Curry Meatballs with Sweet Potatoes, Jasmine Rice…

November 10, 2011 No comments » [ssba]

Indian Food… Bing Bang Boom in your mouth! This dish is savory, a little bit spicy and just plain perfection!! It’s easy to make and you’ll never know you’re eating healthy because it tastes sinful! Pairs wonderfully with Ponte’s 2010 Moscato.


1 Lb Ground Turkey Breast or Ground Chicken Breast
1 Whole Onion, Chopped
8 Cloves of Garlic, Minced
2 t Curry Powder
2 t Lawry’s Seasoning Salt
1 t Garam Masala
3 T Olive Oil
3-4 Sweet Potatoes, Peeled and Diced
2 t Smoked Paprika
1-2 t Powdered Chile (More or less depending on how spicy you want it)
4 t Powdered Tomato Bouillon
4 C Water
1/4 C Cilantro, Chopped

Mince and chop the garlic and onion. In a bowl combine the turkey, 1 tablespoon of the garlic, curry powder, lawry’s, and garam masala. Do not over mix, just until well combined. Form your meat into balls, this recipe yields about 23.

Heat the oil and start cooking your meatballs. Brown on all sides but don’t worry about fully cooking them. Peel and dice your sweet potatoes. Remove the meatballs from the pan. Add the remaining garlic, onion and sweet potatoes. Cook for approximately 3-4 minutes. Add the Smoked Paprika and the Chile Powder. Cook for another 1-2 minutes. Add an additional 2-3 teaspoons of curry powder, and the tomato bouillon.

Add the meatballs back into the pan with the cilantro and simmer for 15-20 minutes…

Jasmine Rice:

2 C Jasmine Rice
4 C Water
2 t Olive Oil
1 t Salt

Combine all ingredients in a saucepan. Bring to a boil and reduce to a simmer, cover and cook until you no longer see water. Turn flame off and keep covered for an additional 15 minutes.


2 C Whole Wheat Flour
1/2 t Salt
1 T Olive Oil (I used Garlic Oil)
3/4 C of HOT Water

Combine all ingredients in a large bowl. Knead by hand or with a stand mixer for 10 minutes. Let the dough rest for 5-10 minutes. Divide the dough into 12-15 pieces. Flour your surface and roll out. Heat your skillet. Place the Roti on hot skillet and cook until bubbly. Cook on both sides.

Raspberry Frozen Yogurt:

4 C Fage Greek Yogurt
1/2 C Coconut Syrup
1 t Vanilla
1 T Lemon Juice
1 6oz Container Organic Raspberries

Blend the Raspberries with the lemon juice. Combine all ingredients and mix well. Add to Ice Cream Maker and churn for about 15-20 minutes. Place in an airtight container and freeze for at least 1 hour.

Jeanette Ferguson
Wine Club Member Contributor

Posted by , November 10, 2011 No comments

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