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Easy Freezer-Friendly Turkey Taco Meatballs for Fall Prep

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These freezer-friendly turkey taco meatballs are packed with bold taco flavor, made with lean turkey and a secret ingredient—crushed tortilla chips—for incredible moisture. Perfect for fall meal prep, they come together in under 45 minutes and freeze beautifully for quick weeknight dinners.

Ingredients

Scale
  • 2 lbs ground turkey (93/7 lean-to-fat ratio)
  • 1 cup finely crushed tortilla chips
  • 1/2 cup finely diced yellow onion
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/4 cup milk
  • 1/4 cup finely chopped fresh cilantro
  • 1 packet (1 oz) taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) tomato sauce (no-salt-added)
  • 1/4 cup salsa
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano

Instructions

  1. Preheat oven to 400°F (200°C). Line two rimmed baking sheets with parchment paper or silicone mats.
  2. Finely crush tortilla chips in a zip-top bag with a rolling pin until almost as fine as breadcrumbs.
  3. In a large mixing bowl, combine ground turkey, crushed tortilla chips, diced onion, minced garlic, beaten eggs, milk, cilantro, taco seasoning, cumin, smoked paprika, salt, and pepper. Gently fold with your hands until just combined; do not overmix.
  4. Scoop about 1.5 tablespoons of mixture per meatball and roll gently between palms to form smooth balls (about golf ball size). Place on prepared baking sheets, leaving about 1 inch of space between each. Wet hands slightly between batches to prevent sticking.
  5. Bake for 18-20 minutes, rotating pans halfway through, until internal temperature reaches 165°F (74°C) on an instant-read thermometer. Tops should be lightly golden.
  6. While meatballs bake, combine tomato sauce, salsa, chili powder, and oregano in a small saucepan. Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until slightly thickened and fragrant. Adjust seasoning as desired.
  7. Let meatballs cool completely on baking sheets (about 20 minutes). For freezing, arrange in a single layer on baking sheets and freeze for 1-2 hours, then transfer to freezer-safe bags or containers. Label with date and contents.

Notes

For best texture, use 93/7 ground turkey. Crushed tortilla chips replace breadcrumbs for extra moisture and corn flavor. Chilling shaped meatballs for 15-20 minutes before baking helps them hold their shape. Meatballs taste even better the next day as flavors meld. Freeze sauce separately to prevent sogginess.

Nutrition

Keywords: turkey taco meatballs, freezer-friendly, fall meal prep, ground turkey, taco seasoning, tortilla chips, easy dinner, healthy meatballs

Find it online: https://sofiaspice.com/easy-freezer-friendly-turkey-taco-meatballs-for-fall-prep/