Turkey Meatballs

Turkey Meatballs

2 lbs ground turkey

2 slices white bread, crust trimmed off

2 Tbsp milk

1 tsp salt

1/2 tsp ground black pepper

6 cloves garlic, minced

1 sweet onion, finely diced

1 large handful fresh parsley, stemmed and finely minced

1 handful fresh oregano, stemmed and finely minced

2 cups finely grated Parmesan

Cut the bread into cubes and sprinkle the milk over it.  Let it soak while you dice the onion, mince the garlic, and mince the herbs.  Mash the milk and bread together, then stir in the salt and pepper.  Start mixing in the garlic, onion, and herbs, then stir in the Parmesan.

It will be very thick at this point, and you may need to use your hands.  You will almost certainly need to use your hands when you add the turkey, and you need to be sure to mix it together thoroughly.

You can cook a small amount to test the seasoning.  I recommend that you chill the meat mixture before making meatballs.  You can certainly make turkey patties with this as well (I actually had one for lunch—but you will need a lot of oil!) or even meatloaf.

But for meatballs, preheat the oven to 375 Fahrenheit. Line a rimmed sheet pan with parchment paper and brush the parchment paper with oil.  Wet your hands with cool water, and start forming the meatballs, rewetting your hands as needed.

Bake the meatballs 20 minutes, turning once.