(makes approximately 24 meatballs) - 3 slices whole wheat bread, torn/cut into small pieces (can sub gluten free bread) - 1/4 cup Mylk - 1 lb ground turkey - 1/2 medium white onion, chopped - 1 large clove garlic, minced - 1 egg - 1/4 cup fresh Parmesan or pecorino (optional) - 1/4 parsley - 1/2 tsp red chili flakes - 3 Tbsp tomato puree (can sub 1 Tbsp paste) - Salt and pepper to taste - A few dashes of Chipotle sauce (optional) Preheat oven to 375. In a large bowl, pour Mylk over bread and let sit for 5 minutes. Drain off excess Mylk and add all remaining ingredients to bowl. Gently mix until completely incorporated. Lightly oil a foil-lined baking sheet. Using a tablespoon to measure out a heaping scoop of the mixture, lightly form meatballs by hand and place in rows on foil (putting a bit of oil on your hands makes forming the meatballs a little easier). Bake for 20-25 minutes, or until meatballs are cooked through. Let cool before removing from pan. Serve with veggie noodles or whole wheat pasta and your favorite sauce.