Turkey Meatballs

Preheat oven to 450 degrees. Spray a rimmed 18 by -13-inch, preferably dark non-stick coated, baking sheet with non-stick cooking spray.

In a large mixing bowl toss together bread crumbs with 3 Tbsp milk. Let rest a few minutes. If crumbs seem dry moisten with another 1 Tbsp milk. Toss mixture with a fork to separate clumps.

Add parmesan, onion, garlic, parsley, basil and oregano and toss mixture.

Add in ground turkey. Sprinkle salt and pepper evenly over. Break egg yolk and drizzle over turkey (this will help it end up more evenly distributed).

Toss mixture with clean hands until ingredients are evenly incorporated.

Divide meatball mixture into 16 equal portions (about 40g or a little over 2 Tbsp each).

Roll into balls (if mixture is a little sticky dipping hands in water before rolling can be helpful).

Align meatballs on prepared baking sheet spacing evenly apart. Brush tops and sides with olive oil.

Bake in preheated oven 10 minutes. Check bottoms of meatballs, if they are golden brown turn to opposite side, if not let them continue to sit upright and brown on bottom. Bake through to 165 in center of meatballs (check temp of some in center and edges), about 5 minutes longer.

Meanwhile heat marinara sauce over low heat in a large saucepan, covered.

Toss cooked meatballs with marinara sauce and serve warm garnished with more parsley, basil (optional), and parmesan.