In a large bowl, combine the first 7 ingredients. Crumble turkey over mixture and mix well. Shape into meatballs. Place in a greased 9-in. pie plate. Bake, uncovered, at 400 degrees F for 10 minutes then add your baste or marinaide and reduce tempt to 350 and bake 20 min longer.
This makes about 8 large meatballs. I have doubled the recipe and gotten about 20 small ones.
These can be frozen and cooked at 350 for 25min.
Serve with Yoshidas teriyaki marinade and grilling sauce and rice. YUM!