Ingredients

• 2/3 cup fresh breadcrumbs, or 2 slices white sandwich bread (about 1 ounce)
• 3/4 ounce Parmesan cheese (about 1/4 cup grated)
• 1 large shallot
• 1/4 cup loosely packed fresh parsley leaves
• 3 cloves garlic
• 1/4 cup plain whole-milk Greek yogurt
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground turkey (93% lean / 7% fat)
• 2 tablespoons olive oil
• 1/4 cup water
• 1 (about 24-ounce) jar store-bought or homemade marinara sauce (about 3 cups)

Equipment

• Knife
• Cutting board
• Food processor
• Large mixing bowl
• Wooden spoon
• Baking sheet
• High-sided sauté pan
• Tongs
• Large plate

1. If using white sandwich bread, tear 2 slices into pieces and pulse in a food processor fitted with the blade attachment into coarse breadcrumbs. Place the breadcrumbs in a large bowl. If using fresh breadcrumbs, place 2/3 cup in a large bowl.
2. Depiction of the instructions in Instructions step 1
3. Prepare the following, adding each to the large bowl with the breadcrumbs as you complete it: Finely grate 3/4 ounce Parmesan cheese (about 1/4 cup). Finely chop 1 large shallot. Mince 3 garlic cloves. Coarsely chop 1/4 cup loosely packed fresh parsley leaves.
4. Add 1/4 cup plain Greek yogurt, 1 large egg, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir to combine.
5. Depiction of the instructions in Instructions step 3
6. Add 1 pound ground turkey and use your hands to combine it with the breadcrumb mixture until just combined. Do not overwork, which can make the meatballs tough.
7. Depiction of the instructions in Instructions step 4
8. Form the meat mixture into 16 to 18 (1 1/2-inch) meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking. Place place on a baking sheet or large plate.
9. Depiction of the instructions in Instructions step 5
10. Heat 2 tablespoons olive oil in a 12-inch high-sided sauté pan over medium-high heat until shimmering. Add the meatballs in a single layer and pan-fry until browned on the bottom, about 3 minutes. Use tongs to carefully flip the meatballs and brown the other side, about 3 minutes more. Return to the plate or baking sheet (the meatballs will not be cooked through).
11. Depiction of the instructions in Instructions step 6
12. Pour 1/4 cup water into the pan and use a wooden spoon to scrape up the browned bits that have formed on the bottom of the pan.
13. Depiction of the instructions in Instructions step 7
14. Add 1 (about 24-ounce) jar marinara sauce and bring to a simmer. Return the meatballs to the pan. Reduce the heat as needed to simmer gently until the meatballs are cooked through, 5 to 10 minutes.
15. Depiction of the instructions in Instructions step 8