Ingredients:

  • 2 lbs (907g) lean ground turkey (93% lean)
  • 1 cup (225g) small curd cottage cheese (drained)
  • 2 large (100g) eggs, lightly beaten
  • 1/2 cup (15g) fresh Italian parsley, finely chopped
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 1/4 cup (30g) grated Parmesan cheese

Instructions:

  1. In a large bowl, combine the cottage cheese, eggs, garlic, parsley, and seasonings. Fold in the ground turkey using your hands or a fork, mixing only until just combined to prevent a rubbery texture.
  2. Line a rimmed baking sheet with parchment paper. Using a scoop, portion the mixture into 30 equal spheres (approximately 1.5 inches in diameter), placing them 1 inch apart.
  3. Bake at 400°F (200°C) for 20-25 minutes until the exterior is deep golden-brown and the internal temperature reaches 165°F (74°C).
  4. Let the meatballs rest on the pan for 5 minutes to allow juices to redistribute.