For the Meatballs:
• 1 pound lean ground beef, lamb, or turkey
• 1 teaspoon freshly grated ginger
• 1 tablespoon grated onion
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• dash pepper
• 1 beaten egg
• 1/2 cup plain, dry bread crumbs
• Vegetable oil
• For the Sauce:
• 1/2 to 1 cup finely chopped onion
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon minced, jalapeno pepper
• 1 cup tomatoes, either diced or crushed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4-1/2 teaspoon black pepper
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon ground nutmeg or cinnamon
• 3/4 teaspoon salt
• 3/4 cup water, or more as needed
Directions:
Combine the ground meat, onion, and spices in a large bowl. Gently stir in the beaten egg and bread crumbs. Form into small meatballs.
In a large, non-stick skillet, heat a small amount of oil over medium-high heat. Brown the meatballs, shaking the pan frequently so that they brown on all sides. Don’t worry about cooking them through; they will cook in the sauce later. Remove browned meatballs from skillet and drain on paper towels.
In the same skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and cook until edges begin to brown. Add garlic, ginger, and jalapeno; cook 2 minutes.
Add tomatoes, all spices, and salt. Stir until tomatoes begin to break up (if using diced tomatoes). Add water; bring to a boil.
Add the meatballs, turn the heat down to a low simmer, and cook, partially covered, for 30-45 minutes, adding more water if necessary to keep the sauce from drying out. By the end, the sauce should be thick enough to coat a spoon.