Ingredients:

  • 1/2 cup (30g) Panko breadcrumbs
  • 1/3 cup (80ml) Whole milk
  • 1 Large egg, beaten
  • 1/4 cup (25g) Freshly grated Parmesan cheese
  • 1 lb (454g) Lean ground turkey (93% lean)
  • 2 cloves Garlic, finely minced
  • 1 small Shallot, finely grated
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tsp Dried oregano
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper

Instructions:

  1. In a large bowl, stir together the 1/2 cup Panko and 1/3 cup milk. Let this sit for about 5 minutes until the breadcrumbs have absorbed all the liquid and formed a soft paste.
  2. While the panko soaks, grate your shallot and mince the garlic cloves. Chop the fresh parsley finely, discarding any thick stems.
  3. To the bowl with the soaked Panko, add the beaten egg, Parmesan cheese, garlic, shallot, parsley, oregano, salt, and pepper. Whisk this together until you have a thick, fragrant slurry.
  4. Add the 1 lb of ground turkey to the bowl. Use your hands or a fork to mix it. Stop as soon as the streaks of meat disappear.
  5. Scoop about 2 tablespoons of mixture for each ball (a cookie scoop is great here). Roll them gently between your palms until they are smooth spheres about the size of a golf ball. You should get roughly 16-18 meatballs.
  6. Place the meatballs on your prepared baking sheet, leaving at least an inch of space between each one. This allows the hot air to circulate around the entire surface.
  7. Slide the tray into the oven at 400°F (200°C). Bake for 15 minutes until the tops are lightly golden and the centers reach 165°F.
  8. Remove the tray from the oven and let the meatballs sit for 3 to 5 minutes. This allows the juices to redistribute so they don't run out the moment you bite into them.