Turkey Meatballs

• •
  Bread Crumbs, Dry, Plain(120g)
• •
  Parmesan Cheese(30g)

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

• •
  Italian seasoning(10g)
• •
  Garlic powder(1g)
• •
  Onion powder(3g)
• •
  1/4 tsp black pepper ($0.02)
• •
  1/2 tsp salt ($0.02)
• •
  Ground Turkey, 99% Lean(454g)
• •
  Egg, Whole, Large

Instructions

1. 1In a medium bowl, stir together the bread crumbs, Parmesan, Italian seasoning, garlic powder, and onion powder 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 the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Working in two batches of 8 meatballs, add them to the skillet without crowding.
5. 5Cook the first batch for 5–7 minutes, rolling them gently every 1–2 minutes, until browned on all sides and the internal temperature reaches 165°F—check with a meat thermometer inserted into the center of the largest meatball.
6. 6Transfer the cooked meatballs to a clean plate. Repeat step 5 with the remaining batch.
7. 7Once all meatballs are cooked, divide evenly into 4 airtight containers while still warm. Refrigerate for up to 4 days or freeze for up to 3 months.