Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1 large egg, beaten
  • 0.5 cup panko breadcrumbs
  • 0.25 cup whole milk
  • 0.5 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 0.25 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 0.5 tsp onion powder
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil

Instructions:

  1. In a large mixing bowl, whisk together the beaten egg, milk, panko breadcrumbs, and extra virgin olive oil. Let the mixture sit for 5 minutes to fully hydrate the panade.
  2. Add the minced garlic, grated Parmesan cheese, chopped parsley, dried oregano, onion powder, sea salt, and black pepper to the panade. Stir until a thick, uniform paste forms.
  3. Add the ground turkey to the bowl. Using a fork or light fingers, gently fold the meat into the flavor paste until just combined. Do not over-mix, as this leads to tough meatballs.
  4. Using wet hands or a 1.5 tablespoon cookie scoop, shape the mixture into approximately 22-24 meatballs.
  5. Place meatballs on a parchment-lined rimmed baking sheet. Bake at 400°F (200°C) for 20 minutes or until the exterior is golden brown and the internal temperature reaches 165°F.