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.

Chinese Style Stewed Meatballs

Spaghetti and meatballs are comfort food, Italian style.  Stewed meatballs and rice  are comfort food, Chinese style.  Either one is very welcome in my family and I decided to make one this week.

It's a pretty straightforward dish, pair it with one or two other stir-fried dish to serve for a family meal.

Chinese Style Stewed Meatballs

Serves 4



400 g ground beef

80 g ground pork

3 tablespoons cold water

1/2 cup canola oil

600 g Napa cabbage

1 cup beef stock

1 tablespoon sliced green onion

Seasoning for the meatballs:

1 teaspoon finely chopped ginger

1 egg

1/4 teaspoon baking soda

1/2 tablespoon soy sauce

1/4 teaspoon salt

1/2 tablespoon Shaoxing wine

1 tablespoon cornstarch

Seasonings for the sauce:

1 tablespoon soy sauce

1/4 teaspoon salt

1/2 teaspoon sugar

2 teaspoons cornstarch + 1 tablespoon water

1/2 teaspoon sesame oil



Grind ground beef and pork in a food processor with cold water for about 1 minute until the mixture comes together smoothly.  Add the seasonings for the meatballs to the mixture, and using your fingers blend them into the mixture until it comes together.

Slice the Napa cabbage into large pieces.  Stir fry with 2 tablespoons oil and season with 1/3 teaspoon salt.  Cover and cook until the cabbage is soft but still has bite to it.  Remove to a platter and keep warm.

Heat the remaining oil in a large skillet over medium heat.  Wet hands with water and form ball from about 2 to 3 tablespoons of meat mixture.  Drop the meatballs to the hot pan and press slightly on top of each meatballs.  Cook each side approximate 3-4 minutes, or until they are golden brown.  Drain off the oil from the skillet.

Pour 1 cup of beef stock to the skillet, add soy sauce, salt, and sugar.  Let it boil then simmer fro 2 minutes.  Adjust the seasoning if needed at this time.  Thicken the sauce with the mixture of cornstarch and water, stir continuously until the sauce thicken.  Splash sesame oil and sprinkle chopped green onions on top.  Place meatballs over Napa cabbage on the platter.