Turkey Meatballs

Ingredients

• 1 small yellow onion
• 2 cloves garlic
• 4 Tbsp vegetable oil, divided
• 1.25 lbs turkey Italian sausage
• 1/4 bunch fresh parsley
• 3/4 cups breadcrumbs
• 1 large egg white
• 1/4 cup parmesan cheese
• 1 Tbsp worchestershire
• 1 tsp sriracha sauce, optional
• 1/4 tsp red pepper flakes, optional
• 1/3 cup all purpose flour
• To taste cracked black pepper

Directions

1. Dice the onion and mince the garlic. Warm 1 Tbsp vegetable oil in a small skillet over medium heat, then cook the onion and garlic until they soften and turn translucent. While that is happening, start the meatball mixture. Push the turkey sausage out of the casings and into a large bowl. Rinse about 1/4 bunch parsley, shake off the water, strip the leaves from the stems, and give the leaves a rough chop. Add the parsley to the sausage, followed by the egg white, parmesan cheese, bread crumbs, worchestershire sauce, sriracha sauce, red pepper flakes, and cracked black pepper (about 20 turns of the pepper mill). Once the onion and garlic are soft, add them to the bowl too. Use your hands to work everything together until the mixture is even all the way through.
2. With your hands, shape the meat mixture into small balls, about 1 Tbsp each, and set them on a clean surface as you go. You should end up with about 56 small, 1 tablespoon-sized meatballs. When they are all shaped, put 1/2 cup all purpose flour in a bowl and roll each meatball in the flour until coated.
3. Set a large skillet over medium-high heat and add about 2 Tbsp vegetable oil. When the oil is very hot but not smoking, put in about half the meatballs. Let one side brown, then gently turn them to another side and brown again. Keep cooking and rolling them around until most sides are dark brown and crisp; they will not be perfect spheres, and that is fine. If you need to check doneness, break one meatball open before taking them out of the pan.
4. Move the cooked meatballs to a paper towel-covered plate to drain. If the pan needs it, add another tablespoon of vegetable oil before cooking the second batch.