Turkey Meatballs

If cooking in the oven, preheat the oven to 400°F. Line a sheet pan with parchment paper or spray with non-stick cooking spray. Set aside.
Mix the milk and breadcrumbs together in a bowl. Let rest for 5 minutes or until the breadcrumbs have softened and fully absorbed the milk.
In a large bowl, combine the ground turkey with the soaked breadcrumbs and remaining ingredients, stirring just until evenly combined. Do not over mix! I wear disposable gloves and use my hands to gently mix everything together.
Using a tablespoon (or large cookie scoop), measure out 2 tablespoons of the meatball mixture. Using your hands, roll gently into balls, and place on the prepared sheet pan. Keep the meatballs similar in size so they cook evenly.
Oven Method: Bake for about 20 minutes, until an instant read meat thermometer reaches an internal temperature of 165°F.
Skillet Method: Heat a a large skillet over medium heat, then add a tablespoon of oil. Add meatballs (don't crowd the pan) and gently brown on all sides for 10 minutes. Lower heat to medium-low, cover with a lid and cook for 3 to 4 minutes more to ensure the centers reach 165°F. Alternatively, simmer in sauce for 5 minutes until cooked through.
Serve meatballs immediately with your favorite sauce or gravy, or try them over rice or mashed potatoes. I also like to top them with a little fresh chopped parsley and parmesan cheese!