Ingredients:

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

Instructions:

  1. In a large bowl, combine the ground turkey, beaten egg, Panko, Parmesan, minced garlic, parsley, oregano, salt, and pepper. Use a fork or your hands to gently combine the ingredients until just incorporated; avoid over-working the meat.
  2. Scoop approximately 2 tablespoons of the mixture and roll between your palms to form golf ball-sized rounds, ensuring they are uniform in size. You should yield about 16-20 meatballs.
  3. Heat the olive oil in a skillet over medium-high heat until it shimmers. Add the meatballs in a single layer, leaving space between each.
  4. Sear for 3-4 minutes per side until they develop a mahogany-colored crust and reach an internal temperature of 165°F (74°C).