Indian Turkey Meatballs over Rice

By vealam

Ingredients

• for the meatballs:
• 2 slices grainy bread
• 1/4 cup milk
• 1 pound ground turkey (I used dark meat)
• 2 cloves minced garlic
• 2 Tbs. minced parsley
• 1 Tbs. minced shallot
• 1 Tbs. garam masala
• 1/2 tsp ground turmeric
• 1/3 cup freshly grated parmesan
• 1 egg
• a pinch of salt and pepper
• for the marinara:
• 1 (1 lb 12 oz) can San Marzano (if you can find it) whole peeled tomatoes
• 3 cloves sliced garlic
• 1 white onion, cut in half
• 4 Tbs. butter
• 1 tsp dried oregano
• salt
• the rest:
• 1 cup white rice (jasmine or basmati)
• garlic naan (frozen is just fine! mine was from Trader Joe’s.)
• minced parsley for garnish

Details

Servings 1
Adapted from bevcooks.com

Preparation

Step 1

Pulse the bread in a food processor until it becomes crumbly. Place the crumbs in a small bowl and pour the milk over it. Combine with your hands until the bread is moist. Sorry.

In a large bowl, place the turkey, garlic, shallot, parsley, garam masala, turmeric, egg, and parmesan cheese. Add the bread mix and a good pinch of salt and pepper. Combine with your hands. Form 1-inch balls and place them on a tray or plate until you’re ready to cook. I let mine sit in the fridge for a couple of hours.

Place the tomatoes in a large bowl and crush with your hands. I like this part. I’m weird.

Transfer the crushed tomatoes to a large pot and add the onion halves, garlic, butter and oregano. Let simmer on low for about 45 minutes.

In the meantime, cook your rice in a rice cooker or stovetop method, whichever you prefer!

Also in the meantime, heat a little oil in a large skillet over medium high. Add the meatballs and sear on both sides until you get some good browning. Once browned, transfer the meatballs to the sauce to finish cooking, about 15 minutes. Fish out the onion halves to make room. Give a pinch of salt to the sauce at the very end.

Serve the meatballs with marinara over rice, with pieces of torn garlic naan. Garnish with parsley and eat this mess already.