Heat 1 tablespoon Olive oil in a pan and add 1 Shallots and 2 Garlic clove. Cook over a low heat until softened, about 4 minutes.
Put in a bowl with 1 Egg, 40 g Panko breadcrumbs, 500 g Turkey mince, 25 g Parmesan, 0.5 teaspoon Dried oregano, 0.5 teaspoon Dried thyme1 tablespoon Fresh parsley and 1 pinch Sea salt and black pepper and mix well.
Using your hands, form into 12 meatballs.
Heat 1 tablespoon Olive oil in a pan and cook the meatballs for 5-7 minutes, until cooked through.
Notes
Make sure the shallots are really finely diced, as it will help the meatballs to stay together.
Save a bit of time by using frozen onion and garlic.
If you want to hide some vegetables in these turkey meatballs, then finely grate some carrot and courgette and mix them in.
To ensure that you have equal sized meatballs, use an ice cream scoop, or weigh the balls.