Peppery Turkey-Rosemary Meatballs

• 2 pounds ground turkey
• 2 1/4 cups breadcrumbs from stale bread
• 2 eggs, lightly beaten
• 1/4 cup milk
• 2 tablespoons freshly ground black pepper
• 2 teaspoons salt
• 2 tablespoons chopped fresh rosemary
• 2 garlic cloves, minced

1. Preheat oven to 375. Take out a 9 x 13 baking pan. Get all your ingredients ready!
2. In a large bowl, mix all ingredients with your hands until everything looks evenly distributed in the turkey.
3. Shape mixture into meatballs about 2" in diameter and place on 9 x 13 pan. You should get about 18 meatballs.
4. Bake for 20-30 minutes. Check the meatballs often so they don't get too dry. Higher fat turkey takes longer to cook. I usually take kitchen shears, clip open a meatball about halfway down, and check if it is still pink.
5. Once done, cool for 10 minutes and enjoy on a meatball sandwich or however you like to eat your meatballs. These also keep frozen for several months, or in the fridge for a week.

ground turkey, breadcrumbs from, eggs, milk, freshly ground black pepper, salt, fresh rosemary, garlic

Taken from food52.com/recipes/24373-peppery-turkey-rosemary-meatballs (may not work)