Baked Turkey Meatballs

• ½ cup panko
  Swaps for panko

  Instead of breadcrumbs

  • Panko and dry breadcrumbs: The same amount, either way. Panko is lighter and crunchier; fine crumbs make a denser, more even coating and a firmer binder.
  • Crushed crackers or cornflakes: The same amount. Crackers are saltier (cut other salt); cornflakes are extra crunchy and slightly sweet.
  • Rolled or quick oats: The same amount. A moist, tender binder; they don't crisp like crumbs.

  All 4 swaps for breadcrumbs

• ⅓ cup whole milk
  Swaps for whole milk

  Instead of milk

  • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
  • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
  • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

  All 5 swaps for milk

  Cooking for an allergy? Check every label.

• 1 large egg
  Swaps for egg

  Instead of eggs

  • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
  • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
  • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

  All 5 swaps for eggs

  Cooking for an allergy? Check every label.

• ½ cup parmesan, finely grated ≈ 50 g
  Swaps for parmesan

  Instead of parmesan

  • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
  • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
  • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

  More for parmesan

  Cooking for an allergy? Check every label.

• 3 cloves garlic, grated
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• ¼ cup fresh parsley, finely chopped ≈ 15 g
  Swaps for fresh parsley

  Instead of parsley

  • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
  • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
  • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

  More for parsley

• 1 tsp italian seasoning
  Swaps for italian seasoning

  Instead of Italian seasoning

  • Homemade blend: For 1 tsp: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme (a pinch of rosemary if you have it). The same thing.
  • Herbes de Provence: The same amount. Similar, often with lavender; a little more floral.
  • Dried oregano alone: The same amount. Stronger and simpler.

  More for Italian seasoning

• 1 tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ½ tsp black pepper
• 1 ¼ lb ground turkey, 93% lean
• 1 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 3 cups marinara sauce, warmed, for serving (optional)

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 165°F inside (check with a thermometer).