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Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~2 tsp per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
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, egg, milk, Parmesan, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
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