Baked Turkey Meatballs

Ingredients:

• 1/3 cup grated Parmesan cheese – plus additional for serving
• 1/3 cup Italian-seasoned breadcrumbs – whole wheat if possible
• 3 tablespoons finely chopped fresh herbs – basil, parsley, or chives a combo, plus additional for serving
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes – optional
• 1 pound 93% lean ground turkey – keep in your refrigerator until the last possible second
• 1 large egg
• 1 1/2 tablespoons extra-virgin olive oil – plus more as needed

 Instructions:

• Preheat your oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
• In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey. In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
• With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total. Brush the tops of the meatballs with the olive oil.
• Bake for 15 minutes, or until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
• Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.