pen rainbow

Tuesday, February 1, 2011

Tuesday's Cupboard—Meatballs!

Something to break up the winter mealtime doldrums 


Turkey Meatballs with Fresh Cilantro-Mint Chutney


Prep time:  30 minutes
Cook time:  40 minutes
Serves:  4  (Makes about 30 meatballs)


This Indian-spiced meat mixture makes great hamburgers, too!  Try them on folded naan with a spoonful of chutney and sliced Roma tomatoes.  Adapted from Sunset, January 2011

I don't eat cute, fluffy baby animals, so this recipe which originally called for lamb had to be adapted!

Turkey Meatballs
  • 1 tsp. each ground cumin, ground coriander & ground fennel
  • 1/2 tsp. each black pepper, cinnamon & kosher salt
  • 1/4 tsp. cayenne 
  • 1/4 tsp. tumeric
  • 1.25 lb. ground turkey
  • 1 lg. egg or 1/4 c. egg substitute
Mix the above ingredients in a bowl and let it firm up in the refrigerator for about 15 minutes.
  • Cooking spray 


Chutney  
  • 3 T. of 0% Fage (pronounced, "fay-eh") nonfat Greek yogurt (Safeway carries this)
  • 1 tsp. peeled fresh ginger, cut into small chunks or cubes
  • 1/2 medium-size red, yellow or orange bell pepper, seeded & cut into chunks
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cumin
  • 2 c. (1 bunch) loosely packed fresh cilantro, rinsed, shaken & chopped for the food processor
  • 1 c. (1 bunch) loosely packed fresh spearmint leaves, rinsed & cleaned (no stems) 
  • 1 c. chopped sweet onion (Maui or some other type of sweet onion)
  • Juice of 1 fresh lemon 
Put all chutney ingredients into a food processor & whirl until smooth (fresh herbs should be finely chopped).  


Make the meatballs
Preheat oven to 350°F.

Cover a baking sheet or pizza pan with aluminum foil.  Spray with cooking spray.  

Remove meat mixture from fridge.  It will be slightly gooey and will not roll into a ball very easily, so form golfball-sized meatballs by tossing the mixture back & forth between your fingertips.  Place meatballs around baking sheet.  Bake for 35 to 40 minutes until browned & meat juices have carmelized.

Presentation 
Ladle a medium-sized pool of chutney onto each plate.  Arrange meatballs on top of the chutney.  Dollop a generous tablespoon of Fage plain Greek yogurt next to the meatballs.  Serve with red or white (or a mixture of red & white) quinoa, sliced fresh tomatoes, & freshly ground pepper.