Tandoori Meatballs with zucchini

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 DSCN6677

  • 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!!!





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