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 cpanko bread crumbs
2 1/2 lbground turkey
2 Tbspgrated fresh ginger or minced candied ginger
2 Tbspminced fresh or roasted garlic
1/2 mediumonion, minced
1/3 cchopped blanched almonds
1 mediumminced 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 cplain bread crumbs
1 Tbspcurry powder
How to Make Curried Turkey Meatballs
- Preheat the oven to 400F.
- Put the panko bread crumbs in a shallow dish and set aside for coating the meatballs.
- In a large bowl, mix the remaining ingredients with your hands until all are well distributed.
- Line two rimmed baking sheets with parchment paper.
- Make 1 1/2 to 2 inch oblong meatballs by rolling spoonfuls of meat in your hands.
- Roll 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.
- Bake 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.
- Allow to cool. Eat some now and freeze the rest. Enjoy!