2 Tablespoons minced fresh italian flat leaf parsley
1 Tablesppon minced shallot
1 Tablespoon Garam Masala
1/2 teaspoon ground turmeric
1/3 cup fresh grated parmesan cheese, plus more for topping
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 pound ground turkey
2 Tablespoon vegetable oil
1/3 cup chicken broth, for deglazing pan
Marinara Sauce
2 Tablespoons butter
1 teaspoon Garam Marsala
1 cup chopped onion
3 teaspoon minced fresh garlic
1 (28 oz.) can crushed tomatoes
1 Tablespoon brown sugar
1 teaspoon dried leaf oregano
1 teaspoon garlic salt
1/2 teaspoon fresh ground pepper
In a medium bowl, mix together bread cubes and milk and let soak for 5 minutes; mash with fork. Add egg, garlic, parsley, minced shallot, Garam Masala, turmeric, Parmesan Cheese, and garlic salt and pepper, Whisk all together with fork. Gently fold in ground turkey into wet mixture until completely combined. Form mixture into 1-inch meatballs.
Place vegetable oil in bottom of large skillet over medium high heat. Brown meatballs on both sides until deeply browned, about 5 minutes per side. Deglaze pan with chicken broth. Meanwhile, make the Marinara sauce. In large saucepan or soup pot, Brown butter, Garam Masala, onions, and garlic until translucent, about 5 minutes. Stir in crushed tomatoes, brown sugar, oregano, and garlic salt and pepper and bring to a boil.
Stir in browned turkey meatballs; reduce heat and simmer, covered, for about 20 minutes. Taste for seasoning. Serve over hot cooked Basmati or Jasmine rice topped with grated Parmesan cheese with warm Naan bread on the side.
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2 Tablespoons minced fresh italian flat leaf parsley
1 Tablesppon minced shallot
1 Tablespoon Garam Masala
1/2 teaspoon ground turmeric
1/3 cup fresh grated parmesan cheese, plus more for topping
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 pound ground turkey
2 Tablespoon vegetable oil
1/3 cup chicken broth, for deglazing pan
Marinara Sauce
2 Tablespoons butter
1 teaspoon Garam Marsala
1 cup chopped onion
3 teaspoon minced fresh garlic
1 (28 oz.) can crushed tomatoes
1 Tablespoon brown sugar
1 teaspoon dried leaf oregano
1 teaspoon garlic salt
1/2 teaspoon fresh ground pepper
Directions:
In a medium bowl, mix together bread cubes and milk and let soak for 5 minutes; mash with fork. Add egg, garlic, parsley, minced shallot, Garam Masala, turmeric, Parmesan Cheese, and garlic salt and pepper, Whisk all together with fork. Gently fold in ground turkey into wet mixture until completely combined. Form mixture into 1-inch meatballs.
Place vegetable oil in bottom of large skillet over medium high heat. Brown meatballs on both sides until deeply browned, about 5 minutes per side. Deglaze pan with chicken broth. Meanwhile, make the Marinara sauce. In large saucepan or soup pot, Brown butter, Garam Masala, onions, and garlic until translucent, about 5 minutes. Stir in crushed tomatoes, brown sugar, oregano, and garlic salt and pepper and bring to a boil.
Stir in browned turkey meatballs; reduce heat and simmer, covered, for about 20 minutes. Taste for seasoning. Serve over hot cooked Basmati or Jasmine rice topped with grated Parmesan cheese with warm Naan bread on the side.
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