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Tandoori meatballs with turmeric rice salad recipe
Tandoori meatballs with turmeric rice salad recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Budget-friendly Indian inspired meatballs served with aromatic rice and a convenient salad kit for a simple and tasty dinner.
Ingredients:
  • 57.50 gm vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 300.00 gm basmati rice
  • 500g turkey mince
  • 125.00 ml dried breadcrumbs
  • 1 egg, lightly beaten
  • 37.20 gm tandoori paste
  • 125.00 ml chopped fresh coriander leaves, plus extra leaves to serve
  • 250g packet golden supergreen salad kit (see note)
  • 1 Lebanese cucumber, thinly sliced
  • Plain Greek-style yoghurt, to serve
  • Mango chutney, to serve
Instructions:
  • In a saucepan over medium heat, heat 1 tablespoon oil. Add onion and sauté for 5 minutes until softened. Stir in garlic and turmeric, cook for 1 minute until fragrant, then add rice and stir to coat. Pour in 3 cups water, bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until rice is almost tender. Remove from heat, let it stand covered for 10 minutes. Fluff with a fork, then transfer to a large bowl to cool slightly.
  • In a bowl, combine mince, breadcrumbs, egg, tandoori paste, and 2 tablespoons of coriander. Season with salt and pepper, and mix thoroughly. Shape level tablespoons of the mince mixture into balls.
  • In a large frying pan over medium-high heat, brown the meatballs in the remaining oil, turning occasionally, for 7 to 8 minutes until cooked through and golden.
  • Combine salad mix, dressing, and almonds with rice. Mix in cucumber and remaining coriander. Divide the rice mixture among serving bowls. Top with meatballs, yogurt, and chutney. Sprinkle with extra coriander and serve.

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