Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano

Instructions:

  1. In a large bowl, combine the beaten egg, parmesan, minced garlic, parsley, salt, pepper, and oregano. Stir in the breadcrumbs and let them sit for 2 minutes to hydrate.
  2. Add the ground turkey to the mixture and use your hands or a fork to mix until just combined, avoiding overmixing to prevent a rubbery texture.
  3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Using a cookie scoop, form the mixture into uniform balls (about 1.5 inches in diameter) and arrange them on the sheet with at least one inch of space between each.
  5. Bake on the center rack for 13–15 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
  6. Remove from the oven and let the meatballs rest for 3 minutes to allow juices to redistribute.