Ok, meatballs don’t photograph well.  With that said, these taste great.  I came up with this recipe because I was sick of paying good money for a tiny bag of turkey meatballs that had additives.  Honestly, these taste better than the bagged ones.  It’s a very adaptable recipe so do what you like with it; this is one of those recipes where it’s hard to go wrong.   But I’m SURE you could go wrong, so don’t go crazy!  🙂

INGREDIENTS:

• 1 container 1 lb. 93% lean ground turkey
• Coarse salt
• A few dashes of onion and/or garlic powder, you estimate how much you like**
• 2 T. plain sour cream
• 1/4 cup Panko bread crumbs
• 2 T. jarred Parmesan cheese, or use freshly grated (I use jarred)
• Dried or fresh parsley, you estimate how much you like
• PAM or similar nonstick cooking spray

**Some IC sufferers do not tolerate onion well, tread carefully!

DIRECTIONS:

• Heat oven to 375° F. 
• Mix all ingredients together without over-mixing meat to make it tough.
• Spray cookie sheet or spray aluminum foil on cookie sheet.
• Use a cookie scoop for best uniform results, or estimate with a spoon, and scoop meat mixture into round balls, place onto cookie sheet.
• Cook 20 minutes.
• Spray the tops of meatballs with cooking spray, flip, and cook an additional 20-25 minutes until meat registers safe with a cooking thermometer (165° is safe).