Indian Meatball Naanwiches
Ingredients:
Meatballs:
6 garlic cloves, minced
2 tablespoons minced ginger
4 teaspoons ground cumin
4 teaspoons ground fennel seeds
2 teaspoon ground cayenne pepper
2 teaspoons salt
3 pounds ground turkey
Tomato Sauce:
1 tablespoon canola oil
1/2 cup chopped red onion
2 garlic cloves, minced
1 teaspoon garam masala
1/4 cup golden raisins
1 28-ounce can diced tomatoes, drained
1/2 cup nonfat plain Greek yogurt
1/2 teaspoon salt
Assembly:
7 pieces of naan, warmed
1/4 cup chopped cilantro
Directions:
To make the meatballs, heat oven to 375˚F. Place the garlic, ginger, cumin, ground fennel seeds, cayenne pepper, and salt in a large bowl. Gently but thoroughly mix in the ground turkey and shape the mixture into 21 meatballs. Place meatballs on a large cookie sheet and bake at 375˚F for 20 minutes or until cooked through and no longer pink in the center.
Meanwhile, to make the tomato sauce, heat canola oil over medium high heat in a nonstick skillet. Sauté red onion for 5 to 7 minutes or until tender; mix in garlic and garam masala and sauté for 1 additional minute or until fragrant. Stir in golden raisins and tomatoes and cook 1 more minute. Place mixture in a food processor and pulse for a minute or until smooth. Stir in Greek yogurt and salt.
To assemble the naanwiches, top half of each piece of naan with three meatballs. Evenly spread sauce and cilantro on top. Fold naan over and serve. Makes 7 naanwiches.