You know, I really like meatballs, but I never thought I’d truly be wowed by them until tonight. And I mean WOW. I’m actually speechless. This is not a flavor combination that I would have thought to put together, but it totally knocked my socks off. And I snuck in a little extra goodness with the addition of a little spinach in the mix; it added just the right amount of green to the meat & grains. SO excited for these leftovers, and to expand my spice horizon a bit more! I’m thinking I might double the sauce next time, because personally I love a ridiculous amount of sauce and want to smother the rice as well as the meatballs, but maybe that’s just me! And a dollop of plain yogurt at the end could be great too… hmmm….
Garam Masala Spiced Meatballs with Buttery Marinara
via bev cooks
for the meatballs:
2 slices grainy bread
1/4 cup milk
1 pound ground turkey
2 cloves minced garlic
2 Tbs. minced parsley
1 Tbs. minced shallot (or about 1/2 small shallot)
1 Tbs. garam masala
1/2 tsp ground turmeric
1/4 tsp kosher salt
for the marinara:
28oz can crushed (San Marzano, if they’re available) tomatoes
3 cloves sliced garlic
1 white onion, cut in half
4 Tbs. butter
1 tsp dried oregano
1 cup white rice (jasmine or basmati)
a couple of handfuls of baby spinach
additional minced parsley for garnish
Pulse the bread in a food processor until it becomes crumbly. Place the crumbs in a small bowl and pour the milk over it. Combine with your hands until the bread is moist. In a large bowl, place the turkey, garlic, shallot, parsley, garam masala, turmeric, egg, and parmesan cheese. Add the bread mix and salt. Combine with your hands. Form 1-inch balls and place them on a tray or plate until you’re ready to cook (mine sat for about an hour).
Add the onion halves, crushed tomatoes, garlic, butter and oregano to a large pot. Let simmer on low for about 45 minutes. In the meantime, cook the rice as directed.
Also in the meantime, heat a little oil in a large skillet over medium high. Add the meatballs and sear on both sides until you get some good browning. Once browned, transfer the meatballs to the sauce to finish cooking, about 20 minutes. Fish out the onion halves if you need to make room. Give a pinch of salt to the sauce at the very end. Spoon the rice into bowls and top with a handful of spinach. Dish the meatballs and a nice spoonful or two of sauce over the top. Finish with a sprinkle of parsley and serve hot!