Serve these savoury meatballs over basmati rice to sop up all the sauce. Some naan bread and mango chutney could also be a great accompaniment. Serve this up as a bite-size appetizer for an Indian flare of flavour at your next gathering.br br 1 tbsp (15 mL) canola oilbr 1 small onion, finely dicedbr 2 cloves garlic, mincedbr 1 tbsp (15 mL) grated fresh gingerbr 2 tsp (10 mL) curry powderbr 1 tsp (5 mL) ground cuminbr 1 tsp (5 mL) hot pepper flakesbr 1 cup (250 mL) ground raw cashewsbr 1 can (28 oz796 mL) crushed tomatoesbr 1 tsp (5 mL) saltbr ¾ cup (180 mL) low fat plain yogurtbr 2 tbsp (30 mL) unsalted butterbr 1 batch cooked Turkey Meatballs, thawed (see recipe)br br In large non-stick skillet, heat oil over medium heat and cook onion, garlic, ginger, curry powder, cumin and hot pepper flakes for about 4 minutes or until softened. Add ground cashews and stir to coat and cook for 1 minute. Add tomatoes and salt; bring to a simmer. Cook for 5 minutes. Add yogurt and butter and stir until butter is melted. Add meatballs, cover and simmer for about 5 minutes or until meatballs are heated through.br br Tip: If using frozen meatballs be sure to simmer them for about 15 minutes before adding yogurt, to make sure they are fully thawed and warmed through.br br Makes 4 servings.