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  • 2 1/2 lbs ground turkey - 85% lean recommended
  • 1 C seasoned breadcrumbs
  • 2 large eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 3 grated carrots (about 1 C)
  • 10 oz fresh baby spinach
  • Non-stick spray


  1. Preheat oven to 400 degrees.  Line two large rimmed baking sheets with foil and spray with non-stick spray.

  2. Spray a non-stick skillet with a little non-stick spray. Sautee spinach until just wilted. Place in a mesh colander and press out extra moisture with a spatula. 

  3. Combine all ingredients in a large bowl and mix well with your hands. I like to wear food-safe gloves for this!

  4. Use a 1-oz disher (looks like a mini ice cream scoop, great for cookie dough too!) and dish golf-ball sized meatballs onto foil lined trays about 1" apart. Don't worry about rolling them into a smooth ball. They cook up just fine!

  5. Bake at 400 for 15-20 min. Check for an internal temp of 160 using a digital meat thermometer.

  6. Package and freeze one of two ways: Freeze on large baking sheets, then dump into a resealable bag and label. Or, freeze in individual containers (I like the small foil ones from Dollar Tree that come with a lid).

  7. Reheat with your favorite sauce - BBQ with Grape jelly is our regular. Sweet and Sour sauce is also delicious, or even marinara! If reheating from frozen, place sauce and meatballs in a medium skillet, cover with a lid and reheat over low heat for about 20 min.