Ingredients
Scale
- 1 pound ground turkey (93% lean is best)
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko or Italian breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for drizzling)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, add the ground turkey, grated Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, oregano, salt, and pepper.
- Use your hands or a large spoon to gently mix the ingredients together. Be careful not to overmix, as this can make the meatballs tough.
- Scoop about 2 tablespoons of the mixture at a time and roll it between your palms to form a ball about the size of a golf ball. You should get about 16 to 18 meatballs.
- Place the meatballs on the prepared baking sheet, leaving a bit of space between each one. Drizzle the tops lightly with olive oil to help them brown.
- Bake for 18 to 20 minutes. The meatballs are done when they are golden brown on the outside and reach an internal temperature of 165°F (74°C).
- Remove from the oven and let them rest for 5 minutes before serving to lock in the juices.
- Cook Time: less than 30 minutes