For four servings you will need:
One bag of frozen turkey meatballs
1 onion, finely diced
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
1 teaspoon coriander
1 teaspoon cinnamon
1 teaspoon alspice
1 large can tomatoes, crushed or sauce
1/2 cup slivered or sliced almonds
1 tablespoon butter
Toss the meatballs on a sheetpan and roast them in a hot oven while you start the sauce. Drizzle olive oil in the bottom of a large pan over medium heat. Add the onion, salting to soften while you saute them. When they are about half done, add the garlic and ginger, stirring frequently so that they do not brown. (If they start browning I just add 1/2 cup of water so that they cook thoroughly without browning.) When the onions are transluscent add all of the ground spices. Stir to combine the spices with the onions. Add the tomatoes, stiring to combine. Add a little water or chicken broth to the sauce. Stir in the turkey meatballs. Allow the sauce and meatballs to simmer together for 5 minutes.
Now, to gild the lily. Put the butter on a microwave-safe plate. Spread the almonds over top. Pop them into the microwave for one minute. When you get them out they will look like this! Cook trick, eh?
Stir the almonds. Use half to garnish the meatballs and half to garnish the rice.