Through my cooking journey, I have reluctantly and then very quickly adopted my sister’s style of cooking which is to have no fear in the kitchen. This became our art, our creative outlet, and our place to make mistakes and be able to simply toss it away in the bin where no one ever has to see it or know it existed.
To be truthful, I never was a good cook or an adventurous one until I married a man who had no fear in my cooking and trying everything I made. Most importantly, he had no fear in telling me (when asked) if it was good, bad, or ugly and began asking him for his advice. Then, my sister cooked for me some of the most flavorful dishes I had ever had when we visited her for a week.
I am talking about homemade Korean BBQ, hand ground spices with Thai curry dishes, and chorizo corn tacos with avocado creamed rice. She opened my eyes and taste buds to being more adventurous and trusting my own taste rather than a recipe. From then on, I was not scared to try new things that I had never heard of and most of the time could not pronounce.
But the amazing thing about this is, the ingredients were all ones I knew. They were just in different combinations, variations, and flavors I had never thought to put together. So be brave and try these meatballs. They will be worth the adventure 😉
- 1 lb. fresh ground organic turkey breast
- 1 inch freshly minced ginger root
- 4 cloves minced garlic
- 2 spring onions chopped
- 1 tbs. Green curry
- 1tsp. Habanero powder
- 2 tsp. Garlic powder
- 2 tsp. Onion powder
- Salt & pepper
- 2 eggs
- **I added extra chili powder because we like it spicy**
- Canola oil for frying (I prefer spray)
- Mince and chop your ginger, garlic, and spring onion and add it to a medium boil.
- In the same bowl, add the ground turkey meat and all of your spices.
- Add the eggs and use those clean hands to mix together and fully incorporate all of the spices.
- Preheat the air fryer on the airfryer setting to 400 with a time set for about 15 minutes.
- Make the meat into about an inch and a half round balls and place into the airy fryer.
- I used aluminum foil on the bottom…do not do that! Just use the air fryer grill in the bottom.
- Spray very lightly with canola oil and set it in for 15 minutes; rotate when prompted by the fryer.
I served this with a variation of our brussel sprout and kale salad which was made with a homemade spicy ranch dressing which was keto, of course. If my husband was not on the keto diet, I would have served these meatballs with a yogurt cream sauce to cut the spice and a rice pilaf. However, the meatballs are good just on their own for a keto snack or added to veggies for a quick lunch!