Turkey Meatballs

Heat the oven to 200 C and line 2 sheet pans with baking paper brushed with olive oil. Soak breadcrumbs in milk for 5 minutes.

Add ground turkey, eggs, parmesan, onion, garlic, parsley, oregano, salt and black pepper to soaked crumbs and mix gently with your hands until just combined.

With wet hands, roll meatball mixture into about 40 balls the size of a walnut and set them on the pans.

Bake raw meatballs until lightly browned and cooked through (74 C in the centre; turkey needs the poultry temperature).

Cool baked meatballs on the pans, then freeze on the pans until firm, about 1 hour, and pack into freezer bags. To serve, simmer from frozen in marinara sauce for 15 to 20 minutes until hot through.