Turkey Meatballs

I'm going to preface this by letting you know that most of the time I make this recipe up as I go along.  However, I will do my best to give you the ingredients so you can enjoy these:

In fact, I'll even share with you my super awesome trick for freezing them.

Here's what you'll need:

• Some turkey (I make these in bulk, but it's a good idea to have about a lb and a half)
• Some breading (about a cup per lb of turkey)
• Some Parmesan cheese (about a cup per lb of turkey)
• Some eggs (about 2 eggs per lb to pound and a half of turkey)
• Onion (your call but I'd use about half to full per lb of turkey)
• Garlic (again your call but I use about 3 cloves per lb of turkey - no vampires here)
• Salt & pepper (about a teaspoon per lb of turkey but realistically, I just eye it)

Like I said, I make these in bulk and freeze them.  So I'm going to start with about 4.5 lbs of turkey.

And a whole bunch of this stuff.

It's really pretty simple - chop up the onion and press the garlic then mix everything in one large bowl.

I have no idea what you can use since I've always just used my hands.

Don't worry, I wash them really well before and after.  But it's still kinda gross.

Oh well, Russian traditions live on.  I used to help my mom when I was a kid.

Then make the meatballs.

Line 'em up,

and stick them in the fridge for about 10 minutes.

Fire up the frying pan or griddle if ya got one.

We all know I love ours.  Then fry the meatballs until they are browned on all sides.

Move them to some paper towels to dry.

Now here's the little trick to freezing meatballs.

Fry them up about 3/4 of the way then spread them on cookie sheets.

Then stick them in the freezer for about 15-20 minutes before transferring them to a zip lock bag.  This way they won't get stuck together.

Or you can cook them the rest of the way in some sauce (I use canned diced tomatoes, red pepper flakes, more garlic, salt and pepper, and some basil) and spread them over pasta.