Lean ground turkey gets rolled into golden, herb-flecked meatballs, seasoned simply with garlic, oregano, and basil before a quick bake locks in that just-set exterior. They finish cooking low and slow in a bright, garlicky marinara built from crushed tomatoes, sliced garlic, and a good pour of olive oil, so every meatball soaks up that rich, slightly spicy sauce. A scatter of torn fresh basil and a shaving of Parmesan at the end brings the whole skillet together with that classic, sun-drenched flavor profile. It's the kind of weeknight dinner that leans on lean protein, good olive oil, and simple aromatics rather than anything heavy or processed, which makes it a genuinely solid choice for a Mediterranean-style table. Serve it over a bed of greens or alongside crusty bread for dipping into that extra sauce — you'll want every drop.
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Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground turkey, gluten free breadcrumbs, Parmesan, egg, milk, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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