By Elisa Juarez
Photo from @thereciperebel which inspired this recipe
1 pound ground turkey
1/2 cup dry breadcrumbs
1/2 cup grated Parmesan or other cheese (I used a blend of Swiss & Gruyere)
2 tablespoons plain Greek yogurt
1 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/2 teaspoon garlic salt
1 teaspoon dried minced onion
1/4 teaspoon black pepper
(1 teaspoon Penzey's Justice seasoning, optional)
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper if desired.
In a large bowl, combine turkey, bread crumbs, cheese, yogurt, egg, Italian seasoning, salt, minced onion, pepper. Mix well but don't overmix — make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
Roll into 1-1¼" balls and place on prepared baking sheet. Bake at 400 degrees F for 13-15 minutes, until an internal temperature of 165 degrees F is reached.
Leftover turkey meatballs will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, microwave, bake or simmer on the stove in your favorite sauce until heated through.