Ingredients:

  • ground turkey (93% lean)
  • large egg, beaten
  • panko breadcrumbs
  • grated Parmesan cheese
  • garlic, minced into a paste
  • Worcestershire sauce
  • dried oregano or Italian seasoning
  • onion powder
  • sea salt
  • cracked black pepper
  • fresh parsley, finely chopped
  • whole milk

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the beaten egg, milk, minced garlic, Worcestershire sauce, dried oregano, onion powder, sea salt, black pepper, and fresh parsley.
  3. Stir in the panko breadcrumbs and grated Parmesan cheese to the liquid mixture, allowing the crumbs to hydrate slightly.
  4. Add the ground turkey to the bowl. Use the 'Gentle Fold' method to incorporate the ingredients until just combined; do not overwork the meat to maintain a tender texture.
  5. Using a small cookie scoop (approx. 1.5 tbsp size), portion and gently roll the mixture into 20-24 balls.
  6. Place the meatballs on the prepared baking sheet with space between them. For maximum air circulation, place a wire cooling rack on the sheet pan first.
  7. Bake for 15 minutes or until the meatballs reach an internal temperature of 165°F (74°C) and have developed a deep mahogany color.