I made these bite-sized turkey meatballs flavored with curry powder, ginger, garlic and cumin a while ago. In the original recipes, they're made into patties; stuffed into flatbreads and eaten with mango chutney and various toppings, but these can be transformed into party appetizers as well if you make them small. I made quick-pickled red onions to go along with it; basically sliced red onions marinated in vinegar and salt. With sliced red peppers, cucumbers, pickled red onion, they are party in your mouth!
Curry Turkey Meatballs
2 slices stale white bread, crusts trimmed
Whole milk, for soaking
1 1/4 to 1 1/2 lbs. ground turkey breast
Salt and pepper
1/4 cup mango chutney, plus more for topping
1/4 cup plain greek yogurt
1 egg beaten
1 small red chile pepper, such as fresno, seeded and chopped
3-4 think scallions, finely chopped
1 piece (1-inch) ginger, grated
2 large cloves garlic, grated
3 tablespoons finely chopped, toasted pine nuts, almonds or pistachios
1 tablespoon curry powder
1 teaspoon ground cumin
A small, handful cilantro, finely chopped
Melted butter or vegetable oil, for frying
Toppings: hot giardiniera or pickled peppers, cucumber slices, lettuce leaves, tomato leaves, pickled red onion
On a rimmed platter or in a pie dish, soak the bread in the milk to soften. In a large bowl, crumble the ground turkey and season with salt and pepper. Squeeze the milk from the bread over the meat, then add the bread. Add 1/4 cup chutney, 1/4 cup yogurt, the egg, chile, scallions, ginger, garlic, nuts, curry powder, cumin and cilantro. Mix and form into about 12 bite-sized meatballs.
Heat a griddle or large skillet over medium-high heat. Brush with melted butter (or oil). Add the meatballs and fry, turning often, until opaque, about 10 minutes.
Serve with topping of your choice on a platter with toothpick for easy picking.
Source: adapted from Everyday by Rachael Ray, January/February 2013.