Curried Turkey Meatballs
Turkey meatballs rolled in panko breadcrumbs stay moist on the inside and crunchy on the outside. They don't need sauce. They can be thrown on top of a salad or be a quick lunch beside some carrot sticks. They can be added to pasta or smothered in gravy. Anything!
One of the fun aspects of cooking is standing over a bowl and deciding how to vary a recipe based on what's in the kitchen. This is today's variation.
Check out www.heidicookssupper.com for more variations.
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- 1 to 2 c
- panko bread crumbs
- 2 1/2 lb
- ground turkey
- 2 Tbsp
- grated fresh ginger or minced candied ginger
- 2 Tbsp
- minced fresh or roasted garlic
- 1/2 medium
- onion, minced
- 1/3 c
- chopped blanched almonds
- 1 medium
- minced cubanelle pepper or other pepper to taste. if you use a hot pepper wear gloves when you mix the meat and shape the balls.
- 1/3 c
- plain bread crumbs
- 1/2 tsp
- 1 Tbsp
- curry powder
1Preheat the oven to 400F.
2Put the panko bread crumbs in a shallow dish and set aside for coating the meatballs.
3In a large bowl, mix the remaining ingredients with your hands until all are well distributed.
4Line two rimmed baking sheets with parchment paper.
5Make 1 1/2 to 2 inch oblong meatballs by rolling spoonfuls of meat in your hands.
6Roll each meatball in the panko bread crumbs to coat and place on the lined baking sheets, leaving at least 1/4 inch between each meatball.
7Bake 40 to 55 minutes or until they are cooked through and lightly browned on the outside. To be safe, check with an instant-read meat thermometer to make sure they've reached 170F internal temperature.
8Allow to cool. Eat some now and freeze the rest. Enjoy!