Turmeric and Ginger Meatballs with Tangy Red Pepper Sauce

This uniquely seasoned meatballs recipe strikes a delectable balance of earthy, tangy, herbaceous and smoky, with a distinct touch of heat. You prepare the meatballs without breadcrumbs (and with whatever type of meat or meat alternative you prefer) — but with tons of flavor! Then toss them in a kickin’ veggie-laden red pepper sauce and finish with a cooling yogurt drizzle. Extra bonus: This recipe packs a curcumin kick thanks to our ground turmeric.

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Ingredients Method Notes

Ingredients

For the Meatballs

1 lb Ground Beef
1/2 Small Onion Minced
1 Egg Beaten
2 tsp Simply Organic Turmeric
1 tsp Simply Organic Ginger
1 tsp Simply Organic Parsley
1/4 tsp Simply Organic Cayenne
1 tsp Kosher Salt
Olive Oil as needed

For the Red Pepper Sauce

2 tbsp Olive Oil
1/2 Small Onion Minced
1 Red Pepper Diced
1 Jalapeno Pepper Minced
2 Cloves Garlic Minced
28 oz Crushed Tomatoes
1/2 cup Chicken or Vegetable Stock
1 tbsp Brown Sugar
1 tbsp Simply Organic Smoked Paprika
Kosher Salt for taste
Simply Organic Black Peppercorns freshly ground for taste
1 Lime juiced and zested

For the Yogurt Sauce

1 cup plain Yogurt
1 Clove Garlic Minced
1 Lime Juiced
Kosher Salt for taste
Simply Organic Black Peppercorns freshly ground for taste

Method

Preheat oven to 425 degrees. Line a sheet pan with tin foil, place a baking rack on top, and spray with olive oil spray.
To make the meatballs: In a large bowl, add ground beef, onion, egg, turmeric, ginger, parsley, cayenne and salt. Using a fork, mix until well combined. Roll mixture into tablespoon-sized meatballs and place on prepared baking sheet. Bake for 30 minutes, or until golden brown and cooked through.
To make the red pepper sauce: Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion and red pepper and cook for about 7 minutes, until softened. Add jalapeño and garlic and cook for one minute more. Add crushed tomatoes, chicken stock, brown sugar and smoked paprika; bring to a boil. Reduce heat to a simmer, season with salt and pepper and cook for 30 minutes. Add lime zest and juice and season to taste.
Place cooked meatballs in sauce and let simmer for about 10 minutes.
When ready to serve, combine yogurt, garlic and lime juice, and season to taste with salt and pepper. Serve meatballs and sauce over rice, dolloped with yogurt sauce.

Notes

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Turmeric and Ginger Meatballs with Tangy Red Pepper Sauce