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.
- 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
How to Make Curried Turkey Meatballs
- 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!