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
Ingredients
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1.3 pounds
ground turkey
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2.5 teaspoons
curry powder (I used Penzey's Singapore Seasoning)
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1
large egg
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3 tablespoons
panko
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1
inch hunk of ginger minced
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1
green onion sliced in half lengthwise and chopped
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1
shallot, chopped fine
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juice of 1/2 a lime
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1/2 a red jalapeno seed removed, minced
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1 tablespoon
parsley, chopped
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vegetable oil
Directions
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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.
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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.
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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.
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