Sunday, November 15, 2009

Perky Turkey Meatballs

Here's a formula for turkey meatballs with sufficient flavor and bite to stand up against most any sauce you put with them. Tonight, we had them with peas and rice flavored with mushrooms, shallots, curry powder and yogurt. I'm looking forward to having them over dilled carrots in a paprikash sauce. Ooh, they'd also be good in a wedding soup. Yum. Luckily, I made enough for several meals.

  • 1-1½ pounds ground turkey
  • 1 egg
  • ½-¾ cup bread crumbs, optionally use seasoned bread crumbs
  • 1 tsp. salt
  • 1 tsp. lemon pepper
  • 1 tsp. freshly grated nutmeg
  • 2 Tbl. olive oil
  • ½ cup chicken broth
  1. Thorougly mix turkey, egg, bread crumbs and seasonings. This is most easily done with your bare hands although a potato masher will work, too.
  2. Roll the mixture into ¾"-1" balls
  3. Heat olive oil in a large skillet with a lid
  4. Brown the meatballs on at least two sides but do not worry at this stage on cooking them all the way through
  5. Pour the chicken broth into the pan and cover letting the meatballs steam to finish cooking all the way through
  6. Remove the meatballs from the pan and drain.
  7. Use immediately or store for later use.
When you remove the meatballs from the pan, you can start your sauce in the pan. For example
  1. Sauté finely chopped mushrooms and shallots
  2. Add frozen peas, rice, water and curry powder
  3. Simmer until the rice was done
  4. Stir in some plain yogurt
  5. Add turkey meatballs and warm through
Add the peas later if you want them bright green.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.