Festive Turkey Meatballs

I think I see a trend developing here. This is the third turkey meatball/meatloaf we have done. What can I say, they have been delicious. I picked this one because it uses an interesting spice combination (curry and ginger) that I have never tried with turkey. Amanda says that I have to be formal and cite every recipe so here you go.

Festive Turkey Meatballs

INGREDIENTS
1 egg, beaten
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey

SAUCE
1 cup honey
1/4 cup Dijon mustard
1/2 teaspoon curry powder
1/2 teaspoon ground ginger

DIRECTIONS
In a bowl, combine the first eight ingredients. Add turkey; mix well. Form into 1 in. balls. Place in a greased 13-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes or until juices run clear. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir until heated through. Brush meatballs with 1/4 cup sauce; return to the oven for 10 minutes. Serve remaining sauce with meatballs for dipping.

Amanda's Analysis:
I really liked these meatballs, they were much better than the Vermont Turkey Loaf we made earlier but not quite as fun as the Turkey Meatloaf we made muffin-sized. The sauce was pretty sweet, but I don't think it was too sweet. You definitely need some extra sauce to serve with the meatballs. We served them with a side of mixed veggies, but I think these would be great served over some egg noodles. I give these turkey meatballs 6 spoons.

John's Jibba-Jabba: These little guys turned out great. The meatballs were fantastic and all the spices blended together very well. The sauce was a little too sweet though and perhaps if I made this again I would cut the honey portion in half and allow the other flavors to showcase a bit more. Overall they earned 5 spoons.