1 lb lean ground turkey
1 medium yellow onion, grated
2 cloves of garlic, minced or grated
1 large egg
1/2 cup Italian-seasoned, store-bought breadcrumbs
1/4 cup Parmigiana cheese
1 tbsp dried parsley
1 tbsp dried thyme
1 tbsp dried oregano
2 tsps ketchup
1 tsp Worcestershire sauce
salt and pepper to taste
In a large bowl, combine the grated onion, garlic, egg, herbs, ketchup, worcestershire, salt and pepper together until well combined. Add the ground turkey, bread crumbs, and cheese. Mix together with your hands, being careful not to overmix as this makes for a tough meatball.
Form the mixture into 1 1/2-inch meatballs and place on wax paper until ready to either bake or fry. If baking, set them on a cookie sheet (you can line it with tin foil for easy clean up) about an inch apart and bake for 30-35 minutes at 350 F.
If frying, heat a large saucepan on medium-high heat with enough vegetable oil to coat the bottom of the pan. You can use olive oil, but it spatters a lot more and doesnt handle as high of a heat. Saute the meatballs until browned on all sides and no longer pink inside, serve over pasta with your favorite marinara sauce.