Updated Nov 24, 2014Chatelaine
- Line 2 rimmed baking sheets with foil. Lightly oil or spray. Tear bread into bite-size pieces. Place in a medium-size bowl. Pour milk over top. Press bread into milk. Set aside until bread becomes soft, 5 minutes. Meanwhile, in a large bowl, whisk eggs. Stir in Parmesan, garlic powder, oregano, basil, salt and cayenne. Crumble in turkey. Using a fork, lightly mash bread until lumpy. Stir into meat mixture. Don’t overwork.
- For even cooking, arrange racks in bottom and top third of oven. Preheat oven to 375F (190C). (If you want to make meatballs as well as a meat loaf tomorrow, place half of mixture in a plastic bag and refrigerate. See Later, below.) For meatballs, roll mixture into 2-inch (5-cm) balls. Spread out on baking sheets. Do not crowd. Place pans in oven. Bake until lightly browned and firm to the touch, 30 to 40 minutes. Stir halfway through. Serve immediately or refrigerate up to 2 days.
From the freezer
Seal baked and cooled meatballs in a plastic bag. Freeze up to 2 months. Heat in your favourite pasta sauce. Toss with pasta.
For meat loaf, press reserved meat mixture in a 9×5-inch (2-L) loaf pan. Bake in centre of preheated 375F (190C) oven until a thermometer inserted in centre reads 160F (70C), 50 to 60 minutes. Let stand 5 minutes before slicing.
Serve a hero meatball sandwich on a toasted baguette loaded with roasted peppers, sliced tomatoes, onions and grated cheese.