Preheat and prep: Heat the oven to 400°F (200°C). Line a sheet pan with parchment or lightly oil it. If you plan to sear first, set a large skillet over medium heat.

Moisten the breadcrumbs: In a large bowl, stir the breadcrumbs with the milk until slightly damp. Let them sit for 2–3 minutes. This trick keeps the meatballs tender.

Build the flavor base: Add the minced garlic, Parmesan, parsley, Italian seasoning, onion powder, red pepper flakes (if using), 1.5 teaspoons salt, and 1/2 teaspoon black pepper to the bowl. Mix gently to distribute.

Add eggs and turkey: Crack in the eggs and whisk them lightly in the bowl. Add the ground turkey and fold everything together with your hands or a spatula. Mix just until combined. Do not overmix or the meatballs will turn dense.

Test the seasoning: Pinch off a teaspoon of the mixture and cook it quickly in the skillet or microwave for 15–20 seconds just to taste. Adjust salt, pepper, or herbs if needed.

Shape the meatballs: Lightly oil your hands and scoop the mixture into 1.5-inch balls (about 20–24 meatballs). Place them on the pan or a plate.

Optional sear for extra flavor: Heat 1–2 tablespoons olive oil in the skillet. Sear the meatballs in batches for 1–2 minutes per side until lightly browned. Transfer to the sheet pan.

Bake to finish: Bake for 10–14 minutes, depending on size, until the centers reach 165°F (74°C). Avoid overcooking.

Butter and brighten: Melt 1 tablespoon butter in the skillet over low heat. Toss the hot meatballs in the butter with a little lemon zest or juice for a fresh finish. Sprinkle with extra Parmesan and parsley.

Serve: Pair with marinara and spaghetti, a creamy Parmesan sauce, garlic bread, or a crisp salad. They’re also great over zucchini noodles or rice.