Classic Meatballs
1 pound ground turkey
1 pound ground pork sausage
2 eggs
½ cup finely chopped onion
2/3 cup dry bread crumbs
½ cup milk
1 teaspoon Italian seasoning blend
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Mix eggs, onion, crumbs, milk, and seasonings.
Mix in turkey and sausage.
Shape into 1 ½” balls and place into a lightly greased
9” x 13” x 2” baking pan.
Bake uncovered at 400 for 20 to 30 minutes or until
light brown and cooked through. Drain off any excess fat.
*turkey meatballs look white when cooked*
Use in soups, stews, pasta dishes, subs, or in your favorite
sauces as appetizers.
To freeze:
Cool before freezing. Wrap 6 to 8 at a time tightly in
plastic wrap. Place wrapped meatballs into large
zip top baggies. Label and freeze. Use within 6 months.
Thaw in microwave or overnight in refrigerator before using.
Never thought to use sausage meat for meatballs and cannot figure out why. It sounds delicious and is a great idea!
You should give it a try; I’ve done sausage with ground beef and with turkey and they both make a tasty meatball! They freeze well too so I usually make a big batch.