Turkey Meatballs in Spicy Tomato Curry

Meatballs:
1 pound ground turkey
1 medium carrot
1/2 large sweet onion
1 bell pepper or 4 small sweet baby peppers
1/2 tsp. ground ginger
1 Tbls. tandoori spice blend
1 tsp. garam marsala
1 egg
1/4 cup plain bread crumbs
Cut carrot, onion and peppers into "chunks" and place in food processor.  Pulse until the consistency is like sand.

Mix all ingredients with your hands and form golf ball size meatballs.  Brown meatballs on all sides, do not worry if they are not cooked through they will continue cooking in the curry.
While meatballs brown begin the curry.

Curry:
3 Tbls. fresh grated ginger
4 or 5 large cloves garlic grated or pressed
2 Tbls. butter
1 Tbls. olive oil
2 Tbls. tomato paste
2 cans petite diced tomatoes
3 Tbls. garam masala spice blend
hot sauce to taste

Heat oil and butter in large skillet.  Once butter is melted add grated ginger and garlic.  When the ginger and garlic mixture begins to brown add the tomato paste and cook  to 3 more minutes.  Add spices.  Once spices become fragrant add canned tomatoes.  When mixture begins to bubble add meatballs.  Reduce heat to simmer and cover.  Continue cooking for 30 more minutes, adding water if mixture becomes too dry (you want them saucy).  Serve over warm rice.