Today Miles is helping me shape MEATBALLS! This is such a fun activity, especially for the lil’uns. Roll up your sleeves, get your hands in there, and get messy! We are going to learn the best way to form meatballs so they don’t stick to your hands, and cook evenly so they’re not dry. Dive in!
** This post is part of the special Key Lime KIDS series, designed to help kids during these challenging times by providing entertaining and engaging activities for families to do together at home. RECIPES WILL BE ENJOYED BY KIDS AND ADULTS, ALIKE.
Using turkey to make meatballs is a great way to keep them healthy, but often they can turn out dry and lacking flavor. NOT THESE! I’ve got a simple trick to add moisture- and the garlic, oregano, and fennel seed make for a mean tasting ball o’meat!
And pan roasting mean no messy stove top oil splatters. They come out hot and toasty, ready for sauce and a toasty bun!
Who’s ready for some fun?
So as a reminder, here’s how it works. Watch this short 6 min. video ? below, then practice what they’ve learned while making the YUMMY, kid-approved recipe!
Kids and adults alike will have fun in the kitchen with this easy project.
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Super Moist Baked Turkey Meatballs
- 1 pound Ground turkey
- 1 cup Country-style bread crust removed and torn into pieces*
- ¼ cup Milk
- 1 Large egg
- 1 Large garlic clove grated or chopped finely
- 1 ½ teaspoons Kosher salt
- 1 teaspoon Fennel seeds crushed, optional
- 1 teaspoon Dried oregano
- Extra virgin olive oil
- Hoagie Rolls for serving
- 2 cups tomato sauce for serving
- Shredded Cheese for serving such as parmesan or mozzarella
- Preheat the oven to 350. Line a baking sheet with parchment paper or oil the baking sheet.
- In a small bowl pour the milk over the bread. Let it soak about 5 minutes, then squeeze the extra milk out of the bread. Discard the milk and add the bread to a large bowl.
- To the bowl with the bread, add the egg, turkey, garlic, salt, oregano and fennel seed if using. Use your hands to mix it until thoroughly combined.
- With wet hands, shape the meat mixture into a ball a little smaller than a golf ball. Roll them gently between moist hands, making sure they are all the same size. Have a bowl of water close by to dip your hands into if they get sticky is helpful!
- Place on the prepared baking sheet about 1 inch apart. Bake in the preheated oven for 15-20 minutes, until cooked through.
- Add to a pot with your favorite tomato sauce (see below for our favorite recipe) and serve in a toasted hoagie roll topped with your favorite cheese for meatball subs!
Tips & Tricks
- I save old bread for recipes like this. Next time you have a loaf that is getting stale, cut it up into cubes and freeze it in a plastic bag. Then you can take out just what you need.
This sauce it totally BONUS. If you don’t feel like it or don’t have time to make the sauce, use store-bought.
A Really Good Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 1 small onion chopped
- 1 tablespoon tomato paste
- 2 garlic cloves chopped finely
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 1 28 ounce can crushed tomatoes
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- Heat the oil in a saucepan. Saute the onions over medium heat until softened. Add the garlic and oregano and cook for another minute, adjusting the heat if needed so that the garlic doesn’t burn. Add the tomato paste and cook for 2 minutes, stirring.
- Pour in the canned tomatoes and add the sugar, salt and cracked black pepper. Simmer for 30 minutes, stirring occasionally. You can put a lid on it, keeping it ajar, if it is splattering. Taste for seasoning and add more salt if needed.
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