Indian Meatballs with Raita Yogurt Sauce
This is a variation of our simple turkey meatballs base recipe. These Indian meatballs with raita yogurt sauce use ground turkey instead of beef. Decrease the saturated fat, but not the flavor!
Servings: 20 meatballs
Ingredients
Indian Meatballs
- 1 Tablespoon extra virgin olive oil or cooking spray
- 1 pound ground turkey, 93% lean or more
- ¼ cup finely diced red onion
- ¼ cup Panko bread crumbs
- 2 Tablespoons chopped fresh cilantro
- 2 Tablespoons extra virgin olive oil
- 1 large egg
- 2 teaspoons garam masala
- 1 teaspoon lemon zest (from 1 medium lemon)
- ¾ teaspoon kosher salt
- Dash pepper
Raita Yogurt Sauce
- ½ cup plain yogurt
- 2 Tablespoons chopped fresh cilantro
- ½ Tablespoon finely diced cucumber
- ½ Tablespoon finely diced red onion
- ¼ teaspoon cumin
- Salt & pepper to taste
Instructions
- Preheat oven to 425ºF. Brush a baking sheet with the oil.
- Place turkey in a large bowl. Add onion, bread crumbs, cilantro, oil, egg, garam masala, lemon zest, salt, and pepper. Mix until just combined.
- Create golf ball-sized meatballs with your hands or a portion scoop and place on the pan, spaced ~1” apart.
- Cook meatballs 12-14 minutes or until cooked through to 165°F.
- While meatballs are cooking, prepare sauce. In a small bowl, combine yogurt, cilantro, cucumber, onion, and cumin. Season with salt and pepper to taste. Serve alongside meatballs. Enjoy!
Notes
When mixing the ingredients, don’t overwork the meat. Otherwise, the meatballs will turn out tough.