With a sharp knife slice the top portion of the head of each garlic bulb. Place the top back on the garlic bulb. Wrap the sliced garlic bulbs in aluminum foil, making a nice little package and place in a 8” round cake pan or baking sheet.
Roast for 45 minutes. Remove from oven and allow to cool. When cooled squeeze the garlic from each top and bottom into a container and top with olive oil to seal. This gets sticky, but get every last drop and discard the garlic skins.
Store in the refrigerator for multiple uses. Turn oven up to 400°F.
In a bowl mix together the ground turkey, 1/4 cup of the roasted garlic, egg, Panko, sesame seeds, kosher salt, red pepper flakes and chopped flat leaf Italian parsley.
Using a small scoop make the meatballs and place on a baking sheet lined with a Silpat baking mat or aluminum foil. Bake for 18 minutes.
Remove from oven and serve as is with a squeeze of lemon or with your favorite sauce.