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The quintessential naan gets a delicious twist in this recipe. The Indian naan is stuffed with meatball filling resulting in this delicacy. Every bite of this naanwich is a heavenly treat for meat lovers.

Meatballs:

  • 6 garlic cloves, minced
  • 2 tablespoons minced ginger
  • 4 teaspoons ground cumin
  • 4 teaspoons ground fennel seeds
  • 2 teaspoon ground cayenne pepper
  • 2 teaspoons salt
  • 3 pounds ground turkey

 

Tomato Sauce:

  • 1 tablespoon canola oil
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 teaspoon garam masala
  • 1/4 cup golden raisins
  • 1 28-ounce can diced tomatoes, drained
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 teaspoon salt

 

Assembly:

  • 7 pieces of naan, warmed
  • 1/4 cup chopped cilantro

 

Meatballs:
  • Heat oven to 180˚C. Place the garlic, ginger, cumin, ground fennel seeds, cayenne pepper, and salt in a large bowl. 
  • Gently but thoroughly mix in the ground turkey and shape the mixture into 20 meatballs. 
  • Place meatballs on a large cookie sheet and bake at 180˚C for 20 minutes or until cooked through and no longer pink in the center.

 

Tomato sauce

  • Heat canola oil over medium high heat in a nonstick skillet. 
  • Sauté red onion for 5 to 7 minutes or until tender; mix in garlic and garam masala and sauté for 1 additional minute or until fragrant. 
  • Stir in golden raisins and tomatoes and cook 1 more minute. 
  • Place mixture in a food processor and pulse for a minute or until smooth. 
  • Stir in Greek yogurt and salt

 

To assemble the naanwiches, on the top half of each piece of naan put three meatballs.
Evenly spread sauce and cilantro on top. Fold naan over and serve.
Makes 7 naanwiches.

Not reviewed yet

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