There's no shortage of ingredients in this complex Indian recipe, but they all serve important purposes. Nail the spice combination and enjoy the variety of flavors that makes this dish special.
Nutrition (per serving)
Calories: 386; total fat: 16.5g; protein: 37.4g; carbohydrates: 20.6g; sugar: 11.8g
Recipe and photo by Kristi Rimkus, of Mother Rimmy's Cooking Light Done Right.
Preheat the oven to 400°. Spray a nonstick baking sheet with cooking spray.
Soak wood skewers in water while combining meatball ingredients.
Combine turkey, quinoa, egg, coriander, paprika, cumin, turmeric, garlic powder, ginger, ⅛ tsp cayenne, 4 Tbsp yogurt, and 1 tsp salt in a bowl. Mix will be soft.
Preheat a large nonstick skillet sprayed generously with cooking spray over medium heat. Working in batches, use an ice cream scoop to place 6 meatballs into the pan, and brown on both sides for 3-4 minutes per side, then remove to the baking sheet. Make the second batch, and place them on the baking sheet as well.
Combine zucchini, olive oil, ½ tsp salt, and ¼ tsp pepper in a second bowl. Skewer zucchini, and arrange around the meatballs.
Bake in the oven for 15-20 minutes, taking care not to overcook or meatballs. I slice one to make sure it’s no longer raw in the middle with just a faint tinge of pink, then remove from the oven to allow the meatballs to finish cooking.
While meatballs are cooking, combine remaining yogurt, cilantro, honey, and cayenne in a bowl and chill.
Serve meatballs and zucchini with sauce.