Step 1

If baking: Line a baking sheet with foil for easy cleanup and top with a baking rack; spray the rack with cooking spray.

Step 2

If pan frying: Line the counter next to the stove with parchment paper.

Step 3

Grate the onion on the largest holes of the grater straight into a large bowl (we want all the juices!) until there is about 1/2 cup combined juices/onion. Stir in the remaining ingredients up to the turkey and mix well. Add the turkey and mix with your hands just to combine (don’t over-mix or your meatballs will be tough).

Step 4

Wet or lightly spray your hands with cooking spray to prevent the mixture from sticking. Scoop the meat mixture using a 1 ½ tablespoon cookie scoop (or a heaping 1 tablespoon), then gently roll in between the palms of your hands to form balls; don't compact too much or the meatballs will be dense. Place the meatballs onto the prepared rack or parchment paper without touching.

Step 5

Lightly brush the meatballs with olive oil or spray with cooking oil.

Step 6

Transfer the baking sheet to the oven and bake at 400 degrees F for 16-21 minutes, or until the meatballs are cooked through (reach an internal temperature of 160 degrees F on an instant read thermometer then allowed to rest for 5 minutes to reach 165 degrees F). Broil for a minute or so if desired for some extra color.

Step 7

Heat enough olive oil to a large nonstick skillet (my favorite pan!) to lightly cover the surface of the skillet. Heat over medium heat (medium-low if your skillet runs hot).

Step 8

Working in batches, add the meatballs to the skillet in a single layer without touching and cook until nicely browned all over and cooked through, about 5-7 minutes. (They should reach an internal temperature of 160 degrees F on an instant read thermometer then allowed to rest for 5 minutes to reach 165 degrees F.)

Step 9

Remove to a paper towel lined plate and tent with foil to keep warm.

Step 10

Repeat with remaining meatballs, adding additional oil in between batches as needed.