Ingredients
2 pounds ground turkey
3 shallots, finely minced
4 cloves garlic, minced
1 1/2 Tbls. dried oregano
2 tsp. paprika
1/2 tsp. crushed red pepper flakes
1 cup breadcrumbs
2 eggs, beaten
1 cup finely grated parmesan
1/4 cup parsley, finely chopped
2 tsp. salt
1 tsp. pepper
Instructions
Add the ground turkey, shallot, garlic, oregano, paprika, red pepper flakes, breadcrumbs, eggs, Parmesan, parsley, and salt, and pepper to a bowl. Mix until well combined. Coat your hands with a bit of water and roll mixture into golf-ball sized balls.
To bake immediately:
Preheat oven to 500 F. Lightly coat a large sheet pan with oil. Bake meatballs until lightly browned and cooked through, 8-10 minutes, turning once halfway through.
To Freeze and bake later:
Roll meatballs as directed above. Arrange meatballs over a parchment-lined sheet pan. Cover with tin-foil and place in freezer until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
To bake, preheat over to 500 F. Lightly coat a large sheet pan with oil. Bake meatballs until lightly browned and cooked through, 10-15 minutes, turning once halfway through.