Sunday, May 26, 2013

Curry Turkey Meatballs

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

Serves 4

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.

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