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Week of 3/9/15

Saag with Indian-Spiced Turkey Meatballs
coriander / cumin / garam masala

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Saag with Indian-Spiced Turkey Meatballs
Saag = spinach. We've used this classic Indian base as a delicious sauce for Indian-spiced meatballs, full of flavor from classic Indian spices - coriander, cumin, and garam masala.
Smarts: We've tried to make this dish super weeknight friendly using frozen spinach and canned tomatoes.
Tags
Low Calorie, Freezer Friendly
Proteins
Ground meat
Cuisines
Asian - Indian
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133

Ingredients

Metric
Servings:
4
Saag with Indian-Spiced Turkey Meatballs:
  • Spinach, frozen - 16 oz , defrosted and drained of as much liquid as possible
  • Turkey, ground - 1 lb
  • Eggs - 1
  • Garlic powder - 2 tsp
  • Coriander - 2 tsp + 1 Tbsp
  • Cumin, ground - 1 tsp + 1 1/2 tsp
  • Turmeric - 1 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Onions, medium - 1 , chopped
  • Garlic - 2 cloves , minced
  • Ginger - 1/2 inch , grated
  • Jalapenos - 1 , seeded and diced
  • Cilantro (opt) - 1/4 bunch , chopped
  • Tomatoes, diced (14 oz / 397 g can) - 1 can , drained
  • Oil, cooking - 1 1/2 Tbsp
  • Garam masala - 1/2 tsp

Prep

  1. Spinach - Remove from bag and thaw in microwave or place bag in a bowl of warm water. Once thawed, drain out as much liquid as possible using a colander.
  2. Make meatballs - Mix ground turkey with egg, garlic powder, first parts of coriander and cumin, turmeric, chili powder, and salt. Form into 2” / 5 cm wide meatballs. Cover and refrigerate if not using right away. (Can be done up to 1 day ahead)
  3. Onions / Garlic / Ginger / Jalapenos / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
  4. Puree spinach - Drain tomatoes. Using a blender, food processor, or immersion blender, blend spinach and tomatoes until smooth. (Can be done up to 3 days ahead)

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Make

  1. Heat a Dutch oven over medium-high heat and add cooking oil. Add onions, garlic, ginger, and jalapenos to heated oil. Saute and caramelize aromatics for 3 to 5 minutes. If they ever look like they’re going to burn, just add a splash of water.
  2. Add second parts of coriander and cumin, plus garam masala. Saute for another 2 minutes with spices. Again, add a splash of water if ingredients look they’re about to burn.
  3. Fold in pureed spinach and tomatoes and bring to a simmer. Place meatballs into mixture and cook for another 9 to 12 minutes, until meatballs are cooked through (turkey should cook to 165F / 74C).
  4. Remove from heat. Season to taste with salt or any more spices. Garnish with cilantro and enjoy!

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