1-First: preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and spray it with nonstick cooking spray to keep things from sticking.

2-In a large bowl: combine 1/3 cup grated Parmesan cheese, 1/3 cup Italian-seasoned breadcrumbs, 3 tablespoons finely chopped fresh herbs, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon ground black pepper, and 1/4 teaspoon red pepper flakes if you want a bit of heat.

3-Next: add 1 pound of 93% lean ground turkey to the bowl, keeping it cold for better texture.

4-Beat: 1 large egg separately, then add it to the mixture.

5-Gently mix: everything with a fork or your fingers until just combined overmixing can make the meatballs tough, so keep it light.

6-Shape: the mixture into about 20 meatballs, each around 1 1/2 inches in diameter, and place them on the prepared baking sheet.

7-Brush: the tops with 1 1/2 tablespoons of extra-virgin olive oil to help create a golden crust and keep them moist.

8-Pop them: in the oven and bake for 15 minutes, or until they reach an internal temperature of 165°F (74°C).

9-You can check: by cutting one in half to ensure it’s fully cooked through.

10-While the meatballs bake: warm up your prepared pasta sauce and get any side dishes ready, like whole wheat pasta or zucchini noodles.

11-Once done: let them cool slightly before serving hot, topped with extra Parmesan cheese and fresh herbs.