These tender turkey meatballs are packed with garlic, parsley, and a good hit of Parmesan, giving them that savory, herby depth without any fuss. Baked until golden and firm, then simmered in a rich crushed tomato sauce with sliced garlic and oregano, they soak up all that bright, slightly sweet tomato flavor. The texture stays juicy rather than dense, thanks to a light hand when mixing the turkey with egg and seasonings. Finished with torn basil and a shower of extra Parmesan, this is the kind of cozy, sauce-forward dinner that works over rice, in a sub, or straight off the fork. It's a reliable pick for a gluten free dinner rotation, and easy enough to double for meal prep.
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Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the breadcrumbs and milk and let them sit for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
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