Storage
- Keep them in an airtight container in the fridge and use within 3 days; that follows general guidance for cooked leftovers, not testing of this recipe. Refrigerate within 2 hours of cooking, or within 1 hour if the room is above 32 °C (90 °F), and split a warm batch into shallow containers so it chills quickly.
- Freeze what you will not use in that time at −18 °C (0 °F) or below. General freezer guidance for cooked meat leftovers is 2 to 6 months for quality, and we keep to the short end of it. Thaw in the fridge, never on the counter.
- Treat them like cooked poultry for people: serve within 2 hours of coming out of the fridge, refrigerate leftovers straight away and do not reheat repeatedly.
- Harmful bacteria can be present without any change in smell or appearance, so time and temperature decide, not how a treat looks. Discard anything left in a warm room too long, or kept past these limits — chilling or freezing does not make mishandled food safe.
Sources: Cold food storage chart (FoodSafety.gov) · Food safety basics (USDA FSIS)
Serving considerations
- These are richer than a biscuit, so one small meatball is a treat rather than a meal component.
- Treats should stay a small share of daily intake; the right number depends on your dog's size, weight and normal diet.
- Cut meatballs in half for small dogs so nothing is swallowed whole, and supervise while your dog eats.
- Turkey must be fully cooked and completely unseasoned; skip drippings, gravy and anything from a seasoned roast.
- Ask your own vet before adding a meat-based treat if your dog needs a low-fat or prescription diet.
