• Add ground turkey, egg, onion, garlic, parsley, bread crumbs, sea salt, Parmesan, dried thyme, oregano, black pepper, ground red pepper and red pepper flakes* (optional) to a bowl. Mix by hand or using your stand mixer until ingredients are well incorporated.
• Measure meatballs in heaping tablespoons or with a 1 ounce cookie scoop you should get about 25 meatballs. Wet hands with a little water or oil to help keep mixture from sticking as you form meatballs.

COOKING WITH INSTANT POT:

• Turn on sauté and set it to 6 or 7 minutes (giving it a couple to preheat) after about a minute add oil to the pot.
• Begin adding meatballs one by one until the bottom is covered leaving a little space to turn them. Lightly brown both sides, about 2 minutes (don't worry about fully cooking the meatball).
  
• Add 1 cup of broth or water and switch instant pot settings to pressure cook on high for 3 minutes and seal lid (make sure pressure valve is also shut).
  
• Once pressure cooking is done let it do a natural pressure release for 3 minutes. After 3 minutes quick release remaining pressure and open lid.
• Serve meatballs with tzatziki sauce over rice with pita bread- Enjoy!

COOKING WITH CAST IRON SKILLET or NONSTICK

• Preheat cast iron skillet over medium/high heat after a minute add oil to the skillet.
• Begin adding meatballs one by one until the bottom is covered leaving a little space to turn them. Turn heat to medium to leave enough time for meatball to cook through without edges burning. Brown both sides, about 4 minutes per side around 8-10 minutes total.
• Once meatballs have browned I like to add a splash of broth (chicken or beef both work) to deglaze the skillet and add a little extra flavor!
• Serve meatballs with tzatziki sauce over rice with pita bread- Enjoy!