Serve these savoury meatballs over basmati rice to sop up all the sauce. Some naan bread and mango chutney could also be a great accompaniment. Serve this up as a bite-size appetizer for an Indian flare of flavour at your next gathering.<br /><br />1 tbsp (15 mL) canola oil<br />1 small onion, finely diced<br />2 cloves garlic, minced<br />1 tbsp (15 mL) grated fresh ginger<br />2 tsp (10 mL) curry powder<br />1 tsp (5 mL) ground cumin<br />1 tsp (5 mL) hot pepper flakes<br />1 cup (250 mL) ground raw cashews<br />1 can (28 oz/796 mL) crushed tomatoes<br />1 tsp (5 mL) salt<br />¾ cup (180 mL) low fat plain yogurt<br />2 tbsp (30 mL) unsalted butter<br />1 batch cooked Turkey Meatballs, thawed (see recipe)<br /><br />In large non-stick skillet, heat oil over medium heat and cook onion, garlic, ginger, curry powder, cumin and hot pepper flakes for about 4 minutes or until softened. Add ground cashews and stir to coat and cook for 1 minute. Add tomatoes and salt; bring to a simmer. Cook for 5 minutes. Add yogurt and butter and stir until butter is melted. Add meatballs, cover and simmer for about 5 minutes or until meatballs are heated through.<br /><br />Tip: If using frozen meatballs be sure to simmer them for about 15 minutes before adding yogurt, to make sure they are fully thawed and warmed through.<br /><br />Makes 4 servings.<br />Prep time: 20 minutes<br />Cooking time: 10-15 minutes
