- 1 pound lean ground turkey
- 1 large egg
- 3 tablespoons chicken broth
- 1/4 cup panko
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 cup Pecorino Romano cheese
- salt and pepper, to taste
- In a large bowl, whisk the egg and add all remaining ingredients. Mix well to combine.
- Shape the mixture into 16 meatballs. Flatten the meatballs slightly with the back of a fork.
- Heat one tablespoon of olive oil in a large, deep skillet over medium heat. Be sure to coat the bottom of the skillet. Add meatballs in a single layer and cook for approximately 5-6 minutes on each side until browned and cooked through.
- Enjoy!