1.5 lbs (681 gr) ground turkey meat thigh preferred
14 gr (approx. 8 large leaves) sage leaves finely chopped 1 large egg
1 clove garlic minced or finely grated
1/2 tsp ground black pepper
1 tsp kosher salt
Preheat oven to 375° F. Line a baking tray with non-stick paper.
In a medium bowl crack egg and lightly beat. Mix with sage, garlic, pepper, and salt until well combined. Add turkey and mix until combined.
Using a tablespoon measuring spoon, scoop a level amount of turkey mixture and roll into a small ball. Place on baking tray, spaced about 1/2-1" apart from other meatballs. Repeat until all turkey mixture is gone (makes 30-40 mini meatballs depending upon how you large roll them).
Bake for 12-15 minutes, or until turkey meat is cooked through (needs to hit an internal temperature of 165° F) and meatballs are starting to brown.
Meatballs and sauce can be frozen up to 1 month before serving.
To serve: defrost meatballs and sauce overnight in refrigerator. Reheat meatballs in oven at 325° F for 10 minutes.