Tandoori Turkey Meatballs
Today's Parent
* PLUS Cooking time: 6 minutes
Photo: Ryan Szulc
Delicious on rice or on their own, these meatballs have a nice kick without being too spicy.
Ingredients
-
3 tbsp
canola oil
, divided
-
1/2 cup
finely chopped yellow
onion
-
1 tsp
paprika
-
1 tsp
cumin
-
1/2 tsp
ground
coriander
-
1/2 tsp
ground
turmeric
-
1/4 tsp
ground
cardamom
-
1 lb
ground turkey
-
2 tbsp
peeled and finely chopped
ginger
, divided
-
2 tsp
finely chopped
garlic
-
3/4 tsp
salt
-
1/4 cup
tomato paste
-
2 tbsp
water
-
2 tbsp
honey
-
2 tsp
garam masala
Instructions
- Heat 1 tbsp oil in a skillet over medium. Add onion and sauté for 4 min or until lightly golden. Add paprika, cumin, coriander, turmeric and cardamom and stir for 30 sec. or until fragrant. Let cool.
- Combine turkey, 1 tbsp ginger, garlic and salt in a bowl and use a rubber spatula to scrape in onion-and-spice mixture. Mix well to combine. Use a teaspoon to form meatballs about ¾ in. in size. Heat remaining 2 tbsp oil in a large non-stick skillet over medium-high. Add meatballs and fry for 5 min. turning, or until browned all over. Remove meatballs from pan with a slotted spoon. Reserve.
- Turn heat down to medium, add remaining ginger to skillet and sauté for 30 sec., then add tomato paste, water, honey and garam masala and simmer 30 sec. or until mixture has come together (it should be uniform).
- Return meatballs to skillet and toss to coat. If sauce thickens too much, add a little more water to the pan. Serve with toothpicks.
Nutrition (per serving)
- Calories
- 38,
- Protein
- 2 g,
- Carbohydrates
- 2 g,
- Fat
- 2 g,
- Sodium
- 64 mg.