| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
American |
|
34 |
Appetizers |
INGREDIENTS
| 1 |
lb |
Ground raw turkey |
| 1/2 |
c |
Gingersnap crumbs |
| 1/4 |
c |
Finely chopped onion |
| 2 |
tb |
Soy sauce; divided |
| 1/2 |
ts |
Curry powder |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Vegetable oil |
| 1 |
cn |
(l0 1/2 ounces) FRANCO-AMERICAN® chicken gravy |
| 1 |
tb |
Brown sugar |
| 1/2 |
ts |
Grated fresh ginger |
INSTRUCTIONS
1. In medium bowl, thoroughly mix turkey, gingersnap crumbs, onion, 1
tablespoon of the soy sauce, the curry and pepper. Shape into 1-inch
meatballs.
2. In 10-inch skillet over medium heat, heat oil until hot. Cook meatballs,
a few at a time, until browned on all sides. Remove meatballs as they
brown. Spoon off fat. Return all meatballs to skillet.
3. Stir in gravy, sugar, ginger and remaining soy sauce. Heat to boiling.
Reduce heat to low. Cover simmer 20 minutes or until meatballs are done,
stirring occasionally. Pour into serving bowl; serve with decorative
toothpicks.
Posted to recipelu-digest Volume 01 Number 308 by "Sandy West"
<rwwest@execnet.net> on Nov 25, 1997
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