Ingredients for sauce:
1 cup chopped onion
1 tablespoon fresh, minced ginger
2 minced garlic cloves
2 tablespoons curry powder
1/2 teaspoon cumin
3 1/2 cups low-fat chicken broth
3 tablespoons cornstarch
1 tablespoon olive oil
Ingredients for meatballs:
1 pound ground turkey breast
2 egg whites
6 tablespoons dried bread crumbs
1 teaspoon coriander
1 teaspoon salt
1/3 cup minced onion
In a saucepan sprayed with pan spray, saut? the onion, ginger and
garlic in oil until the onion is soft. Add the curry, cumin and cayenne
and stir for 1 minute. Add 3 cups of chicken broth and bring to a boil.
Combine all meatball ingredients in a bowl and roll into golf-ball-
sized meatballs.Drop into the boiling broth, cover and simmer on
low for 7 to 10 minutes until done. Remove with a slotted spoon
and set aside.
In a separate bowl, whisk the cornstarch into remaining 1/2 cup
of broth. Pour this mixture into simmering broth in saucepan and
bring it to a boil. Add salt to taste.
Cover each plate with spinach leaves and place meatballs on top.
Spoon curry sauce over meatballs and serve plain, nonfat yogurt
as a garnish.
Nutritional Analysis Per Serving:
Protein: 32 grams
Fat: 7 grams
Carbohydrates: 23 grams