- In bowl whisk together egg whites and milk. Stir in onion, Parmesan cheese, Italian seasoning, pepper and garlic powder. Stir in cereal. Let stand for 5 minutes.
- Add ground turkey. Mix well. Shape into thirty-six 1-inch meatballs. Place on rack coated with cooking spray in shallow pan. Bake at 375° F about 20 minutes or until no longer pink.
- Cool meatballs on rack in pan about 10 minutes. Remove meatballs from rack. Serve in your favorite pasta sauce or use in soups, sliders or other pasta dishes.
- To freeze meatballs for later use, place cooled meatballs on baking pan lined with wax paper, leaving a little space between meatballs. Loosely cover and freeze about 2 hours or until firm. Remove meatballs from pan and place in airtight container. Return to freezer for up to 2 months.