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1 In A Large Bowl, Place The Turkey, Bread Crumbs, Sour Cream, Egg, Minced Basil, Salt, Minced Rosemary, Oregano, Thyme, Fennel Seeds, And Red Pepper Flakes. Gently Mix Together Using Your (Clean) Hands. Place Flour In A Shallow Bowl Or Plate. Use The Palms Of Your Hands To Form 1 1/2 To 2-Inch Wide Meatballs. Roll Them In The Dredging Flour And Set Them On A Plate Or Tray. You Should Have About 18 To 22 Meatballs. 2 Heat The Olive Oil Over Medium High Heat In A Large, Shallow Saut
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