CURRIED TURKEY MEATBALLS
We've become hooked on having cooked turkey meat balls in the freezer ready to be nuked and eaten. Turkey meatballs rolled in panko breadcrumbs stay moist on the inside and crunchy on the outside. They don't need sauce. They can be thrown on top of a salad or be a quick lunch beside some carrot sticks. They can be added...
Provided by Heidi Hoerman
Categories Meat Appetizers
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 400F.
- 2. Put the panko bread crumbs in a shallow dish and set aside for coating the meatballs.
- 3. In a large bowl, mix the remaining ingredients with your hands until all are well distributed.
- 4. Line two rimmed baking sheets with parchment paper.
- 5. Make 1 1/2 to 2 inch oblong meatballs by rolling spoonfuls of meat in your hands.
- 6. Roll each meatball in the panko bread crumbs to coat and place on the lined baking sheets, leaving at least 1/4 inch between each meatball.
- 7. Bake 40 to 55 minutes or until they are cooked through and lightly browned on the outside. To be safe, check with an instant-read meat thermometer to make sure they've reached 170F internal temperature.
- 8. Allow to cool. Eat some now and freeze the rest. Enjoy!
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