Step 1

Start by dicing the onion and mincing the garlic. Cook them both in a small skillet with 1 Tbsp of vegetable oil over medium heat until they are soft and transparent.

Step 2

While the onions and garlic are cooking, prepare the rest of the meatball mix. Squeeze the turkey sausage out of its casing into a large bowl. Rinse and shake dry about 1/4 bunch of parsley. Remove the leaves from the stem and roughly chop. Add the chopped parsley to the sausage along with the bread crumbs, parmesan cheese, egg white, sriracha sauce, worchestershire sauce, red pepper flakes and cracked black pepper (about 20 cranks of the pepper mill). When the onions and garlic are soft, add them as well. Use your hands to mix the ingredients together until it is an even, homogeneous mixture.

Step 3

Using your hands, form the meatball mixture into small balls (about 1 Tbsp) and line them up on a clean surface. You should be able to make about 56 small, 1 tablespoon sized meatballs. Once all of the balls are shaped, place 1/2 cup of all purpose flour in a bowl and coat each meatball in the flour.

Step 4

Heat about 2 Tbsp of vegetable oil in a large skillet over medium-high heat. When the oil is very hot (but not smoking) add about half of the meatballs. Let them brown on one side then carefully roll to another side and let brown. Continue to cook and roll the meatballs around until they are deep brown and crispy on most sides (they won’t be perfect spheres). If necessary, break a meatball open to make sure it is cooked all the way through before removing from the pan.

Step 5

Transfer the cooked meatballs to a plate covered with paper towel to drain. If necessary, add another tablespoon of vegetable oil to the pan before cooking the second batch.