| Oven 325 F Serves 6-8 | |
| White bakery bread or French loaf | Process into fine crumbs in a blender or food processor. My chopper attachment on the immersion blender works best. Freeze any excess crumbs in 2 cup portions for future use. |
| 1 lb ground 99% lean turkey 2 cups bread crumbs (above) 1 medium onion, finely chopped 3 eggs 1/4 cup milk 2 tsp Provence herbs or Italian herbs 1/4 tsp black pepper | If the turkey is 97-99% lean, use 3 eggs. If the turkey is 93% lean, use 2 eggs. Mix all ingredients in a medium mixing bowl. |
| 3 Tbsp Olive oil | Line a baking tray with parchment paper. Drizzle olive oil lightly over the paper. Scoop out the meatballs using a cookie scoop or form the meat into 1 1/2 inch balls. Bake at 325 F for 12 minutes; remove from the oven and turn over the meatballs with tongs. Bake an additional 10 minutes. |