Make Ahead

Scotch Egged Turkey Meat Balls

August  8, 2010
3 Ratings
  • Serves 4
Author Notes

This is a twist on the English Pub's "Scotch- Eggs" (though not Scotch at all ) typically served with a "Pinter " ( large glass of cold ale ). This appetizer can be served hot or cold ( though hot is best) ! My twist = ground meat is either turkey or chicken ( organic when possible ) and finely ground panko crumbs. —micki barzilay

What You'll Need
  • 4 Hardboiled Eggs
  • 3/4 pound ground meat ( turkey or chicken)
  • 2 tablespoons herbs of your choice ( oregano, thyme, rosemary, parsely etc)
  • 1 cup finely ground panko bread crumbs
  • 1 egg- raw and beaten
  • 4 cups cooking oil
  • 1 teaspoon salt
  • 4 tablespoons flour
  • 1 teaspoon white pepper
  1. Hard Boil , Peel and completely cool 4 eggs. Mix ground meat with salt , herbs ,white pepper (if desired) and form into patties. Place hard boiled egg in center of patty and pinch together around egg forming a ball . Dip in flour then into beaten egg mixture, and lastly into panko crumbs.
  2. Heat oil to almost sizzling , drop prepared balls into oil and once golden yellow and meat is throughly cooked., remove, strain, drain, and serve pipping warm. To be sure meat is completely cooked or if time is a factor you may use already cooked meatballs & follow steps as aforementioned.
Contest Entries

See what other Food52ers are saying.

  • micki barzilay
    micki barzilay
  • Loves Food Loves to Eat
    Loves Food Loves to Eat
  • lapadia

4 Reviews

micki B. August 9, 2010
Thank you for your comment
Loves F. August 9, 2010
Oooh! I've been curious about Scotch Eggs for awhile now.. thanks for posting!
micki B. August 9, 2010
Absolutely - oven baked w/ olive oil totally works too!
lapadia August 8, 2010
Hmmm, versatile; cold with a salad or as a picnic appetizer, warm with breakfast, some great toast and fruit. We don't deep fry, how about baking in the oven until golden?