Ginger Turkey Meatballs

Chef Akasha Richmond uses only six ingredients to make her Indian-style meatballs, including sambar masala, the aromatic Indian spice mix.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 2

    pounds 85% lean ground turkey

  • 1/2

    cup minced red onion

  • 3

    tablespoons finely grated peeled fresh ginger

  • 3

    tablespoons sambar masala (see Note)

  • 1

    teaspoon finely grated peeled fresh turmeric

  • 1 1/2

    teaspoons fine sea salt

  • 2

    tablespoons canola oil

  • Cilantro leaves, for garnish

Directions

Preheat the oven to 400°. In a large bowl, mix the ground turkey with the onion, ginger, masala, turmeric and salt. Using a 2-tablespoon scoop, scoop and roll the meatballs and place on a large baking sheet.
 In a very large skillet, heat 1 tablespoon of the oil. Add half of the meatballs and cook over moderate heat, turning, until browned all over, 5 to 7 minutes. Using a slotted spoon, transfer the meatballs to the baking sheet. Repeat with the remaining 1 tablespoon of oil and meatballs. Bake the meatballs in the oven for about 8 minutes, until cooked through. Arrange the meatballs on a platter, garnish with cilantro and serve. Make Ahead The meatballs can be made up to 6 hours ahead; serve at room temperature or reheat gently. Notes Sambar masala is a spice blend made with myriad spices, including coriander, fenugreek and cumin. Look for it at Indian markets and on amazon.com. Suggested Pairing WINE: Berry-forward, lightly floral Beaujolais.

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