This is a recipe I like to fix when I’m in a hurry. Normally I don’t use prepared sauces, since many of them are loaded with sodium and calories. This idea came from my friend Melanie who told me she made chicken meatballs in a simmer sauce when she was strapped on time. I tweaked the ingredients, using ground turkey, and came up with this quick and easy recipe. I’ve used a Seeds of Change Tikka Masala sauce here, but any good brand of simmer sauce will work with this recipe. I prepare the basmati rice in the rice cooker, which can be cooking while I get everything else put together. Add a side vegetable and you’ve got a complete meal. Tonight I’m going to stir fry some cauliflower from the garden to complete my (mostly) Indian themed dinner.
The origins of Tikka Masala sauce are in dispute. While popular in many Indian restaurants, it is likely more British in origin than Indian. Chicken Tikka Masala is reportedly more popular in Britain than fish and chips. Regardless of it’s origins, it is a tasty tomato-based sauce that isn’t loaded with calories. The rice is perfect to soak up the sauce.
Curried Meatballs with Tikka Masala Sauce Print This Recipe
A Happy Acres Original
1 lb lean ground turkey (7% fat)
1 clove garlic, crushed
2 tsp ginger, minced
1 tbsp garam masala seasoning
1 dash cayenne pepper
1 tbsp fresh cilantro, chopped
1/4 cup dried bread crumbs
12 oz jar tikka masala sauce
1 cup basmati rice, cooked according to package directions
1. Mix first 7 ingredients in bowl, then form into 20 meatballs. Place in shallow baking pan and bake in 400F oven for 12-15 minutes, until done and juices are clear.
2. Pour simmer sauce in sauce pan, add meatballs and simmer covered for 10-15 minutes.
3. Serve over basmati rice.
Servings: 4 (serving = 5 meatballs, 1/3 cup sauce, 2/3 cup rice)
Nutrition (per serving):453 calories, 133 calories from fat, 14.9g total fat, 99.5mg cholesterol, 427.2mg sodium, 338.8mg potassium, 51.4g carbohydrates, 3.5g fiber, 2.6g sugar, 26.4g protein, 48.2mg calcium, 4.9g saturated fat.