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

Name: Saag with Indian-Spiced Turkey Meatballs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Spinach, frozen, defrosted and drained of as much liquid as possible; 1 lb Turkey, ground; 1 Eggs; 2 tsp Garlic powder; 2 tsp + 1 Tbsp Coriander; 1 tsp + 1 1/2 tsp Cumin, ground; 1 tsp Turmeric; 1/2 tsp Chili powder; 1/2 tsp Salt; 1 Onions, medium, chopped; 2 cloves Garlic, minced; 1/2 inch Ginger, grated; 1 Jalapenos, seeded and diced; 1/4 bunch Cilantro (opt), chopped; 1 can Tomatoes, diced (14 oz / 397 g can), drained; 1 1/2 Tbsp Oil, cooking; 1/2 tsp 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.

Ingredients

Metric

Servings:

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

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.
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)
Onions / Garlic / Ginger / Jalapenos / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
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

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.
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.
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).
Remove from heat. Season to taste with salt or any more spices. Garnish with cilantro and enjoy!

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