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.


1 large sweet potato or yam (either work)

1 package lean ground turkey meat

1 egg


1/2 large onion



curry powder

chipotle chili pepper

cajun seasoning

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

safron (optional)


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!



Recipe: Mushroom and Spinach Stuffed Chicken Breast
January 24, 2009, 8:52 am
Filed under: Recipe

Hey guys! I’m slowly working on geeting some recipes up, and I thought I’d start with the stuffed chicken breast I made a little while ago since I’ve had a special request from the lovely Lara. This recipe is actually really easy to make but it sounds all fancy- don’t you love that?

Mushroom and Spinach Stuffed Chicken Breast (Serves 2)


2 chicken breasts- boneless, skinless


approximately 10 small or 6 large mushrooms caps (I like the button kind but it’s up to you)




extra virgin olive oil


Preheat oven to 400

Place chicken breasts between two sheets of something thin- ex: wax paper or large Ziploc bags (I used the latter and it worked well). Use a mallet/meat pounder to pound the breasts and make them thin- they should be pounded to about 1/4 inch thickness. If you don’t have a mallet just use something heavy (I used a heavy skillet). Make sure to pound the meat from the center of the breast outward.

Take the chicken out of the bag/wax paper and pat dry (this well help them brown better later on). Add salt and pepper to taste. Note: Feel free to add whatever other spices you like to the chicken breast. Next time I’m thinking of incorporating rosemary or a really wonderful chicken rub spice I have- it’s completely up to you.

Chop spinach and mushroom. Put on skillet and sautee. Add salt, pepper, and garlic to taste.

Transfer spinach & mushroom mixture to a blender, food processor, or bullet of some sort. Blend well, until the mixture becomes pretty finely ground. There should be no large chunks of mushroom or spinach once you are done blending- think almost like a thick, course paste.

Place a spoonful of the spinach & mushroom mixture in the center of each breast. Wrap and roll the breast over the mixture (kind of like you would with a burrito). Secure the stuffing inside the breasts by using toothpicks to make it all stay wrapped together.

Heat some extra virgin olive oil on a skillet.

Once oil is hot, add breasts to the skillet and brown on all sides (this should take about 1-2 minutes per side). Transfer chicken breasts to baking tray and bake at 400 degrees until breasts are fully cooked, about 10 minutes.

Here’s the finished product with some roast veggies on the side: