Preheat oven to 400° Line a baking sheet with parchment
In a medium bowl, mix ground turkey, egg, bread crumbs, onion, and seasoning
Form turkey mixture into balls, about 16 balls
Spread meatballs on the baking sheet without crowding
Bake 30 minutes, turning halfway through
Remove from oven and in a bowl, toss meatballs with hot sauce until coated
Arrange on a serving dish and garnish with parsley
Serve with ranch dressing for dipping
Notes
A melon baller works well for shaping your meatballs and keeping a uniform size. Make ahead - cook meatballs and keep refrigerated until ready to serve, then reheat in a low oven until warmed through. Toss with sauce and serve.Freeze cooked meatballs in an airtight, freezer safe container or bag for up to 2 months.