Here's one for the kiddies (and the adults who are still secretly kids). These can also be made with ground chicken and are a healthier version of that junk at the fast food restaurants. So, if your little ones are hooked on those and whine about everything else you make, serve them these as a transition to healthier eating (just don't serve with condiments that have high fructose corn syrup). I actually measured it out this time for you. Shown with saffron risotto and steamed broccoli.
Using a food processor, pulse the oats until they become fine. Pour in about half the cheese, all the paprika, and some salt and pepper to taste (Be careful if your breadcrumbs have a lot of salt already; you may not need the extra. The cheese may be salty enough, as well). On a separate plate, mix the breadcrumbs with the remaining cheese.
Pour the dry mixture from the processor into a bowl with the ground turkey and onion, and mix it with your hands until homogeneous. Roll the meat mixture into 1 and 1/2" balls (about Swedish meatball size) and press each into the breadcrumb mixture on both sides. Pressing them into the breadcrumbs as opposed to shaping them first gives the breadcrumbs better adhesion to the meat. Press each to about 1/2" thick.
Spread nuggets out on a foil lined baking tray (spread a bit of grapeseed oil over the foil if you're worried about them sticking) and bake at 350 degrees F for about 8 minutes in the middle of the oven. Flip the nuggets and bake for another 7 minutes. Finally, brown the nuggets on the top shelf of the oven under the broiler for about a minute on each side (watch that they don't burn).
Makes about 28 nuggets.
Based on a 5 nugget serving (numbers may change based on the brands you use)