CS Indian Meatball Masala with Quinoa

Make meatballs - This makes enough for two nights of dinner. Combine ground meat with egg, curry powder, garlic powder, turmeric, first part of cumin, first part of cayenne, salt, and tomato paste. Form into 1.5” (3.75 cm) wide meatballs. If the filling feels too wet to form into meatballs, you can add some breadcrumbs. (Can be done up to 1 day ahead)

Quinoa - Combine quinoa with 2x the amount of stock in a saucepan. Add in some salt, cover, and bring to a boil. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

Okra - If using fresh okra, slice off stems and then half lengthwise. If prepping right before cooking, skip to make steps #1 - 2 before returning to prep. (Can be done up to 3 days ahead)

Ginger / Onions / Cilantro - Prep as directed. (Can be done up to 4 days ahead).

Heat oven to 450F / 232C.

Toss okra with oil and spread onto a sheet pan. Roast for 20 minutes, shaking once midway through.

While okra roasts, heat a skillet or non-stick pan over medium-high heat. Add butter and then ginger, onions, coriander, paprika, second part of cumin, nutmeg, and second part of cayenne to melted butter. Saute for ~2 minutes and then add in crushed tomatoes, water, and cream. Bring to a simmer.

Drop in meatballs and simmer in sauce for 14 to 16 minutes or until meat is cooked through. Flip once midway through.

When okra is done, season with cumin and curry powder. Lightly salt and pepper and toss.

Serve meatball tikka masala with chopped cilantro and lemon wedges over quinoa, plus roasted okra on the side. Remember to save half the meatballs and 1/4 cup (59 mL) of tikka masala sauce (amount for 4 servings; adjust accordingly if customizing) for later this week.