- 1/3 cup breadcrumbs (or GF substitute)
- 1/4 cup milk (or non-dairy substitute – unflavored)
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 lbs. ground turkey (I use dark meat. It holds together better)
- 2 eggs
- 1/4 cup chopped flat-leaf parsley
- 1 tsp. dried oregano
- 1/2 tsp salt
- 1/2 tsp. black pepper
- Preheat oven 425 degrees.
- Line baking sheet with parchment paper.
- Place breadcrumbs in milk in a small bowl. Set aside for 10 minutes.
- Heat oil in a skillet.
- Add onion and cook 5 – 6 min. stirring frequently.
- Add garlic, cook another minute, stirring frequently.
- In a large bowl, combine onion mixture, turkey, eggs, parsley, salt, pepper, and breadcrumbs. Mix well (Using your hands works best).
- With damp hands, form turkey mixture into approximately 42 one-inch meatballs. Arrange on a baking sheet.
- Bake for 13 – 18 minutes or until browned and cooked through.
- I like to put them in my crockpot with a homemade sauce or a store-bought sauce, like Rao’s Homemade. I found it at Costco. It has 8 recognizable, pronounceable ingredients and no added sugar!
These meatballs freeze well!