Italian Turkey Meatballs

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My teenage son LOVES these tender little Turkey Meatballs so much that I seriously think he would eat them every night of the week! I make these without any tomato sauce due to food allergies...I serve them "naked" with Ranch Dressing or Barbecue sauce on the side and my family gobbles them up! They are so simple to make and freeze really well for those nights when you're in a rush. Enjoy!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 8 48 - 2" Meatballs

Ingredients
  

  • 3 lbs Ground Turkey
  • 2 Large Eggs Whisked well
  • 2-3 Tablespoons Worcestershire sauce I usually use 2 Tablespoons, but add more for extra flavor
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 Cup Bread Crumbs with Italian Spices
  • ½ Cup Parmesan cheese, grated (Optional)

Instructions
 

  • Preheat Oven to 400 degrees.
  • Cover 2 large baking sheets with foil and lightly spray with non-stick cooking oil.
  • Gather all of your ingredients.
  • In a Large Mixing Bowl, place the Ground Turkey, the whisked Eggs, the Worcestershire Sauce and the Salt and Pepper. Blend well.
  • Add the Italian Bread Crumbs to the Turkey mixture and stir until VERY well blended.
  • Scoop the mixture onto the prepared baking sheet pans using a Medium-sized scooper - balls should be about 2" in size. I do not roll them with my hands, but you may do so....I simply scoop and place on the cooking sheets. I leave space between each meatball to ensure even cooking.
  • Bake at 400 degrees for 18-20 minutes.
  • Serve with your favorite dip/sauce and a nice fresh salad!