- 2 small onions, very coarsely chopped
- 1 cup fresh flat-leaf parsley leaves
- 3 clove garlic
- 3 pound ground turkey (preferably dark meat)
- 1 1/2 cup grated parmesan
- 4 cup large eggs
- 3/4 cup bread crumbs
- 1/4 cup whole milk
In a food processor, combine the onions, parsley, and garlic and process until finely chopped.
Transfer the onion mixture to a large bowl and add the turkey, Parmesan, eggs, bread crumbs, milk, 1 teaspoon salt, and ½ teaspoon pepper.
Use your hands to gently combine.
Form the meat mixture into 48 meatballs (about 2 tablespoons each).
The meatballs can be frozen at this point (see below).
Place the meatballs on a foil-lined broilerproof rimmed baking sheet and broil, turning once, until cooked through, 8 to 12 minutes.
To freeze: freeze uncooked meatballs on a parchment-lined rimmed baking sheet until firm.
Transfer to freezer-safe containers and freeze for up to 3 months.
Thaw before cooking.