• Place ground turkey, egg, breadcrumbs, shallots, garlic, oregano, parsley, basil, ground pepper and salt into a large bowl.
  
• Then, use a large wooden spoon or your hands to thoroughly mix, combining all ingredients. We recommend using your hands as it’s faster and easier.
• Once combined, fold in cold grated butter to evenly distribute throughout the meatball mixture.
• Use your hands to form golf ball-sized meatballs. Repeat until there is no meat left. This should yield around 12 meatballs.
  

If Cooking with Marinara

• Heat olive oil in a large cast iron skillet (or nonstick pan) over medium heat. Brown meatballs on all sides for around 3-5 minutes using a pair of tongs to flip each meatball, being careful not to burn the outsides.
  
• Once all sides have been browned, remove them from the heat. Note that the meatballs will not be fully cooked at this point. Clean your skillet and then pour in your marinara sauce. Then, carefully transfer the turkey meatballs.
• Heat over medium/high heat and bring sauce to a boil. Once boiling, turn the heat down to low and let the meatballs simmer for around 10 minutes or until the internal temperature has reached 165ºF.
  
• Serve turkey meatballs over your favorite pasta with freshly grated parmesan cheese and fresh herbs.

If Freezing or Making Ahead

• Heat olive oil in a large cast iron skillet (or nonstick pan) over medium heat. Make sure the pan is thoroughly greased.
• Brown meatballs on all sides for 8-10 minutes. Use a pair of tongs to turn each meatball every few minutes, being careful not to burn the outsides. Cook meatballs until they reach an internal temperature of 165°F.
  
• Remove meatballs from the heat and let them cool for 15 minutes. Then, store them in the fridge for up to 3-5 days. Or, transfer them into a freezer-safe, gallon-size bag and remove as much air as possible and freeze them for later.