Turkey Curry Meatballs

By Summer of Eggplant • July 31, 2012 • 0 Comments

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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.