What happens when you’re craving both Italian and Indian? That’s right - these spicy, high-protein meatballs in a silky, fragrant sauce that will undoubtedly have you reaching for seconds.
I hope you guys enjoy these as much as I did!
𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨
For the Meatballs:
500g Turkey breast mince
1 egg
1 spring onion
2 cloves garlic
1 tsp ginger paste
Handful of coriander leaves
Salt
1/4 tsp chill powder (if you want them spicy)
1/2 tsp paprika
For the Sauce:
10ml light butter/oil/ghee
1 tin chopped tomatoes
50g fat free plain greek yoghurt
1 tsp garlic paste
2 tsp ginger paste
5 peppercorns
3 cardamom pods
3 cloves
1 cinnamon stick
1 tsp paprika
1/2 tsp chilli powder
1/4 tsp garam masala
Salt
𝙈𝙚𝙩𝙝𝙤𝙙:
Preheat oven to 175 degrees C. Line a baking tray with baking paper.
Add the ingredients for the meatballs to a large bowl and mix thoroughly (hands work best for this)
Roll the mixture into golf sized meatballs - you should get about 20 meatballs (~30g each)
Place onto baking tray and bake until brown, approx 30 minutes.
While your meatballs are in the oven, heat the butter, peppercorns, cardamom, cloves and cinnamon in a skillet or deep pan.
When the spices start to pop add in the tin of tomatoes and cook until the butter/oil starts to seep through to the top.
Add in garlic, ginger and the remaining spices.
Simmer until the sauce is nice and thick. If you want more sauce, you can add a bit of extra water.
When your meatballs are done, take them out of the oven and add them to the sauce.
Lastly, stir in the yoghurt and serve with rice and/ or naan and garnish with fresh coriander.
Macros per serve (~4 meatballs):
180 calories, 29.2g Protein, 6.6g Carbs, 4g Fat
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