How to Make Turkey Meatballs

• 1 lb (450 g) ground turkey
• 1/2 cup (25 g) breadcrumbs
• 1/4 cup (25 g) grated Parmesan
• 1 large egg
• 3 garlic cloves, minced
• 2 tbsp milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried Italian herbs
• 2 tbsp chopped parsley, optional

1. Heat the oven to 400°F (205°C) and line a sheet pan with parchment.
2. Mix the breadcrumbs and milk in a bowl and let them sit 2 minutes to soften.
3. Add everything else and mix with your hands just until combined — overworking makes them tough.
4. Roll into 16 balls about 1.5 inches across and space them out on the pan.
5. Bake 18–22 minutes, until the centers read 165°F (74°C) and the tops are lightly browned.
6. Rest 5 minutes, then simmer in sauce for 10 minutes if you are serving them with pasta.

• Wet your hands before rolling and the mixture will not stick.
• Freeze cooked meatballs on a tray, then bag them — they reheat straight from frozen in sauce.

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