Ingredients

The following ingredients have 4 Servings
  • 1 pound ground chicken (or turkey)
  • 1/4 large red onion (chopped small)
  • 1 jalapeno (chopped small)
  • 1 tablespoon ginger (minced or grated)
  • 1 & 1/2 teaspoons cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1 egg
  • 1/3 cup panko breadcrumbs
  • 3 tablespoons plain Greek yogurt
  • 3 tablespoons cilantro (minced)
  • 1 tablespoon butter
  • 1 clove garlic (minced)
  • 1 jalapeno pepper (finely chopped)
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 8-oz can tomato sauce ((1 cup))
  • 1 cup heavy cream
  • 1/4 cup cilantro (chopped)

Instruction

  • Preheat your oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
  • In a medium bowl, add all the ingredients for the meatballs. Use your hands to mix it until it is just combined—don’t overdo it or the meat will get tough.
  • Shape the meat into balls that are a little smaller than a golf ball. (Or any size, really, as long as they are uniform. Adjust baking times if you change the size.)
  • Place the meatballs on the prepared baking sheet. Bake at 400 for 10 minutes, or until they are browned on the bottoms.
  • Meanwhile, make the sauce. In a small bowl combine 2 teaspoons cumin, paprika, 1 teaspoon salt, and set aside.
  • Melt butter in a medium-sized pot over medium heat. Sauté garlic and jalapeno for 1 minute. Add the bowl of spices and cook for another minute.
  • Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
  • You can add the cooked meatballs to the sauce, or spoon the sauce over each individual serving. Serve this with naan and jasmine or basmati rice. (About 2 cups of uncooked rice will be enough.)