Curry Turkey Meatballs on Toasted Basmati

Adapted from Indian Food Made Easy, by Anjum Ananad.  Sadly, I don't care for cilantro, so enjoy this with fresh parsley!

Ingredients

For the meatballs:
1 lb ground turkey
1/4 c finely chopped fresh curly parsley
1 tsp garam masala
1 tsp powdered ginger
1/4 tsp cayenne
1 tsp curry powder
3 garlic cloves, minced
1 large egg
3/4 tsp coarse grind sea salt

For the sauce:
1 medium-large onion, minced (set aside 3 Tbsp for the meatballs)
3 Tbsp vegetable or canola oil
1/4 tsp cinnamon
1-3/4 cups salt free chopped canned tomato (drained)
1 tsp powdered ginger
3 large garlic cloves, minced
2 cups water
1/2 tsp turmeric
1 tsp chile powder 
1/2 tsp cayenne
2 tsp ground coriander
1 tsp curry powder
1 tsp garam masala
1/2 c sliced mushrooms
1/2 c sliced zucchini
Coarse sea salt, to taste (3/4 tsp or more)
Handful of curly parsley leaves, roughly chopped
3 green onions, sliced

For the toasted rice:
1 cup basmati rice
drizzle of olive oil
2 cups sodium free chicken stock
salt and pepper to taste

Directions
In a large bowl, mix all ingredients for the meatballs, adding 3 Tbsp of the minced onion.  Be sure the ingredients are thoroughly incorporated but don't over mix. Mixture will be quite wet.  Form into loose balls/patties using a 1/4 cup measuring cup or small ice cream scoop.  In a deep sauce pan, heat the canola oil.  When medium-high, brown each meat ball on two sides, remove from heat and set aside.

While browning meatballs, toast the rice in the drizzle of olive oil on medium high heat.  When aromatic and browned, add the chicken stock, cover, and simmer 12 minutes.  Remove from heat and let stand, covered, until the meatballs are ready.

When meatballs are browned, add the remaining onion, cinnamon, and garlic to the remaining oil and saute over medium heat until the softened, 3-4 minutes. Add the drained tomatoes, ginger, and remaining spices. 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 salt and the remaining water. Bring to a boil.  Drop in meatballs, mushrooms, zuchinni, and cover the pot, reduce heat to simmer, and cook for 5-6 minutes.

Serve meatballs over rice and garnish with the sliced green onions.