Turkey Meatball Korma Recipes

TURKEY MEATBALL KORMA

Steps:

• In a large bowl, combine the bread crumbs, 1 tablespoon of the cilantro, the ginger, 1/4 teaspoon of the salt, the egg and 1 tablespoon of the curry paste. Let it stand for 5 minutes. Add ground turkey and, using clean hands, mix thoroughly. Scoop tablespoonfuls of the meat mixture and shape into about 20 meatballs.
• In a large nonstick skillet, heat oil over medium-high heat. Cook meatballs, in two batches if necessary, turning frequently, for 5 to 7 minutes or until meatballs are browned all over but still slightly pink inside. (They will finish cooking in the sauce.)
• Transfer the meatballs to a plate. Reduce the heat to medium. Add the onion to the pan and sauté for about 5 minutes or until softened. If the onion starts to stick, add 1 to 2 tablespoons of cold water. Add the remaining curry paste to taste and 1 tablespoon of cold water. Cook, stirring, for 1 minute. Whisk in the coconut milk, 1/2 cup of broth and the sugar until the curry paste has dissolved. Return the meatballs to the pan and bring them to a boil.
• Reduce the heat and simmer, turning the meatballs occasionally, for about 10 minutes or until the meatballs are no longer pink inside and the sauce is slightly thickened. If you want you can add more broth. (If you remove the skillet from the heat to answer the phone, the meatballs will absorb quite a bit of the sauce while you're gone!) Taste and adjust the seasoning with salt, if desired. Add the peas, tomatoes and the remaining cilantro. Simmer for 2 minutes.
• Garnish this delicious ground turkey recipe with almonds and/or coconut.
• Serve with steamed white or brown basmati rice, with hot pepper jelly on the side.

THE BEST TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

KOFTA KORMA

Steps:

• For the meatballs:.
• Stir fry the onion and garlic, take from heat and add all spices, blend with meat, make 16 to 20 balls and fry on pan.
• For the sauce:.
• Cook on a pan, preferably wok for 5 minutes, add yogurt and milk and let settle.
• If your use a tangine, soak in water for 1 hour, add sauce, put in meatballs and cook in oven on 350°F for 1 hour or more.

ITALIAN TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees.
• Combine all the ingredients together except for the Melt®; stir well in a bowl. Form around 30 balls out of the mixture. Put them on a broiler pan coated with the melted Melt. Bake around 15 minutes or until a cut meatball shows no pink inside. Serve with pasta and sauce or place on a sandwich.

TURKEY PORCUPINE MEATBALLS

Steps:

• Preheat oven to 375.
• In a large bowl, mix the ground turkey, rice, 1/2 cup water, onion, garlic powder, pepper and salts.
• Form into golf ball size meatballs and place in a 2 quart casserole dish.
• In a bowl, mix the tomatoes sauce, worchesterchire and 1 cup water.
• Pour over the meatballs. Cover and bake for 1 hour.