Curried Meatballs with Chutney

These little curry-spiced turkey meatballs are built for parties. Pop one in your mouth and the warm, earthy spice hits first, followed by a cool dip into the tangy yogurt-chutney sauce. They disappear fast.

Ground turkey keeps them lighter than beef, and skim evaporated milk with cracker crumbs gives them a tender, melt-in-your-mouth texture. Forty-eight meatballs sounds like a lot, but trust the math. You’ll need every last one.

Bake them in the oven or zap them in the microwave if you’re short on time. Either way, they come together in about half an hour.

Pro Tips

• Use a small cookie scoop to shape the meatballs quickly and keep them uniform. Even sizing means even cooking.
• Don’t skip chilling the chutney sauce for at least an hour. The flavors need time to come together, and the cold contrast against the warm meatballs is half the appeal.
• Spray the pan well. Turkey meatballs are lean and stick easily without a good coating of nonstick spray.
• Set out a small bowl of toothpicks next to the platter. These are finger food, so make it easy for your guests.