Mince the garlic cloves and finely chop the shallots and fresh parsley, setting them aside in separate small bowls. Zest the lemon and measure out all dry spices (cumin, allspice, cinnamon, cayenne, salt, and black pepper) into one bowl so they're ready to combine. While you prep, preheat your oven to 400°F and lightly spray a sheet pan with cooking spray or line it with parchment paper.

In a large mixing bowl, combine the bread crumbs, egg, minced garlic, chopped shallots, fresh parsley, lemon zest, and the spice mixture from Step 1. Mix these ingredients together thoroughly with a fork or spoon until everything is evenly distributed and fragrant. I like to let this mixture sit for about a minute before adding the turkey—it allows the bread crumbs to absorb the egg and the spices to meld slightly, which creates better-seasoned meatballs.

Add the ground turkey to the flavor base and mix gently by hand until just combined—avoid overmixing, as this can make the meatballs dense and tough. The mixture should hold together when squeezed but still feel somewhat loose. Scoop the mixture into 1-inch balls using a small ice cream scoop or two spoons, placing each meatball on the prepared sheet pan. I find that slightly wetting your hands between forming each meatball prevents sticking and helps create more uniform, evenly-cooked results.

Place the sheet pan in the preheated 400°F oven and bake for 20 minutes, until the meatballs are golden brown on the outside and reach an internal temperature of 165°F when checked with a meat thermometer. The meatballs will firm up slightly as they cool, so avoid overbaking. Serve warm as part of a Mediterranean bowl, in pita bread, or with a yogurt-based dipping sauce.