Preheat oven 425F degrees

• Boil eggs to your desired consistency. Peel and set aside.
  4 large eggs
• In a small nut grinder, grind the fennel and coriander seeds with the black peppercorns and red pepper flakes
• In a medium bowl, add the turkey, corn starch, salt, olive oil. spice mix, garlic and herbs. Mix until well combined.
  2 pounds turkey ground meat , 2 teaspoons corn starch, 1 1/2 teaspoon salt, 2 tablespoons extra virgin olive oil, 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 1 teaspoon black pepper corn, 3/4 teaspoons red pepper flakes, 6 cloves garlic, 7-8 fresh sage leaves, 2 - 3 sprigs fresh thyme, 2 -3 sprigs fresh oregano
• Shape the stuffed turkey balls. - divide the turkey mixture into 4 equal portions.
  1 1/2 teaspoon salt
• Shape each portion into a flat patty, large enough to wrap around an egg. Wrap each patty meat around an egg and seal.
• Transfer the stuffed turkey balls onto a parchment lined sheet pan. Spray the tops with extra virgin olive oil.
  4 large eggs
• Bake in the preheated oven for 20 to 25 minutes until golden brown . The meat should be cooked to 160F to 165F degrees. Rest for 5 minutes and served with salad or sautéed vegetables.