Now that I’ve discovered how to cook meatballs in the oven, I’m never going back. After trying it this way for this meal, I decided to go for round two, this time with an Italian flair, for our Thursday bowl night.
But first, let me remind you why this is now my favorite way to cook meatballs:
- It takes no time. 15-20 minutes in the oven and only about 3 minutes to mix the ingredients and shape them into meatballs.
- It requires no tending. When the meatballs are in the oven, you just let ’em go. No stirring/flipping needed.
- The meat stays nice and juicy. This can be a problem with chicken and turkey when you’re working stovetop.
- Cleanup is a breeze. Just wash the silicone mat you cooked them on.
Ok so here’s the recipe. I didn’t go in with much of a plan for the meatballs so there’s no measurements. Mix 1 lb. ground turkey with bread crumbs, a couple large spoonfuls of store-bought pesto, one large sliced scallion, and salt. Form into 15 meatballs, place on silpat, drizzle with a little olive oil and a little truffle oil, and bake at 375 for 15-20 minutes. Meanwhile, cook up some farro (I used the quick cooking kind from Trader Joe’s) and prepare your veggies. I used frozen broccoli and Trader Joe’s frozen mixed mushrooms. Serve with pesto and parmesan. Serves 4.
The whole meal comes together in under 30 minutes (including prep and cleanup) thanks to some help from the freezer section. I really enjoyed eating an Italian meatball meal that wasn’t spaghetti. And if I haven’t convinced you to make meatballs like this…I just don’t know.