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Title: Turkey Ball Kuli on Noodle Endive (Light)
Categories: Entree Poultry
Yield: 3 Servings

10ozTurkey breast, ground
1/2cFresh bread crumbs
1/4cMashed potatoes, see pantry
1/4tsDried thyme
1pnGrated lemon rind, fresh
  Salt and pepper, to taste
2tbCracker meal, as needed
1tbOlive oil, light
2cEgg noodles (dry measure), cook, keep hot
4ozFresh endive, chopped
1tsOlive oil
1 Clove garlic
1pnMinced ginger, fresh
1/4cSweet onions, sliced
  Pepper to taste, mixed colors
  Lemon slices
2cBeets, canned
  ,Lemon Chicken Sauce, (optional)
3/4cFat-free chicken broth, low salt
1/2tsCanola oil, butter flavored
1tbFresh lemon juice, (1 to 2)
1/2tsThyme or oregano, fresh
2tsCornstarch
1tsHoisin sauce
  White pepper, to taste

Pantry potatoes may be leftover or made from mashed potato flakes. Narrow and curly egg noodles (1/4-inch wide).

Set oven to 350F/180C. Combine the ground turkey with breadcrumbs and potato, thyme, lemon, salt and pepper. Make 21 to 24 meat balls; coat in cracker meal. Heat oil in a non-stick skillet; when medium-hot, sear the meat balls turning often to brown.Do not add more oil. Transfer to an ovenproof pan and finish cooking the meatballs in the oven; (5 minutes). Set aside; keep hot (cover with foil or lid.)

Rinse and roughly chop the endive. Add the oil to the skillet used for the meat balls. Saute the garlic and the ginger and optional onion. Add the endive and stir fry; season with ground pepper (black, green, and pink peppercorns recommended); continue to saute, to taste (4 to 8 minutes). Stir in the noodles; toss.

SERVES on heated plates, with the turkey balls on top of the noodle endive; lemon slices, dusting of thyme. Accompany with beets: stewed or pickled. Yield: 2 - 3 servings. Per third: 410 cals; 14.7 g fat; or 31.6% cff. (80 mg choles.)

Sauce: Mix all in a pyrex measuring cup (2 cup capacity). Microwave on High stirring every 30 seconds to keep it in solution until it thickens. Let stand. Drizzle over the noodle mixture.

The original idea (circa 1970) was to coat ground lamb for deep-fat frying, seasoning the meat simply with thyme, oregano and lemon. It made wonderful sandwichs on just-baked bread. Milwaukee was famous for it's bakers (not just it's brewers). I still make "Kuli - Breaded Lamb Patties" for old times' sake; but have switched to ground turkey and lighter breadcrumbs. (24 Jan 97 / TNT) Recipe by: Pat Hanneman (Riverside) 1997 Jan

By PATh on Jan 26, 1997.

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