I know, it seems a bit silly to be posting a turkey recipe after Canadian Thanksgiving, doesn’t it? My apologies to my fellow Canucks; this year I spent Thanksgiving itself at work (blame Australia!), and the lead-up to Thanksgiving in Fiji (blame no one, it was awesome). And, our recent celebration of Christmas in July has left me rather satiated on the big roast dinner thing. I never thought I would pass up the opportunity to gobble down stuffing and pumpkin pie, but I guess it was bound to happen one day.
Anyway! In hopes that some of you Americans will find this a lovely alternative to a roast turkey dinner at your Thanksgiving, and knowing that you Aussies don’t care anyway, here’s a delicious turkey meatball recipe for you to enjoy. It’s pretty easy to make and ever-so-tasty, plus, turkey mince tends to be cheaper on average than even chicken or beef mince. The recipe for homemade cranberry sauce is following shortly.
Cooking time: 25 minutes
- 1 kg (2.5 lbs) ground turkey
- 1/2 red onion, chopped finely
- 2 eggs
- 1 cup dry breadcrumbs
- 4 tbsp flour
- 1 tbsp mustard of your choice (best with Dijon or Hot English, something with a punch!)
- 1/2 small bunch cilantro (coriander), chopped finely
- 1 tbsp tomato paste (or ketchup in a pinch)
- 1/2 tsp salt (approx.) and fresh ground pepper, to taste
Using your hands, mix all of the ingredients together well. Roll into balls just over 1″ or 3 cm in diameter. Drizzle meatballs lightly with olive oil. If you have time, refrigerate for 20 minutes to an hour. (This helps the meatballs stick together better.)
Heat up a large frying pan to about medium, drizzle with olive oil, and pop in your first batch of meatballs. Toss them frequently, and cook until no longer pink inside and golden all over, usually 12-18 minutes or so. (You’ll have to break one open to test.) Serve warm or cold, with cranberry sauce or on top of another dish. Made a little bit smaller, these also make great party finger food!