1. Preheat the oven to 375 F and line a baking sheet with parchment paper. If you’d like, you can also place a wire rack over the baking sheet for easy clean-up.
2. In a large mixing bowl, use a wooden spoon to combine together the ground turkey, egg, both cheeses and all of the spices. Use a cookie scoop or your hands to roll the turkey mixture into 1 1/2″ round meatballs. Place the meatballs 2″ apart on the baking sheet and cook in the oven for 15 minutes. Check the meatballs with a thermometer (they should be cooked to 165 F) or cut one open to check for doneness. Place back in the oven for another couple of minutes, if necessary. Serve immediately! We like to serve ours immersed in tomato sauce, over pasta.

Leftover (cooked) meatballs can be stored in the fridge, in an airtight container, for 3-4 days, or in the freezer for up to 2 months.