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Curried Chicken or Turkey Balls



Chicken or Turkey Balls

  • 2 pounds ground, raw chicken or turkey
  • 1 teaspoon onion powder
  • 1 tablespoon curry powder
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon MSG (optional)
  • 1 egg, lightly beaten
  • 2 teaspoons salt
  • 2 teaspoons lemon juice
  • 2 tablespoons fine bread crumbs
  • 1/4 cup flour
  • 1/4 cup butter

Creamy Curry Sauce

  • 2 tablespoons butter or margarine
  • 2 teaspoons curry powder, or to taste
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 1/4 cups milk


  1. For Chicken or Turkey Balls: Combine all ingredients except flour and butter; mix well. Form into small, bite-size balls. Roll lightly in flour and sauté in butter 15 minutes or until golden brown on all sides.
  2. Serve in a chafing dish or candle-warmed casserole in Creamy Curry Sauce. Have plenty of wooden picks handy.
  3. For Creamy Curry Sauce: Melt butter; stir in curry powder. Cook over low heat, stirring, 2 to 3 minutes.
  4. Add flour, salt and pepper, mixing until well blended and smooth. Cook until bubbly, stirring constantly.
  5. Remove from heat; stir in milk. Cook, continuing to stir, until thickened.

Yield: about 90


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