Indian Meatballs with Cilantro Couscous and Turmeric Yogurt Sauce

Here is a South Asian interpretation of a Middle Eastern favorite: pearled couscous. Couscous is versatile. It can be eaten hot, cold, or room-temperature! The turmeric sauce adds a nice creamy element to the plate. The meatballs are baked, so you can prepare the couscous and yogurt sauce while the meatballs are in the oven.

Indian Meatballs with Cilantro Couscous and Turmeric Yogurt Sauce

3-4 servings

Ingredients:

For the Indian Meatballs:

• 1 /2 lb of ground turkey
• 1 – 2 TBS of fresh ginger, grated
• 1 – 2 TBS of garlic, finely minced
• 1 TBS of garam masala
• 1 TBS ground coriander
• 1 TBS cinnamon
• 1 TBS plain Greek yogurt
• 1 egg
• Salt to taste

For the Cilantro Couscous:

• 1 – 2 cups of pearled couscous cooked to package instructions. (Note: I recommend cooking the couscous in chicken stock or vegetable stock instead of water)
• 1 TBS of olive oil
• Juice of 1/2 a lemon
• A few sprigs of fresh cilantro, chopped. You can use more cilantro if desired
• Salt to taste

For the Turmeric Yogurt Sauce:

• 1 cup of plain Greek yogurt
• 1 tsp of ground cumin
• 1 TBS of turmeric
• 1 TBS of finely minced garlic
• Juice of 1/2 a lemon
• Salt to taste

Procedure

1. Preheat oven to 350 F
2. Add all of the meatball ingredients into a mixing bowl. Combine with hands. Shape into evenly sized meatballs and place onto a foil-lined sheet pan.
3. Bake meatballs for 25-30 mins or until meatballs are fully cooked
4. While the meatballs are baking, prepare the couscous and yogurt sauce.
5. Combine the couscous ingredients and stir in a bowl.
6. Stir the yogurt sauce ingredients in a separate small bowl.
7. Once the meatballs are done, assemble on a plate and enjoy!