Categories: Beef
Ingredients
- 1 3/4 cups old-fashioned rolled oats
- 2 1/2 large red onions, coarsely chopped
- 5 lbs. ground turkey
- 5 large eggs
- 10 large garlic cloves, finely chopped
- 2 tbsp. + 1 1/2 tsp olive oil
- 2 1/2 tsp finely chopped fresh rosemary
- 2 1/2 tsp finely chopped fresh oregano
- 3/4 tsp crushed red pepper
Directions
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Preheat oven to 450. Line two rimmed baking sheets with parchment paper.
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In a food processor, pulse the oats until finely ground; transfer to an extra-large bowl. Add the onions, to the processor and pulse until very finely chopped; transfer to the bowl with the oats. Mix in the remaining ingredients and 1 tbsp. each salt and pepper. Form the mixture into 68 two-inch meatballs. Arrange on the baking sheets.
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Bake until the tops of the meatballs are golden, about 20 minutes. Turn each meatball over, rotate the baking sheets, and continue to bake until the meatballs are golden brown all over and cooked through, 10-12 minutes more.
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Let cool, then transfer them to gallon-size freezer bags. Freeze them for up to 2 months.