Nutritional Information
| Calories | 390 | Fat | 19g |
| Protein | 23g | Cholesterol | 70mg |
| Carbohydrates | 30g | Sodium | 680mg |
| Fiber | 6g | Saturated Fat | 4g |
| Sugars | 11g |
Ingredients
BULGUR WHEAT
1 cup low-sodium vegetable broth
1 cup quick cooking bulgur wheat
1 cinnamon stick
1 lime, zested
1 large tomato, chopped
2 tablespoons chopped flat leaf parsley
4 tablespoons olive oil
½ teaspoon salt
MEATBALLS
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
2 teaspoons finely grated fresh gingerroot
2 teaspoons minced garlic
1 teaspoon lemon juice
1 teaspoon chili powder
1 teaspoon dried thyme leaves
1 teaspoon plain yogurt
⅓ cup whole wheat breadcrumbs
1 egg white
½ teaspoon salt
¼ teaspoon freshly ground pepper
GRAVY
1 tablespoon olive oil
2 cups chopped onion
2 teaspoons finely grated fresh gingerroot
2 teaspoons minced fresh garlic
5 large tomatoes, chopped
1 tablespoon turmeric powder
2 teaspoons coriander powder
1 teaspoon cumin powder
2 teaspoons chili powder
2 teaspoons granulated sugar
2 teaspoons chopped cilantro leaves
½ cup plain yogurt
2 teaspoons dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper
slices of lime, if desired
Directions
Heat oven to 350°F.
To make bulgur wheat: In small saucepan bring vegetable broth to boil over medium high heat. Remove from heat and add bulgur wheat, cinnamon stick and lime zest. Cover 50 minutes or until bulgur wheat is tender. Add tomato, parsley, olive oil and salt. Fold ingredients together, cover until ready to serve.
While bulgur is resting, in large bowl combine ground turkey, ginger, garlic, lemon juice, chili powder, thyme, yogurt, breadcrumbs, egg white, salt and pepper. Mix well to combine. Prepare baking sheet with cooking spray or parchment paper. Form turkey mixture into meatballs 1-inch in diameter and place 1-inch apart on prepared baking sheet. (24 meatballs total.) Bake 22 minutes and until 165°F. in the middle as measured by a meat thermometer. Always cook to well-done. Remove from oven, cover and set aside.
To make gravy: In large skillet over medium-high heat, cook olive oil and onions until golden brown. Add ginger and garlic; sauté 1 minute. Add tomatoes and cook 3 to 5 minutes or until tender. Add turmeric, coriander, cumin, chili powder and sugar. Cook 5 minutes. Add cooked meatballs and coat gravy. Heat 15 minutes. Add yogurt, thyme, salt and pepper.
Serve the Tikka Masala Turkey Meatballs with the flavorful Bulgur Wheat. Garnish with lime slices, if desired.
Always cook to an internal temperature of 165°F.
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