• 3 slices whole-wheat sandwich bread
• 1/4 cup whole milk
• 1 1/2 pounds ground turkey, 93 percent lean, dark meat
• 3 scallions, finely chopped
• 2 small cloves garlic, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 large egg
• Coarse salt and ground pepper

1. Place bread in food processor; pulse until fine crumbs form.
2. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
3. In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
4. With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
5. To freeze, transfer baking sheet to freezer. Freeze for 1 hour to set shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.

This recipe for light turkey meatballs is from the January/February 2008 issue of Everyday Food.