Just like the Perfect Every Time Meatballs that I fry, these mini mouthfuls are moist, rich in flavor and a savory giant.  I had been asked many times if they worked baked, so I decided to give it a try.  I made half my batch fried as usual and the other half baked.  Much to my surprise, they were moist and delish just like the original recipe (I sound like the fried chicken guy,  Colenel Sanders).

The flavors are garlicy and herby from the garlic and of course parsley.  Theres the nutty and salty bite from the cheese.  Its all Italian and all good!  Give it a try and leave me a comment if you like!


Ingredients:

• 1 lb ground turkey, 93% lean, not 99%
• 1/4 cup grated cheese, I like Pecorino Romano
• 2 small to medium garlic cloves, minced very small
• 1/3 cup chopped parsley, fresh parsley only
• 1/4 cup pre seasoned breadcrumbs, I like 4C
• 1 egg, beaten
• 3 tbsp extra virgin olive oil, I put it in the meat for a perfectly moist meatball
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper, or 8 turns on the pepper wheel
• 1/3 cup olive oil  to moisten you hands with.

In medium bowl, mix all ingredient together, except 1/3 cup olive oil, until just mixed. Over mixing will make them hard. Roll them into small balls,  scant 1/8 cup scoops at a time. They roll into 1 1/2 inch balls.  After you form each one, moisten you hands with olive oil and roll each one in you hands again to get a fine coating of olive oil onto them.  Arrange in a casserole with a little space in between each one or on a baking sheet.  Bake in a PREHEATED oven at 450 for 20-25 minutes.  Don't let them timer tell you when they're done, let the color. If they are browned at 20 minutes, then theyre done.  Its important to keep them small so they cook through and to not over brown them as they will dry out.

Servings: 6

Notes: these freeze beautifully, so make extra and you can pop them into a tomato sauce next week or next month!  They will keep for 2 months in an airtight container in the freezer.