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Lilly’s Table

 
 
© Lillys-Table.com Photo of Indian Turkey Meatballs
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Indian Turkey Meatballs

 

Just a hint of garam masala gives an Indian flare to a regular old meatball. Garam Masala is a blend of spices with a touch of cinnamon making it a fun choice in the Fall. I also recommend baking your meatballs rather then pan frying, because it is faster, less messy, and not as greasy. Enjoy with any Indian veggie dish, but it is especially nice coated with the the Coconut-Tomato Sauce.

Ingredients

  • 2 tablespoons coconut oil, or ghee
  • 1½ tablespoon garam masala
  • ½ cup green onion, finely minced
  • 1 jalapeno, minced, remove seeds
  • ½ cup rolled oats , quick-cooking or instant
  • ¾ lb ground turkey
  • ¼ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

In a skillet over medium heat, drizzle in the coconut oil. Add in the garam masala and jalapenos. Saute lightly. Take care not to breath in the fumes. Toss in the green onions, saute for a minute and then turn off the heat. Toss in the cut oats and salt. Taste this mixture. Add more salt or garam masala if they are not pronounced flavors.

Fold the egg in to the turkey and then fold in the oatmeal mixture. Scoop up the individual balls. With wet hands roll each ball into shape. Place on a baking sheet.

Bake for 14-18 minutes. Shake the pan and flip them over periodically to help them have less of a flat side. To see if they are done they will fill firm when you push on them. If you are not sure cut one in and half. It will no longer be pink in the center.