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Title: Turkey Ball Kuli on Noodle Endive
Categories: Entree Poultry
Yield: 3 Servings
| 10 | oz | Turkey breast, ground |
| 6 | tb | Cracker meal, divided use |
| 1/4 | ts | Dried thyme |
| 1 | pn | Grated lemon rind, fresh |
| Salt and pepper, to taste | ||
| 1 | tb | Olive oil, light |
| 2 | c | Egg noodles (dry measure), cook, keep hot |
| 4 | oz | Fresh endive, chopped |
| 1 | ts | Olive oil |
| 1 | Clove garlic | |
| 1 | pn | Minced ginger, fresh |
| 1/4 | c | Sweet onions, sliced |
| Pepper to taste, mixed colors | ||
| Lemon slices | ||
| 2 | c | Beets, canned |
| Optional Lemon Chicken Sauce: | ||
| 1/2 | c | Fat-free chicken broth, low salt |
| 1/2 | ts | Canola oil, butter flavored |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Thyme or oregano |
| 1 | ts | Cornstarch |
| 1/2 | ts | Hoisin sauce |
Set oven to 350F/180C. Combine the ground turkey with 1/4 cup cracker meal, thyme, lemon, salt and pepper. Make 20 meat balls; coat in remaining 2 tablespoons of cracker meal. Heat oil in a non-stick skillet; 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 to 8 minutes). Set aside; keep hot.
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: 397 cals; 13.5 g fat; or 30.5% cff.
Optional 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 prefer this turkey, "k-noodle" and endive dish. It's not only healthier; it makes my tastebuds remember the original. Recipe by: Pat Hanneman (Riverside) 1997 Jan