This recipe is from nom nom paleo. I made these for a Christmas Eve appetizer. They are easy, delicious and leftovers are in the freezer. Plus I love curry! I substituted parsley for the 1 cup Swiss chard called for in the original recipe. Also the serrano pepper I omited this time, but will next time add chopped, fresh jalapeno. Since I love jalapenos!
Ingredients for Meatballs:
- 1 pound ground turkey (I used turkey thighs; as not recommended using the super low-fat)
- 2 cups shredded sweet potato
- 1 cup finely chopped Swiss chard (loosely packed), I used 1/4 cup chopped parsley
- 1 large egg, beaten
- 1 teaspoon garlic, minced
- 1/2 teaspoon ground ginger
- 1 serrano pepper, chopped, optional
- 2 scallions, thinly sliced
- 1 tablespoon curry
- 2 teaspoons salt
- juice and zest from 1 lime
Ingredients for Apricot-Ginger Sauce:
- 2 tablespoons tamari
- 1/2 cup apricot jam
- 1/2 teaspoon fresh ginger, minced
- 1/4 teaspoon pepper
- 2 tablespoons lemon juice
Directions for Meatballs:
Preheat oven to 400-degrees convection bake or 425-degrees non-convection bake. Line 2 baking sheets with parchment paper.
In large bowl, combine all the turkey bite ingredients: ground turkey, sweet potato, Swiss chard, beaten egg, garlic, ginger, serrano pepper, sliced scallions, curry powder, salt, and juice and zest from lime.
Using your hands mix all ingredients until well combined. Do not overmix.
Scoop out heaping tablespoon balls and arrange on the 2 lined baking sheets. Smoosh each ball with fingers into 1/2-inch patties.
Cook one tray in oven for 15 minutes; or until browned on edges and cooked through. Rotate pan 1/2 way through. Bake the second tray the same way.
Directions for Dipping Sauce:
In a small sauce pan, combine tamari, jam and fresh ginger. Stir over medium heat until simmering.
Remove from heat and add pepper and lemon juice.
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