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Cajun and Creole   -   Turkey Meatballs   adapted from Chef Paul Prudhomme's Fork In The Road

Description
Ingredients
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dry Mustard
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cayenne
  • 1/4 Teaspoon Anise Seed -- ground
  • 1/4 Teaspoon Cloves -- ground
  • 1 Tablespoon Olive Oil
  • 1 Medium Onion -- diced
  • 1 Inch Ginger Root -- grated
  • 1 Pound Ground Turkey
  • 2 Tablespoons Tamari Soy Sauce
  • 1/4 Cup Chicken Stock
  • 3/4 Cup Unseasoned Bread Crumbs -- toasted
  • 1/4 Cup Evaporated Skim Milk
Directions Combine spices in small bowl.
Saute in oil, onion, ginger, 1 tab of seasoning mix until onion becomes tender, let cool to room temp.
Combine with remianing ingredients.
Refrigerate at least 2 hours, preferably overnight.
Preheat oven to 350*.
Form mixture into 30 small balls.
Brown meatballs in skillet then transfer to baking dish.
Bake until done, about 30 minutes.
Serves 4
Time to Make 0:00



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