Pulse roughly chopped veggies in batches in Cuisinart or grate on box grater: 1 yellow onion, 6 carrots, 6 celery stalks. Remove finely diced veggies and process the next and place in a large bowl. Add 1/2 cup finely chopped basil, 1/2 cup finely chopped parsley. Mix until well combined.
Heat large pan, add 1 tablespoon olive oil and saute the veggies for 3 minutes on medium-high heat and turn off the heat. Take out 1/2 veggie mixture and place back in the large bowl.
In that large mixing bowl, take 1/2 sautéed and cooled veggie mixture above and mix with 3 lbs ground turkey (or for not as skinny use ground beef, hot Italian pork sausage etc), 1 cup breadcrumbs (or ground almonds) and 1/2 cup grated parmesan cheese
Stir or completely, mix with 2 forks to "fluff".
Wrap a large metal sheet pan in heavy duty foil. This makes cleanup easier.
Use a 2" ice-cream scoop onto sheet pan lined with parchment or foil and scoop Skinny Turkey Veggie Meatballs onto the sheet pan. Check halfway while in the oven, if any extra liquid collects on the pan, you can pour that off the pan and continue to bake the meatballs.
Bake 400 degrees 25-30 minutes until golden brown with crispy edges.