Turkey Meatballs

• •
  0.5 cup Bread Crumbs, Dry, Plain
• •
  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

• •
  2 tsp Italian seasoning
• •
  0.3 tsp Garlic powder
• •
  0.5 tsp Onion powder
• •
  0.3 tsp 1/4 tsp black pepper ($0.02)
• •
  0.5 tsp 1/2 tsp salt ($0.02)
• •
  1 lbs Ground Turkey, 99% Lean
• •
  1 Egg, Whole, Large(44g)

Instructions

1. 1In a medium bowl, stir together the bread crumbs, Parmesan, Italian seasoning, garlic powder, onion powder, black pepper, and salt until combined.
2. 2Place the ground turkey in a large bowl, add the eggs and the breadcrumb mixture, then use your hands to mix gently until just combined—do not overmix, as this will make the meatballs tough.
3. 3Divide the mixture into 16 equal portions and shape each into a ball about the size of a golf ball (approximately two tablespoons each).
4. 4Heat olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
5. 5Working in two batches of 8 meatballs, add them to the skillet without crowding and cook for 5–7 minutes, rolling them gently every 1–2 minutes, until browned on all sides and the internal temperature reaches 165°F when checked with a meat thermometer inserted into the center of the largest meatball.
6. 6Transfer the cooked meatballs to a clean plate and repeat step 5 with the remaining batch.
7. 7Divide all cooked meatballs evenly into 4 airtight containers while still warm.
8. 8Refrigerate for up to 4 days or freeze for up to 3 months.