 93 percent lean
½ cup sweet onion, finely chopped
2 small cloves garlic, minced
1 tablespoon chopped fresh flat-leaf parsley
1/8 teaspoon ground thyme
1 large egg
3/4 teaspoon salt
Coarse salt and ground pepper
1. Place bread and flax seed in food processor and pulse until fine crumbs form. Then mix the breadcrumbs/seeds with milk and set aside, at least 5 minutes.
2. In a large bowl, combine turkey, onions, garlic, parsley, thyme, egg, salt, pepper, and breadcrumb mixture. Now get your clean hands in there and mix gently.
3. Using the now mushy hands, form the mixture into balls (each about 1.5 tablespoons); arrange in a single layer on a rimmed baking sheet/pan lined with parchment paper.
4. Transfer the baking sheet to freezer for 1 hour. Place frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.
5. When you are ready to bake: Take the meatballs out in the morning to thaw. Later in the day, preheat oven to 350 degrees, place meatballs onto a rimmed baking sheet and bake for 25-30 minutes.