Recipe of the Day: Curried Turkey Meatballs (serves 4)
For sauce:
- 1 tbs. vegetable oil 1 c. chopped onion 1 tbs. fresh minced ginger 2 minced garlic cloves 2 tbs. curry powder ½ tsp. cumin ¼ tsp. cayenne pepper 3 ½ c. low-fat chicken broth
- 3 tbs. cornstarch
For meatballs:
- 1 lb. ground turkey 1 large egg ¼ c. dried bread crumbs 1 tsp. coriander 1 tsp. salt
- 1/3 c. minced onion
Directions:
In a saucepan, saute the onion, ginger and garlic in oil until the onion is soft. Add the curry, cumin and cayenne and stir for one minute. Add three cups of chicken broth and bring to a boil.
Combine all meatball ingredients in a bowl and roll into golf ball-sized meatballs. Drop into the boiling broth, cover and simmer on low for 7 to 10 minutes until done. Remove with a slotted spoon and set aside.
In a separate bowl, whisk the cornstarch into remaining ½ c. of broth. Pour this mixture into simmering broth in saucepan and bring it to a boil. Add salt to taste.
Serving suggestions:
Cover each plate with spinach leaves and place meatballs on top. Spoon curry sauce over meatballs and serve plain nonfat yogurt as a garnish.