Set oven to 375F (the convection roast setting will help create a browning of the outside of the meatball but isn’t necessary if you don’t have convection)
Cut the half beet and sweet onion into large chunks.
In a food processor, blend the beet, onion, and garlic, and ginger until a fine mealy consistency.
In a medium to large bowl, mix the turkey meat, the beet mixture, chopped parsley, turmeric, smoked paprika, and coriander, salt and pepper.
Line a rimmed cookie sheet with parchment paper and lightly coat with avocado oil.
Ideally using a 1 ounce portion scoop, portion into about 55 meatballs. If you don’t have a portion scoop, use a large tablespoon and form a round ball with your hands. Portion into rows on the lightly greased, parchment lined cookie sheet.
Roast in the oven 15+ minutes until fully cooked inside and lightly browned.