Inspired by https://sugarpeppercooks.wordpress.com/tag/tandoori/
Meatballs are a kind of dish I cook pretty often.  This time I found inspiration in Indian cooking.

Ingredients for the meatballs- 6 servings of 4 meatballs 

• 300 g ground chicken
• 300 g ground turkey
• 1 teaspoon dried dill
• 1 tablespoon chia seeds
• ½ a red onion diced
• Turmeric, tandoori mix, salt, pepper
• 1 large egg

Mix all ingredients listed above. Form balls, lined them on a backing tray, that was lined with cooking paper and bake them for about 25 to 30 minutes. Last 5 minutes’ turn on broil if they did not brown enough.

For the Zucchini bed:

• 3-4 medium zucchini ( I used green and yellow )
• Fresh or dried dill
• 1 tomato, peeled and diced (discharge the excess liquid)
• Olive oil
• Salt and pepper to taste

Wash zucchini very well and dry them in a towel or paper towel.

Shave them with a peeler lengthwise.

Bring a non-stick pan to a medium heat and add 1 table spoon olive oil. When oil is hot add the zucchini shaves. Season with salt and paper. Add the diced tomato and dill and cook for about 10 minute for a crisp texture.

 

Ingredients for the sauce:

• 1 bottle drained tomato juice
• ½ teaspoon garlic powder
• ½ teaspoon sweet paprika
• ½ teaspoon tandoori mix
• Turmeric
• Dried dill

 

Bring all the above ingredients to a simmer. Cook for about 10- 15 minutes on a low to medium heat.

When the sauce is ready just dip the meatballs in and serve them on the zucchini bed.

 

Bon Appetite!!!