Preparation Steps

• Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil it so the meatballs don’t stick.
• In a large bowl, combine the ground turkey, panko, grated Parmesan, egg, minced garlic, chopped parsley, lemon zest, salt and pepper. Use your hands or a fork to fold ingredients together gently — mix only until everything is evenly distributed to avoid dense meatballs.
• Scoop the mixture and roll into 1 1/4-inch to 1 1/2-inch meatballs (about 18–20 meatballs). Arrange them on the prepared sheet with a little space between each for even browning.
• Slide the tray into the oven and bake for 16–18 minutes, until the internal temperature reaches 165°F and the meatballs are mostly set.
• While the meatballs bake, warm 1 tablespoon olive oil in a small skillet over medium heat. Add a tiny pinch of extra minced garlic if you like and cook briefly until fragrant (about 20–30 seconds) to make a light garlic oil for finishing.
• When the meatballs are done baking, remove them from the oven and brush or drizzle with the warmed garlic oil. For crisper edges and extra color, place them under the broiler for 1–2 minutes, watching closely so they don’t burn.
• Transfer meatballs to a serving plate, sprinkle with the extra grated Parmesan and a little chopped parsley if desired. Serve hot with lemon wedges on the side for a bright finish.
• Leftovers: cool completely before refrigerating in an airtight container for up to 3 days, or freeze for up to 3 months.