1 1/2 pounds lean ground turkey
1/4 cup shredded parmesan
2/3 cup dry italian bread crumbs
1/3 cup chopped fresh parsley, see notes
3 tablespoons chopped fresh oregano, see notes
2 teaspoons chopped fresh rosemary, see notes
1 teaspoon dry mustard
1/4 cup tomato sauce
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes, see notes
3 cloves garlic, mince

Preheat the oven to 400 degrees.

Combine all the ingredients together; stir well in a bowl. Form around 30 balls out of the mixture. Put them on a broiler pan coated with the melted butter. Bake around 15 minutes or until a cut meatball shows no pink inside. Serve with pasta and sauce or place on a sandwich.

Stacy's Notes: Made June 2013, from a recipe at AllRecipes.com. Made several changes, and next time, should make more. I have a lot of herbs growing well out back, so I looked for a recipe to use a lot of fresh herbs. However, I think it was a bit overpowering, especially the 3 tablespoons of fresh oregano. I didn't have enough fresh parsley, so I added some basil, but probably didn't equal 1/3 cup total. Next time, try a couple of teaspoons of each herb that I have, oregano, basil, parsley, rosemary. Don't need 3 tablespoons of any of them. Also, I just used one packaged of lean turkey breast, I think the package says it is 1 lb 2 oz or something like that. I also didn't have all italian bread crumbs, used some plain and some italian. Next time, try using all plain, since it has so many fresh herbs in it. I used about 1/4 teaspoon of crushed red pepper also, didn't want them too spicy, and I think that was plenty. The fresh garlic cloves (3) and good shredded parmesan helped. I put my metal tray in my goldtone pan and sprayed it, covered the bottom with foil and baked them in my old oven for about 20 minutes, I think. Check at about 17. I used my cookie dough scoop, small one, and got about 30-31 meatballs. Used 10 in spaghetti and froze the rest to use later for meatball subs or more spaghetti. Good, make again with modifications.