Turkey Meatballs with Parmesan and Sage

Makes about 48 meatballs; serves 8 to 10

3/4 cup unseasoned dried breadcrumbs
1/2 cup whole or 2% milk
1 cup finely grated Parmesan cheese
1 large egg, lightly beaten
3 cloves garlic, minced
1/4 cup finely chopped fresh sage leaves
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds ground turkey
Cranberry sauce or chutney, for serving (optional)

Arrange 2 racks to divide the oven into thirds and heat to 375°F. Line 2 rimmed baking sheets with parchment paper.

Combine the breadcrumbs and milk in a large bowl. Add the Parmesan, egg, garlic, sage, parsley, salt, and pepper, and whisk to combine. Add the ground turkey and mix with your fingertips until just combined. Do not mash the meat or overwork the mixture, or else the meatballs will be dry and tough.

Form the mixture into 1 1/2-inch meatballs (about 2 tablespoons each) and place on the prepared baking sheets.

Bake until the meatballs are browned and an instant-read thermometer registers 165°F, 15 to 18 minutes.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Make ahead and freezing: Make the meat mixture the day before, form into meatballs, and place on the parchment-lined baking sheets. Cover and refrigerate until ready to bake. Alternatively, freeze until solid, then transfer to a resealable freezer bag and freeze for up to 2 months. Defrost in the refrigerator and cook according to recipe instructions.