I would assume that when most of us think meatballs, we think of the classic plate of spaghetti topped with beef and red tomato sauce. But what if I
told you showed you a new way that veered far away from the Italian classic that we are used to? Turkey meatballs are one of my favorite ways to feel like I am eating a comfort food, without the guilt. Plus, when you stuff them full of fresh veggies and herbs, you get the most insane flavor combination! I have been getting more and more involved with Indian spices, like curry pastes and such. By topping the meatballs with a mildly spicy Tikka Masala sauce, you get to experience something fun, healthy, and on a different flavor level than most of us create or indulge in our day to day regimens. I buy my sauce at my local farmer’s market, but feel free to make your own, or use your favorite Indian simmer sauce and use these Thai meatballs as your base.
Tikka Masala Meatballs
- 1 lb. ground turkey
- 1/2 cup shredded carrot
- 2 tbsp. cilantro, chopped
- 2 tbsp. fresh ginger, grated
- 2 tbsp. coconut aminos (or soy sauce)
- 1/4 cup chopped red onion
- 2 garlic cloves, minced
- 1/2 red bell pepper, seeded and chopped
- 1/2 tsp. sea salt
- pinch of crushed red pepper
- 1 egg
- 1 cup tikka masala sauce (I prefer this one)
- 1 cup cooked jasmine rice
Preheat oven to 400 degrees, then line a muffin tin with squares of tin foil (makes for easy clean up).
In a bowl, mix together all of the ingredients, except for the masala sauce and the rice. Then roll the mixture into 2-inch sized meatballs, and place into the prepared baking sheet.
Bake for 20-25 minutes until cooked through. During the last 5 minutes of baking, heat up the masala sauce in a small saute pan. Serve the meatballs over a scoop of jasmine rice, and top with masala sauce.