This recipe is inspired by my Christmas couscous and turkey meatballs. Here's the shortened and simplified version - but just as delicious. I love them as an appetizer with a glass of champagne. I served them several times already at catering events - a success each time! Do more than you think, they go fast!!
Makes about 40 meatballs
Ingredients :
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3 packets ground turkey (500g each)
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One-inch piece of ginger, finely grated
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3 cloves of garlic, finely grated
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½ cup panko
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1 egg
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½ cup grated parmesan
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1 tsp salt
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1 tsp pepper
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2 tbsp olive oil
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Chopped fresh mint, for serving
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Pomegranate seeds, for serving
For the sauce
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⅓ cup pomegranate molasses
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Zest and juice of one orange
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1 ½ tsp. honey
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A pinch of chili flakes
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A pinch of salt
Steps :
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Add all the ingredients for the meatballs in a large bowl. Mix gently with your hands. Set aside.
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For cooking, I strongly recommend that you purchase a Japanese pan for takoyaki dumplings. You will get uniform and round meatballs. Otherwise, cooking in the oven or in a non-stick pan is possible!
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Preheat your skillet over medium high heat and add olive oil. Add the meatballs one at a time - I like to use a small ice cream scoop. Cooking should be quick since they are small, about 2 minutes on each side. The goal is to get a nice color. Set aside.
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In another skillet, add the pomegranate molasses, orange juice and zest, honey and a drizzle of olive oil. Reduce until syrupy, about 5 minutes. Add the meatballs to the sauce and toss well to coat.
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Serve on a serving tray with little fancy ''toothpicks'' ;) Top with pomegrate seeds and fresh mint.