These Indian Spiced Turkey Meatballs come out light, fluffy, juicy, flavorful and spicy. Go ahead and make a big batch because they will get gobbled up as soon as they come out of the oven. Gave my husband a sample bowl and he marched back in a few times for repeats. Should you have any leftovers they freeze well and reheat juicy.
Ingredients for about 12 servings
2 lb ground turkey 85% lean
1/2 cup sweet onion – finely chopped
2 Tablespoons ginger – fresh grated
1 teaspoon ground turmeric
2 very hot hatch chiles – fire roasted, stem, seeds and skin removed – chopped small
1 teaspoon chili powder
10 cashews – crushed to powder
3 garlic cloves – grounded
1 teaspoon garam masala
4 branches fresh curry leaves – chopped fine
4 XL eggs – beaten
2 cups whole wheat panko bread crumbs
1 cup water
2 teaspoons black pepper
2 Tablespoons kosher salt or sea salt – slightly scant
non-stick spray canola or vegetable
Preheat oven to 350 degrees F
Spray non-stick spray on your baking sheets.
In a large mixing bowl add the turkey and bread crumbs.
In a medium mixing bowl combine everything that’s left but the non- stick spray.
Mix in medium bowl’s contents to the large bowl and mix till incorporated. I do note the mixture will be VERY SOFT and you will have to use a small scoop and not your hands to make the meatballs.
Pinch of about the size of a marble and pop it in the microwave for about 16 seconds and check the seasons or place in the oven on a sheet pan and wait for it to be cooked threw and then try. After you decide the seasons are correct for you then get your small scoop and start laying out the meatballs like this. Sixty meatballs.
After twelve minutes in my oven they were done but oven do differ so make sure yours are done.
Delicious, light, fluffy and juicy!
If you can handle a some spice and a little heat you will FORKING love these Indian Spiced Meatballs! These came out Forking DELICIOUS!