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Title: Turkey Ball Kuli on Noodle Endive (Light)
Categories: Entree Poultry
Yield: 3 Servings
| 10 | oz | Turkey breast, ground |
| 1/2 | c | Fresh bread crumbs |
| 1/4 | c | Mashed potatoes, see pantry |
| 1/4 | ts | Dried thyme |
| 1 | pn | Grated lemon rind, fresh |
| Salt and pepper, to taste | ||
| 2 | tb | Cracker meal, as needed |
| 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 |
| ,Lemon Chicken Sauce, (optional) | ||
| 3/4 | c | Fat-free chicken broth, low salt |
| 1/2 | ts | Canola oil, butter flavored |
| 1 | tb | Fresh lemon juice, (1 to 2) |
| 1/2 | ts | Thyme or oregano, fresh |
| 2 | ts | Cornstarch |
| 1 | ts | Hoisin 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