Makes about 36 to 45 1-inch meatballs
1 tablespoon Chef Paul Prudhomme's Meat Magic® or
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground star anise
1/8 teaspoon ground cloves
1 tablespoon olive oil
1/2 cup finely diced onions
1 tablespoon grated fresh ginger
1 pound freshly ground turkey breast
1-1/2 tablespoons tamari
1/4 cup defatted chicken stock
3/4 cup toasted unseasoned bread crumbs
1/4 cup evaporated skim milk
Vegetable-oil cooking spray
how to prepare
Combine the first 5 ingredients in a small bowl to make the seasoning mix.
Pour the olive oil into a nonstick 10-inch skillet and heat to 400° over high heat, about 5 minutes. Add the onions and ginger, sprinkle with 1 tablespoon of the seasoning mix, and stir. Sauté until the onions become translucent and tender; let cool.
Combine the onions and ginger with the remaining ingredients, including the remaining seasoning mix, in a large bowl and mix thoroughly.
Preheat a nonstick 10-inch skillet over high heat to 400°, about 4 minutes.
Preheat the oven to 375°.
With a teaspoon form the turkey mixture into 1-inch balls. Brown the meatballs, a few at a time, in the skillet, then reshape any that fall apart.
Coat a baking pan, large enough to hold all the meatballs, with vegetable spray, and place the meatballs in it. Bake until done, about 20 minutes. Do not overbake!
Serve with Chef Paul's Magic Fresh Marinara as an appetizer or over rice or pasta as an entrée.
Copyright © 2002 by Paul Prudhomme