Turkey Meatballs with Curry Cauliflower Kraut
A can-be bland turkey meatball turns flavorful and awesome with the addition of our Curry Cauliflower Sauerkraut. Serve this quick dish as a party appetizer or for a quick weeknight main.
½ cup wildbrine® Madras Curry & Cauliflower Sauerkraut Salad, drained and finely chopped
1 lb. ground turkey
½ cup yellow onion, finely chopped
2 cloves garlic, minced
1 TBSP parsley, finely chopped
½ cup bread or panko crumbs
1 TBSP curry powder
¼ tsp cumin powder
Pinch of cayenne
2 TBSP olive oil
1. Preheat oven to 350 degrees.
2. Combine sauerkraut, turkey, onion, garlic, parsley, breadcrumbs, egg, curry powder, cumin, and cayenne in a bowl. Use your hands to mix until well combined then form into 18-20 meatballs.
3. Heat olive oil in a skillet over medium-high heat. Cook meatballs in batches until browned on all sides; transfer to a baking sheet/dish and bake for 15 minutes or until cooked through.
Serve with additional kraut or, for an added touch, with a fruit chutney or cucumber yogurt dip on the side… enjoy!
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