- 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
Preheat oven to 400 degrees. Line two large rimmed baking sheets with foil and spray with non-stick spray.
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.
Combine all ingredients in a large bowl and mix well with your hands. I like to wear food-safe gloves for this!
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!
Bake at 400 for 15-20 min. Check for an internal temp of 160 using a digital meat thermometer.
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).
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.