Inna Scribbles


Recipe: Indian Style Meatballs
February 11, 2009, 4:38 pm
Filed under: Meals, Recipe

I really love this recipe because Indian food is so high calories and indulgent but this recipe gives you a way to enjoy much of the same taste in a healthy meal! The sweet potato/yam acts as a thick, curry-like base but has no added dairy or fat at all. I hope you guys enjoy it as much as I do.

Ingredients:

1 large sweet potato or yam (either work)

1 package lean ground turkey meat

1 egg

breadcrumbs

1/2 large onion

salt

pepper

curry powder

chipotle chili pepper

cajun seasoning

crushed red pepper flakes/ red chili flakes (either work)

safron (optional)

Directions:

Peel the sweet potato/yam and cut it into small pieces (the smaller you cut them the faster they cook through!). Throw into boiling water and cook until soft (fork should be able to go through easily)

While the sweet potato is cooking, prepare the meatballs. In a bowl mix: 1 package of lean ground turkey meat, 1 egg (beaten), 1/2 large onion (grated), breadcrumbs (approximately 1/3 cup) , salt/pepper (to taste). Mix all the ingredients together and form into meatballs. Throw the meatballs into boiling water and cook for approximately 2-3 minutes, just long enough for them to take form and stick together. After 2-3 minutes, take the meatballs out of boiling water and set aside.

Back to the sweet potato/ yam 🙂 One they are thoroughly cooked and soft, drain all excess water. Transfer to blender or magic bullet and puree (if using a bullet it may take a few times to get all the sweet potato/yams pureed since the whole thing probably won’t fit in. Use water that the meatballs were cooking in and add some of it into the blender/bullet along with the sweet potato/yam to make the consistency a bit more watery. It’s hard to say the water to sweet potato/yam ratio because it depends on the consistency you want your “curry” to be. For thicker consistency use less water (maybe 1/2 cup per sweet potato/yam); for a bit of a thinner consistency try using more water (maybe 1 cup per sweet potato/yam). Always better to start with less water, and add more in until you get it to the consistency you like.

Transfer pureed sweet potato/yam to large bowl. Add the following spices (note- all spices are to taste but I’ll tell you how much I use to make it how I like it- you should know that I like my food spicy and add less if like your your food mild):

curry powder- 1 T

chipotle chili pepper- 1.5 t

cajun seasoning- 1T

crushed red pepper flakes/ red chili flakes- 1.5 t

safron- 1 t

salt/pepper- to taste

Taste the mixture after you’ve finished adding spices and add more of whatever you want to taste.

Put meatballs in large pot. Pour sweet potato/yam mixture over meatballs. Heat and bring to a boil. Lower heat to medium-low/low and cook for about 40-45 minutes. Serve and enjoy!

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6 Comments so far
Leave a comment

thanks SO much for posting the recipe…i’m going to make this my “slow cooker” meal for next week!

Comment by sue

of course! I really hope you enjoy 🙂

Comment by innascribbles

I adore Indian food, but have yet to attempt making it at home. Using sweet potatoes in the sauce is a fantastic idea. Thanks for the recipe!

Comment by Lauren

All my other attempts at making Indian food at home have been a huge fail- this is the only successful one thus far but I maybe to come up with more someday. I really hope you enjoy the recipe!

Comment by innascribbles

[…] made inna’s indian meatballs. i’ve been thinking of them ever since i saw them on her blog- and they did not […]

Pingback by sweet potato curry! «

Wow yummyy

Comment by Akansha's Recipe




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