• Prepare the prep area by placing two large pieces of parchment paper (or aluminum foil) next to where you plan to roll the meatballs out. Spray parchment paper with cooking spray to prevent sticking.
• In a large bowl, add the turkey, ricotta, Bisquick, egg, and all the seasonings. Combine with your hands or a mixer until ingredients are mixed thoroughly. 
• Using your hands or a cookie scoop, shape ground turkey mixture into 1 to 1.5-inch size meatballs, placing on the parchment paper as you go. I made mine into 28 meatballs but you can make yours bigger or smaller if you prefer. Pro Tip: If your hands are slightly wet, the meatballs will be less sticky in your hands and easier to roll. I usually roll the meatballs next to the sink, with the faucet barely running so I can wet my hands a few times.

Pan-Seared Method:

• Add 1/2 Tbsp of olive oil to a large skillet and set to low-medium heat. Let the oil warm up for 1-2 minutes, then add half of the meatballs to the skillet. Place a lid on top and let cook for 5-6 minutes or until the bottom is golden brown.
• Turn the meatballs to the other side and cook for another 5 minutes or until meatballs are cooked throughout. Use an instant read thermometer to make sure the center of the meatballs reach 165 F. Transfer to a plate and set aside. 
• Add the remaining 1/2 Tbsp of olive oil and the rest of the meatballs and repeat until all the meatballs are cooked.  
• Serve with your favorite pasta, spaghetti squash, or roasted vegetables. Or pack up for lunch with some roasted potatoes and veggies!

Oven Method:

• Preheat oven to 425 degrees F.
• Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray.
• Place the meatballs on the baking sheets, evenly spaced out.
• Bake 18 to 20 minutes, turning the meatballs halfway through the cooking time so both sides brown. Use an instant read thermometer to make sure the center of the meatballs reach 165 F.