• In a large bowl, combine the milk and panko breadcrumbs. Allow the mixture to sit for 5 minutes, so the breadcrumbs can absorb the milk.
• Add the ground turkey, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper to the bowl. Mix well using your hands or a large spoon until all ingredients are evenly distributed.
• Shape the turkey mixture into meatballs, about 1 1/2 inches in diameter. You should have around 20-24 meatballs.
• Choose a Cooking Method:

Baking:

• Preheat the oven to 400°F.
• Place meatballs on a parchment-lined baking sheet.
• Bake for 20-25 minutes, or until the internal temperature reaches 165°F.

Air Frying:

• Preheat the air fryer to 375°F.
• Arrange meatballs in a single layer in the basket, working in batches if needed.
• Air fry for 10-12 minutes, shaking halfway through.

Stovetop:

• Heat oil in a skillet over medium heat.
• Add meatballs and cook, turning occasionally, until browned all around and fully cooked, about
• 12-15 minutes.
• Remove meatballs from the oven, air fryer, or skillet, and let rest for a few minutes before serving.