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Author Notes: A couple months ago I had a package of ground turkey in my fridge that baffled me. I even food pickled it. Anyhow, in spite of everyone's fantastic answers (not for naught!) I came up with this. We've had them a couple times since. I'll add they are really good served with the sauce from Midge's okonomiyaki. - Summer of Eggplant
Makes 2 dozen
- 1.3 pounds ground turkey
- 2.5 teaspoons curry powder (I used Penzey's Singapore Seasoning)
- 1 large egg
- 3 tablespoons panko
- 1 inch hunk of ginger minced
- 1 green onion sliced in half lengthwise and chopped
- 1 shallot, chopped fine
- juice of 1/2 a lime
- 1/2 a red jalapeno seed removed, minced
- 1 tablespoon parsley, chopped
- vegetable oil
- Heat 2 tablespoons of oil in a pan over a medium-low heat, add the shallot and ginger and saute for 2 minutes. Add in the onion and the pepper and continue to cook for about 5 more minutes. The purpose is to get everything soft but not crispy. Remove from the heat.
- Meanwhile mix together the egg, turkey, curry powder, panko and lime juice. When the onions, pepper and ginger have cooled add them to the mixture and make 1" meat balls.
- Wipe out the pan and add another 2 tablespoons of vegetable oil over a medium-high heat. Working in batches (about 3 so you don't over crowd the pan) cook the meat balls until they are cooked through, about 7 minutes.
- This recipe was entered in the contest for Your Best Thanksgiving Turkey
- This recipe was entered in the contest for Your Best Pub Food
Prep Makes Perfect
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