German-Style Bacon-Wrapped Turkey Meatballs
Oktoberfest is a fantastic season, and I prepared these appetizers to showcase what evokes memories of Königsberger Klopse, enhanced with Black Forest speck. If speck (a German dry-cured bacon) is unavailable, prosciutto makes an excellent alternative. You're welcome to enjoy them with senf (German mustard) and weissbier (wheat beer). Cheers!
Ingredients
- 1 ¼ pounds ground turkey
- ½ cup panko bread crumbs
- 1 egg
- 1 tablespoon Ketchup
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 (3 ounce) packages prosciutto (thin sliced)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine ground turkey, bread crumbs, egg, ketchup, garlic, ginger, salt, and pepper in a bowl; mix until well combined. Shape 2 tablespoons of turkey mixture into balls. Wrap each turkey ball with speck. Arrange meatballs on a baking sheet.
- Bake in the preheated oven until no longer pink in the center, about 25 minutes.
Nutrition
Calories: 48kcalCarbohydrates: 1gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 21mgSodium: 180mgPotassium: 36mgCalcium: 4mg
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