I served this over noodles but I think it would've tasted better over basmati rice to absorb the sauce better. Next time I will also use crushed tomatoes instead of diced so it's not as lumpy.
FRAGRANT CURRIED TURKEY MEATBALLS
from The Perfect Pantry
1-1/2 lb ground turkey
2 Tbsp finely chopped flat-leaf parsley
3/4 tsp garam masala
1 tsp minced ginger root
3 garlic cloves, minced
3 Tbsp minced onion
1 large egg
3/4 tsp kosher salt
In a large bowl, using your impeccably clean hands, mix all ingredients for the meatballs, adding 3 Tbsp of the minced onion (the remainder will go into the sauce). Do not overmix, but be sure the ingredients are thoroughly incorporated. Set aside while you make the sauce.
1 medium-large onion, minced (set aside 3 Tbsp for the meatballs)
3 Tbsp vegetable or canola oil
2 bay leaves
1 small (2-inch) piece of cinnamon stick
1 28oz can of diced tomatoes, drained
2 tsp minced ginger root
3 large garlic cloves, minced
3 cups water
1/2 tsp turmeric
1 tsp red chile powder (cayenne), or to taste
2 tsp ground coriander
1 tsp garam masala
Kosher salt, to taste (3/4 tsp or more)
Handful of flat-leaf parsley leaves, roughly chopped
In a deep sauce pan, heat the canola oil. Add the remaining onion, bay leaves and cinnamon stick, and saute over medium heat until the onions are golden brown, 3-4 minutes.
Add the tomatoes, ginger and garlic. Cook until the oil comes to the surface, 4-5 minutes, then add 1 cup of water. Continue cooking until the water has evaporated, stirring occasionally, 3-4 minutes. Then stir constantly for 3 minutes; at this point the mixture will be a bit dry.
Add the powdered spices and salt, and the remaining water. Bring to a boil, cover the pot, reduce heat to simmer, and cook for 5-6 minutes while you form the meatballs.
Form the turkey into meatballs approximately 1-1/2 inches in diameter (the size of large walnuts). Set the meatballs into the sauce, cover, and simmer for 15 minutes, shaking the pan every 2-3 minutes to turn the meatballs and coat them with the sauce. Uncover the pan and continue to cook the meatballs for 3 minutes. Add the parsley, and shake the pan or gently stir. Serve hot or at room temperature.
from the book "Aesop's Fables"
translated from the Greek by the Rev. Geo. Fyler Townsend
illustratins designed by Harrison Weir
and engraved by J. Greenaway
1964, Parents Magazine Enterprises, Inc.
I purchased this book from a local thrift shop.