Yields: 18 meatballs or 6 servings of 3 each
Ingredients
14.5oz can petite diced tomatoes, undrained
1.2lbs ground turkey (1lb works as well)
1 large egg
1/2 cup Italian breadcrumbs
1/2 cup pesto
1/4 cup grated parmesan cheese
7oz container of Bocconcini mozzarella balls
4oz mozzarella cheese, shredded (one cup)
Materials
9x13 baking pan
foil
plastic wrap
Prep
1. Fill out your freezer label with the name of the meal, cooking instructions, and "use by date". (for standard fridge/freezer combos, this will be 3 months from the prep day).
2. Prepare 9x13 pan by dumping diced tomatoes into it.
3. In a large bowl, combine ground turkey, egg, breadcrumbs, pesto, and grated parm. Form into 18 meatballs.
4. Cut mozzarella into 18 even-sized pieces and press inside meatballs.
5. Add to pan and top with shredded mozzarella.
6. Cover pan with layers of plastic wrap and foil, and freeze.
Cook
Preheat oven to 350 degrees.
Bake 90 minutes or until heated through. (To shorten cooking time, thaw overnight in refrigerator).
Serve with extra sauce, spaghetti, and a vegetable.
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