I created these appetizers to highlight what makes Königsberger Klopse, decked up with Black Forest speck, remind me of Oktoberfest, which is a lovely time of year. The next best alternative to speck (a German dry-cured bacon) is prosciutto. Feel free to serve with wheat beer and senf (German mustard). Prost!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 36 |
| Yield: | 36 meatballs |
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.