Ingredients

• 1/2 small yellow onion, peeled
• 1 egg
• 2 tablespoons plain Greek yogurt (light or whole)
• 1/2 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced (may sub ¾ tsp garlic powder)
• 2 tablespoons chopped fresh basil, or 1 tsp dried
• 2 tablespoon chopped fresh parsley, or 1 tsp dried
• 1 tablespoon chopped fresh rosemary, or ½ tsp dried, lightly crushed
• 1/2 teaspoon dried oregano
• 1 teaspoon granulated beef bouillon or 1 crushed cube (optional, see notes)*
• 1/2 tsp EACH salt, pepper

• 1 pound ground turkey 93% lean
• olive oil for brushing or cooking spray

Instructions

• For baking: Line a baking sheet with foil and place a baking rack on top. Spray the rack with cooking spray. Preheat the oven to 400°F.
• For pan-frying: Line the counter near the stove with parchment paper.

1. Using the large holes of a box grater, grate the onion directly into a large bowl, collecting both the onion and its juices until you have about ½ cup total.
2. Add all remaining ingredients except the ground turkey and stir until evenly combined.
3. Add the turkey and gently mix with your hands just until incorporated. Avoid overmixing to keep the meatballs tender.
4. Lightly wet or spray your hands with cooking spray. Scoop the mixture using a 1½-tablespoon cookie scoop (or a heaping 1 tablespoon).
5. Roll gently between your palms to form balls without packing them tightly. Arrange on the prepared rack or parchment paper so they are not touching.

1. Lightly brush the meatballs with olive oil or spray with cooking spray.
2. Bake at 400°F for 16–21 minutes, or until cooked through. The internal temperature should reach 160°F, then rest for 5 minutes to reach 165°F.
3. For extra browning, broil briefly if desired.

1. Add enough olive oil to a large nonstick skillet to lightly coat the bottom. Heat over medium heat (or medium-low if your pan runs hot).
2. Working in batches, place meatballs in the skillet in a single layer without touching.
3. Cook, turning occasionally, until browned on all sides and fully cooked, about 5–7 minutes.
4. Meatballs should reach 160°F internally, then rest for 5 minutes to reach 165°F.
5. Transfer to a paper towel–lined plate and loosely cover with foil.
6. Repeat with remaining meatballs, adding more oil as needed.

• Turkey choice: Jenni-O brand ground turkey tends to be less watery and easier to handle.
• Bouillon boost: Beef bouillon adds deep savory flavor. If using a cube, crush it finely and add directly to the mixture. For a meat-free option, omit the bouillon and increase salt to ¾ teaspoon.
• Gluten-free option: Substitute gluten-free panko, crackers, or toasted gluten-free bread.
• Onion matters: Grated onion provides moisture and tenderness. If skipped, add about 1 extra tablespoon of yogurt.
• Cold ingredients: Using cold eggs, yogurt, and turkey makes the mixture easier to shape.
• Stick-free trick: Chill the mixture or briefly freeze scooped portions for 3–5 minutes before rolling. If the mixture feels too wet, add panko 1 tablespoon at a time without overmixing.
• Avoid overcooking: Use an instant-read thermometer for best results.
• Make ahead: Shape meatballs up to 24 hours in advance, cover, and refrigerate. Let sit at room temperature for 30 minutes before cooking.

• Refrigerate: Cool completely, then store in an airtight container for up to 5 days.
• Freeze: Cool fully and transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Microwave: Heat for 60 seconds, then in 15-second intervals until warmed through. Cutting meatballs in half helps them heat evenly.
• Stovetop: Warm gently in a nonstick skillet with a little oil or butter over medium-low heat, stirring often.