- Serves: 4 to 6
- Ingredient Notes: Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
For the meatballs
- 1/2 pound ground lamb
- 1/2 pound ground dark meat turkey
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 small onion, finely chopped
- 1 tablespoon garam masala
For the sauce
- 2 tablespoons high-heat cooking oil
- 1 cup chopped onions
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 small hot chile, seeded and diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne, or to taste
- Salt, to taste
- 1/2 cup crushed tomatoes
- 1 1/2 cups water
- 3/4 cup plain yogurt
Directions
For the meatballs
Combine all ingredients in a large mixing bowl. Using a broad spatula or wooden spoon, mix together until egg and breadcrumbs are well blended and spices are evenly distributed. Form the mixture into 1 1/2-inch balls and set aside in a covered dish while you make the sauce.
For the sauce
Heat oil in a large saucepan set over high heat. Add onions and fry, stirring, until they are light brown. Stir in garlic, ginger, chile, remaining spices and salt, stirring well to evenly blend the spices. Add tomatoes and cook for an additional 2 minutes, stirring regularly. Adjust heat to medium and add water.
Gently add meatballs to the pan; cook for about 5 minutes, then gently move them around. Cook, uncovered, until meatballs are cooked through, 15 to 20 minutes more. Stir in yogurt, heat through (do not bring to a boil) and serve.
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