Turkey Zucchini meatballs in a zesty sauce

Ingredients for the meatballs

• 1 small onion chopped

·         1 green chili pepper (such as Serrano or Thai chili) chopped

·         2 chopped garlic

·         1 tsp crushed ginger 

·         1 lb ground turkey

·         2 tbsp chickpea flour

·         1 Zucchini grated 

·         2 tbsp chopped mint

·         2 tbsp chopped cilantro 

·         1 egg

·         1 tsp freshly squeezed lemon juice

·         2 Tbsp Maani’s Curried Spice Blend  

·         1 tsp black pepper pepper

·         1 tsp kosher salt

For the curry

·         1 small onion chopped

·         1 cup of crushed tomato 

·         1 green chili pepper (such as Serrano or Thai)

·         2 tbsp neutral oil

·         1 tsp cumin seeds

·         3 whole cloves

·         1 inch cinnamon stick

·         1 bay leaf

·         1-2 green cardamom pods

·          2 cloves chopped garlic

·         1/2 inch piece chopped ginger

·         3 tbsp plain whole milk yogurt

·         2 tbsp Maani’s Ch Tikka Masala Blend

·         1 ½ tsp salt

·         ¼ cup of water  

·         1-2 tbsp cilantro leaves

INSTRUCTIONS 

Meatballs:

o    Combine all the ingredients in a bowl.

o    Using a bit of oil to grease your hands, form into meatballs about 1 ½ inch in diameter. You can also use a cookie scoop to make this go faster. It should make around 25 meatballs and then heat up some neutral oil in a medium size fry pan and saute until golden brown on each side. 

Curry:

o    Heat another fry pan over medium high heat. Add the oil and whole spices and cumin seeds, and allow them to sizzle for a few seconds. Then add the chopped onion and sauté, stirring often, for 7-8 minutes, or until golden.  Add the garlic and ginger & sauté another 2 minutes, until the onions have deepened even more in color. Add the Maani’s Ch tikka masala spice blend and fry until aromatic (2 minutes) then add the crushed tomatoes followed by the yogurt, and salt. Sauté for 4-5 minutes or until the oil starts to separate from the mixture.

o    Add the water and raise the heat to bring to a boil. When the water comes to a boil, lower the heat and arrange the meatballs in a single layer and allow it to cook for 10 minutes. Uncover and gently stir the meatballs.

o    Finally taste and add salt or red chili flakes, if needed. Sprinkle Maani’s Curried Chickpea Spice blend on top and cilantro. Serve hot over basmati rice or naan.