Meatballs

• 1 lbs lean ground turkey
• ¼ tsp black pepper
• 2 tsp Sambal Oelek
• 1 tsp mesquite seasoning, or smoked paprika
• ½ cup Panko bread crumbs
• 1 egg

Sauce

• 3 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, pressed
• 1 tbsp fresh ginger, peeled and grated or minced
• 2 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp cardamom
• 1 tsp turmeric, or 2 tsp fresh grated
• ½ tsp cloves
• ½ tsp black pepper
• ½ cup reduced sodium chicken stock
• 1 large can crushed tomatoes, (28oz)
• 1 tbsp fresh cilantro, or toasted almond slices (optional)

In a large sauce pan, sauté onion in olive oil over low heat until translucent. Add seeds, garlic and ginger, sauté for a few minutes. Mix dry spices in mortar or small bowl. Add crushed tomatoes, stock, spices, stir to mix and cook covered over low heat for 20-30 minutes, stirring as needed to prevent sticking. In a large bowl combine meatball ingredients, mixing thoroughly, add bread crumbs until desired texture is achieved. Form into 1 inch balls and lightly brown in non-stick skillet, add to sauce, gently pushing into mixture. Cook for another 20-30 minutes stirring gently, uncovering as desired for sauce consistency. Remove from heat and serve over shaped pasta or couscous with garnish.