{To Die For} Turkey Meatballs
  • 1 cup oatmeal
  • ¾ cup parmesan cheese (finely grated)
  • ½ cup milk
  • ½ cup low sodium beef broth, plus an additional 1½ cups for cooking
  • ½ cup chopped parsley
  • 3 eggs (beaten)
  • 2 tablespoons dried oregano
  • 1 tablespoon minced garlic
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons dried basil
  • ½ teaspoon crushed red pepper flakes
  • pinch nutmeg
  • 2 pounds ground turkey
  1. Preheat oven to 450.
  2. Mix all the ingredients in a large bowl. Using a portion scoop, or two spoons, shape the meat mixture into balls. (For better shape, portion out the meat onto waxed paper. Then dip your hands in cold water to prevent the meat from sticking to them and shape each portion into a ball. Alternatively, stock up on these, which work great!)
  3. Line a rimmed backing sheet with parchment paper. Space the meatballs on the sheet so they're not crowded together. Pour the additional broth around the meatballs.
  4. Bake for 25 minutes, or until the meatballs are just cooked through, turning halfway through. Reserve any pan juices for tomato sauce.
Recipe by Raisin & Fig at https://www.raisinandfig.com/to-die-for-turkey-meatballs/