Indian Turkey Meatballs with Rice

Meatahbaaaaalls!!! With a little Indian flair. 20150127_185704

I have a pretty recent love affair with Indian food. So I flipped a little when I saw this recipe. It has a simple marinara and Indian spiced meatballs served over rice. And I got garlic naan from Trader Joe's, because carbs.

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Yummy marinara simmering away.

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After mixing and rolling the meatballs, they go into the pan to brown. Get them nice and crispy on the outside and...

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into the sauce they go! These guys will finish cooking in the marinara.

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Serve over basmati rice, with warm naan, and inhale.

Recipe:

From Bev Cooks

Ingredients:

  • 2 slices grainy bread
  • 1/4 cup milk
  • 1 pound ground turkey (I used dark meat)
  • 2 cloves minced garlic
  • 2 Tbs. minced parsley
  • 1 Tbs. minced shallot
  • 1 Tbs. garam masala
  • 1/2 tsp ground turmeric
  • 1/3 cup freshly grated parmesan
  • 1 egg
  • a pinch of salt and pepper
  • 1 (1 lb 12 oz) can San Marzano (if you can find it) whole peeled tomatoes
  • 3 cloves sliced garlic
  • 1 white onion, cut in half
  • 4 Tbs. butter
  • 1 tsp dried oregano
  • salt
  • 1 cup white rice (jasmine or basmati)
  • garlic naan (frozen is just fine! mine was from Trader Joe’s.)
  • minced parsley for garnish

Directions:

Pulse the bread in a food processor until it becomes crumbly. Place the crumbs in a small bowl and pour the milk over it. Combine with your hands until the bread is moist.

In a large bowl, place the turkey, garlic, shallot, parsley, garam masala, turmeric, egg, and parmesan cheese. Add the bread mix and a good pinch of salt and pepper. Combine with your hands. Form 1-inch balls and place them on a tray or plate until you’re ready to cook.

Place the tomatoes in a large bowl and crush with your hands.

Transfer the crushed tomatoes to a large pot and add the onion halves, garlic, butter and oregano. Let simmer on low for about 45 minutes.

In the meantime, cook your rice in a rice cooker or stovetop method, whichever you prefer!

Also in the meantime, heat a little oil in a large skillet over medium high. Add the meatballs and sear on both sides until you get some good browning. Once browned, transfer the meatballs to the sauce to finish cooking, about 15 minutes. Fish out the onion halves to make room. Give a pinch of salt to the sauce at the very end. (We actually sliced the onion, and added it back to the sauce).

Serve the meatballs with marinara over rice, with pieces of torn garlic naan. Garnish with parsley.