* 2 pounds 93/7 ground turkey
* 1 cup part-skim ricotta cheese
* 2 large eggs
* 1/2 cup seasoned dried breadcrumbs
* 1/2 cup grated parmesan cheese
* 1/2 cup chopped fresh basil
* 1/2 teaspoon kosher salt
* 1/2 teaspoon fresh ground pepper
Preheat oven to 350* (325* if using Convection setting). Line 2 jelly roll pans with aluminum foil and lightly coat with cooking spray. Set aside.
Add all ingredients to the bowl of a standing mixer fitted with the paddle attachment. On low speed mix for 30 seconds until meatball mixture is just combined. Overmixing will lead to tough meatballs.
Using a spring-loaded scoop shape mixture into balls, gently rolling into about 36 meatballs. Place evenly spaced on the jelly roll pans and bake for 25-30 minutes until meatballs are cooked through. If using the Convection setting your cook time will be closer to 20-25 minutes.
Remove pans from oven and let meatballs rest for a few minutes. You can serve them right away or freeze for another time. If freezing wait until the meatballs have cooled completely and then place on a jelly roll pan, making sure they don’t touch. Once frozen transfer hardened meatballs to a ziplock bag or airtight container. They’ll keep up to 3 months in the freezer.