Preheat oven 425F/218C degrees

• Add all of the ingredients into a medium mixing bowl. Mix to combine. Cover and refrigerate 30-minutes or up to 2-hours.
  2 pounds turkey ground meat, 1 medium onion, 1 elephant-sized garlic , 1/2 cup fresh cilantro, 1/2 cup fresh parsley, 1 tablespoon fresh thyme leaves, 1 1/4 teaspoons kosher salt, 1 teaspoon homemade umami spice mix, 2 tablespoons extra virgin olive oil
• Shape the meatballs to the size you prefer. Place the meatballs on a sheet pan lined with parchment paper.

  Note: I typically like to use a standard ice-cream scoop for sizing the meatballs.And I also add a touch of olive oil to my palm or you can spray/brush the meatballs with the oil.This will help it to get some color when baking.
• Bake the meatballs 15 to 20 minutes until they are cooked through.

  Note: Safe internal temperature for turkey, FDA recommended, is 165F internal temperature. But you can bake them to 160F and rest for 5 minutes to come up to temperature.
• Remove the meatballs and serve as desired. I love to serve them as a sandwich in our homemade Baguette bread and drizzle with our avocado-tomato vinaigrette -sauce (recipes links below). Enjoy!