With school and work on my plate, I’ve been needing recipes I can make in bulk. I cook a bunch of food to least 2-3 days so I just reheat and eat. I squeeze gym workouts between any hour slots I have within my days so after I get home, I don’t want to cook! It’s convenient! I like eating my fresh hot out the oven or off the pan but somedays, that’s just not possible. So meal prepping and having food ready in the fridge is the way to go. This meatball recipe has been a staple on repeat for the past 2 weeks.
I’ve been on a meatball kick. They’re usually eaten with spaghetti but I can eat it with almost every dish! I made it a total of 4 times and they were all different. I added Annie’s Worcestershire sauce and it was the perfect addition. It helped keep the meatballs moist (sorry if you hate that word) and gave it a punch of flavor my other meatball recipes didn’t have! You gotta try these!
Talking about these make my mouth water… hey, let’s quit talking and get straight to the recipe, yeah? Scroll down for the details!
Ground turkey, cilantro, mushrooms, seasonings + spices.
Rolled up into gold ball sizes!
The bomb Annie’s Worcestershire sauce!
Plated with zoodles, wild rice, mashed avocado, microgreens! A perfect balanced plate of foods!
1 pound ground turkey
1/2 cup raw mushrooms
1/4 cup cilantro
1/4 cup Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
3 cloves fresh garlic
1 tsp paprika
2 tsp onion powder
2 tsp cumin
1. Roll meatballs into golf-ball sizes.
2. Preheat pan to medium heat. When hot, then add olive oil to coat pan.
3. Cook meatballs until golden brown on sides and internal temperature reaches 165°F.