Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Instructions:

  1. In a large bowl, combine the beaten egg, Parmesan, minced garlic, chopped parsley, oregano, salt, and black pepper.
  2. Stir in the Italian breadcrumbs until a paste forms.
  3. Add the ground turkey and gently fold the mixture with your hands or a fork until just combined; do not overmix.
  4. Scoop approximately 2 tbsp of the mixture and roll gently into balls about 1.5 inches in diameter.
  5. To pan-fry: Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Brown meatballs on all sides for 8–10 minutes until a chestnut brown crust forms and the internal temperature reaches 165°F (74°C).
  6. To bake: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and bake for 15–18 minutes until the internal temperature reaches 165°F (74°C).
  7. To air fry: Arrange meatballs in a single layer in the air fryer basket (cook in batches if they don't fit in one layer). Air fry at 375°F (190°C) for 10–12 minutes, shaking the basket halfway through, until the internal temperature reaches 165°F (74°C).