Here's another recipe from my pile. (ETA: I just copied and pasted this recipe from the original source and added parenthesis after each ingredient for things I changed.)
CURRIED TURKEY MEATBALLS
Adapted from Indian Food Made Easy, by Anjum Ananad, this recipe originally called for lamb and cilantro, but I had turkey and parsley in the refrigerator and the turkey made for a much lighter dish. The meatballs and gravey were delicious as is, but you can serve them over basmati rice or noodles, or stuffed into a pita sandwich. Serves 4.
For the meatballs:
1-1/2 lb ground turkey
2 Tbsp finely chopped flat-leaf parsley (I used 2 tsp dried)
3/4 tsp garam masala
1 tsp minced ginger root (1/4 tsp dried)
3 garlic cloves, minced
1 large egg
3/4 tsp kosher salt (Celtic sea salt)
For the sauce:
1 medium-large onion, minced (set aside 3 Tbsp for the meatballs)
3 Tbsp vegetable or canola oil (I used coconut oil)
2 bay leaves
1 small (2-inch) piece of cinnamon stick
1-3/4 cups chopped canned tomato
2 tsp minced ginger root (1/2 tsp dried)
3 large garlic cloves, minced
3 cups water
1/2 tsp turmeric
1 tsp red chile powder (cayenne), or to taste (I only used 1/8 tsp which was plenty)
2 tsp ground coriander
1 tsp garam masala
Kosher salt, to taste (1 tsp Celtic sea salt)
Handful of flat-leaf parsley leaves, roughly chopped
In a large bowl, using your impeccably clean hands, mix all ingredients for the meatballs, adding 3 Tbsp of the minced onion (the remainder will go into the sauce). Do not overmix, but be sure the ingredients are thoroughly incorporated. Set aside while you make the sauce.
In a deep sauce pan, heat the canola oil. Add the remaining onion, bay leaves and cinnamon stick, and saute over medium heat until the onions are golden brown, 3-4 minutes. Add the tomatoes, ginger and garlic. Cook until the oil comes to the surface, 4-5 minutes, then add 1 cup of water. Continue cooking until the water has evaporated, stirring occasionally, 3-4 minutes. Then stir constantly for 3 minutes; at this point the mixture will be a bit dry. Add the powdered spices and salt, and the remaining water. Bring to a boil, cover the pot, reduce heat to simmer, and cook for 5-6 minutes while you form the meatballs.
Form the turkey into meatballs approximately 1-1/2 inches in diameter (the size of large walnuts). Set the meatballs into the sauce, cover, and simmer for 15 minutes, shaking the pan every 2-3 minutes to turn the meatballs and coat them with the sauce. Uncover the pan and continue to cook the meatballs for 3 minutes. Add the parsley, and shake the pan or gently stir. Serve hot or at room temperature.
My dh loved it, I'm mean really loved it. Amy said, "It's ok." I thought it was good, but the aroma coming from it was better. Because of that my expectation was higher. While I didn't think it bland in and of itself, compared with the lovely smell, it was milder than I expected.