There s something about meatballs that commands uniform gastronomic interest.
Needless to say they may be swoon in several a culture and in just about any dish they
lend their very good types to.
Molded with breadcrumbs and cheese, ladled in tangy...
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There s something about meatballs that commands uniform gastronomic interest.
Needless to say they may be swoon in several a culture and in just about any dish they
lend their very good types to.
Molded with breadcrumbs and cheese, ladled in tangy
marinara pasta, they make for wholesome comfort.
Needled onto kabobs, they are the
right fingerfood.
In soups and stews, orbs of meat offer welcome surprise for the
unsuspecting mouth.
As with all Indian meals, fragrance rendered from the heating and
blending of spice elements is glorious.
Tends to make the almost half hour wait all of the
more worthwhile.
For the meatballs
Ingredients:
1 lb lean ground turkey
2 tsp of pepper
½ teaspoon cumin
1 tsp garlic powder
1 teaspoon ginger powder
1 tsp garam masala
1 tsp of salt or enough to flavor
Steps:
Combine collectively the meat using the other components and roll gently into 1" balls.
Makes 20
Refrigerate until curry beckons.
Rolled to 20 balls.
Ball curry will generously feed a hungry
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