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
- 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.