Indian Style Meatball Curry

• Meat

  • 1 lb Turkey or chicken, ground lean

• Produce

  • 1/2 cup Cilantro or parsley
  • 2 clove Garlic
  • 1/2 cup Onions
  • 1 (14.5 ounce can Tomatoes, fire-roasted

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 2 tbsp Tomato paste, canned or homemade

• Baking & Spices

  • 1/4 tsp Cayenne pepper or crushed red pepper flakes
  • 3 tbsp Curry powder, red
  • 1/4 tsp Kosher or sea salt
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Breadcrumbs

• Other

  • 1/2 cup Tomato sauce or puree (from bpa-free can or carton

Found on skinnyms.com

Description

Ingredients

• 1 pound ground lean turkey or chicken
• 1 cup breadcrumbs (panko or whole wheat breadcrumbs will work)
• 2 large eggs
• 1/2 cup chopped cilantro or parsley
• 1 clove garlic, minced
• 2 tablespoons tomato paste, canned or homemade
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon cayenne pepper or crushed red pepper flakes
• 1 clove garlic, minced
• 1/2 cup chopped onions
• 2 tablespoons olive oil, divided
• 3 tablespoons red curry powder
• 1/4 teaspoon salt, divided
• 1 (14.5 ounce) can diced fire-roasted tomatoes, including the juice (BPA-free can)
• 1/2 cup tomato sauce or puree (from BPA-free can or carton)

Directions

• Combine all of the ingredients for the meatballs, first stirring and then with hands to fully incorporate.
• Form into about 12 - 16 balls.
• Add one tablespoon of olive oil to a pan over medium high heat. Add half the meatballs, working in 2 or 3 batches. Cook meatballs for 4 to 5 minutes per side, for a total of 10 minutes, browning and cooking all the way through. Remove cooked meatballs from the pan and set aside.
• Add about 2- 3 tablespoons of the tomato juice (from the diced tomatoes) to the pan to deglaze it, scraping the bottom with a wooden spoon. When the liquid has mostly evaporated, add 1 tablespoon olive oil and onions. Cook for about 5 minutes over medium heat, until the onions are softened and translucent. Add the curry powder and about 2 tablespoons water to form a paste, cooking for about 2 minutes.
• Add the garlic and cook for an additional 20 seconds, until golden and fragrant. Add the can of diced fire-roasted tomatoes with their juice, tomato sauce or puree, and 1/4 teaspoon salt. Stir well. Return the meatballs to the pan and simmer over medium-low heat for approximately 10 minutes.
• Garnish with chopped cilantro or parsley to serve, if desired.
• Serve meatballs with sauce over, or on the side, of brown rice or quinoa or tossed with soba noodles.