This is a meatball version of Country Captain, a chicken dish that dates back to Colonial times. Some food historians say it originated in Savannah, Georgia, a major port for the spice trade. Serve it over rice to enjoy the gravy.
1 large egg
2 tablespoons whole milk
1/2 cup plain breadcrumbs
1/2 cup chopped almonds, toasted in a 350°F oven for 5 minutes
2 tablespoons chopped fresh parsley
11/4 pounds ground turkey
Salt and freshly ground black pepper to taste
3 tablespoons vegetable oil
1 large onion, diced
1 red bell pepper, seeds and ribs removed, and diced
2 garlic cloves, minced
2 tablespoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme
1 (14.5-ounce) can diced tomatoes, drained
1/4 cup dry sherry
11/2 cups chicken stock
2/3 cup dried currants
2 teaspoons cornstarch
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Combine egg and milk in a mixing bowl, and whisk until smooth. Add breadcrumbs, almonds, and parsley, and mix well. Add turkey, and season to taste with salt and pepper. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
3. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add curry powder, ginger, and thyme to the skillet and cook, stirring constantly, for 1 minute. Add tomatoes, sherry, chicken stock, and currants and bring to a boil, stirring occasionally. Reduce the heat to low and simmer sauce, uncovered, for 10 minutes, stirring occasionally.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes or until meatballs are cooked through and no longer pink. Combine cornstarch and 1 tablespoon cold water in a small cup, and stir well. Add mixture to the skillet, and simmer for 2 minutes, or until slightly thickened. Season to taste with salt and pepper, and serve immediately.
Note: The turkey mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.