Ingredients
| 1 | (16-ounce) package JENNIE-O® lean ground turkey |
| ¾ | cup shredded mozzarella cheese |
| 1 | cup panko breadcrumbs, divided |
| 1 | egg, beaten |
| 2 | tablespoons Italian seasoning, divided |
| 1 | tablespoon garlic paste |
| 1 | teaspoon dried basil leaves |
| ½ | teaspoon dried parsley flakes |
| ⅓ | cup crushed corn flakes |
| Salt and pepper, to taste |
Directions
In bowl, mix together ground turkey, cheese, ¼ cup breadcrumbs, egg, 1 tablespoon Italian seasoning, garlic paste, basil and parsley flakes. Form mixture into 18 meatballs and place on baking sheet. Cover and refrigerate 30 minutes to 4 hours.
Heat oven to 425°F. Place baking rack on baking sheet. In small bowl, combine ¾ cup breadcrumbs, corn flakes, 1 tablespoon Italian seasoning and salt and pepper, to taste. Roll chilled meatballs in crumb mixture; place on baking rack.
Bake 20 minutes and until internal temperature reaches 165°F as measured by a meat thermometer. Serve with marinara sauce or in a meatball sandwich. Makes 18 meatballs.
