Ingredients
3
eggs, beaten
1 1/2
cups milk
8
slices white bread, crusts removed, cubed (about 5 cups)
40
oz ground turkey
2
teaspoons salt
1
large onion, finely chopped (about 2 cups)
6
cloves garlic, finely chopped
1
tablespoon Dijon mustard
1
teaspoon Worcestershire sauce
1/2
cup olive oil
3
cans (15 oz each) Muir Glen™ organic pizza sauce, if desired
Preparation
In large bowl, mix eggs and milk. Add bread; cover and refrigerate 20 minutes. Drain off and save 3/4 cup of the egg mixture, and discard remaining egg mixture. Stir bread and the 3/4 cup egg mixture with spoon until smooth. Add remaining ingredients except oil and pizza sauce, and stir gently until combined.
Heat oven to 400°F. Line 2 rimmed cookie sheets with cooking parchment paper. Top each pan with a rack. Spray with cooking spray.
Using wet hands, shape meatballs into 64 (1 1/2-inch) balls. Dip or brush bottoms of meatballs with oil, and place 1 inch apart on racks.
Bake 45 to 50 minutes or until instant-read thermometer inserted in center of meatballs reads 165°F. Serve with warmed pizza sauce.
To freeze, skip Step 2. After Step 3, place raw meatballs on parchment-lined cookie sheet; cover with plastic wrap, and freeze until firm, at least 2 hours. Label 8 quart-sized freezer plastic bags, including date, then add 8 meatballs to each. Press air out of bag, seal and freeze up to 3 months.
