April 12, 2011

Turkey and Vegetable Meatballs

My son is obsessed with words these days, especially camouflage and disguise. So here are some yummy meatballs he loves, in his words. Meat and vegetables really go well and are healthy too!

What I used: Serves 6
2 lb ground turkey meat (lamb/chicken/pork/turkey)
1 cup red onion finely chopped
2 cups grated carrots
2 cups fresh or frozen peas
1 tsp ginger finely chopped
1 tsp garlic finely chopped
1 Tbsp of olive oil
½ cup scallions/green onion finely chopped
2 tsp red chili powder
½ tsp pepper powder
¼ tsp turmeric
4 tsp lime juice
Salt to taste

Preheat the oven at 400 degree F for about 10 minutes prior to placing the meatballs.

In a saucepan, add oil, when it begins to smoke, add the chopped ginger, garlic and onions.

Saute for a minute, add in the green peas, and cook them halfway.

Take a large mixing bowl; add in the ground meat, roasted peas, onions, and all the above mentioned ingredients. 

Mix it well and let it chill in the refrigerator for 30 minutes. 
 
Divide the mixture into 30 lime sized meat balls. 

Place them on a greased foil placed in a baking sheet.
Bake them for 30 minutes, or 40 minutes if you prefer a caramel coating.   

When they are golden brown and shining, they are ready to devour as an appetizer, or go great in a wrap.

My kids ate them up in no time! Now isn’t that a nice thing. Enjoy!