German-Style Bacon-Wrapped Turkey Meatballs
Oktoberfest is a wonderful time of year, and I made these appetizers to highlight what reminds me of Königsberger Klopse, dressed up with Black Forest speck. If you can't find speck (a German dry cured bacon), prosciutto is the next closest substitute. Feel free to serve with senf (German mustard) und weissbier (wheat beer). Prost!
- Serves: 36 persons
- 1¼ pounds ground turkey
- ½cup panko bread crumbs
- 1tablespoon Ketchup
- 3cloves garlic, minced
- 1teaspoon grated fresh ginger
- 1teaspoon salt
- ½teaspoon ground black pepper
- 2(3 ounce) packages prosciutto (thin sliced)
Step 1Preheat the oven to 400 degrees F (200 degrees C).
Step 2Combine 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.
Step 3Bake in the preheated oven until no longer pink in the center, about 25 minutes.