Easy Tikka Masala Meatballs by The Defined Dish
I literally cant believe these gorgeous meatballs Alex created are Whole 30! She put such a creative spin on the normal meatball and added them to a super tasty Tikka Masala sauce!
EASY TIKKA MASALA MEATBALLS
SERVING SIZE: 2
FOR THE MEATBALLS
- 1/2 lb. ground veal
- 1 lb. ground beef (you can sub chicken or turkey, too)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 large egg, lightly beaten
- 1/4 cup almond flour
FOR THE SAUCE
- 1/4 white or yellow onion, diced
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp tomato paste
- 1/4 tsp. ground cumin
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground ginger
- 1/8 tsp cayenne pepper (or to taste)
- 1 tbsp. curry powder
- 1 (13.5oz) can full fat, unsweetened coconut milk
- juice of 1/2 lemon
- kosher salt, to taste
- black pepper, to taste
- Cilantro, for serving
- Preheat oven to 350 degrees.
- In a bowl, combine all of the 'for the meatballs' ingredients. Using your hands, gently combine.
- With a melon baller or a teaspoon, drop ~1 - 1 1/4 inch balls onto a parchment paper lined baking sheet (or 2). Using your hands, go back through and roll the meatballs into round circles, they don't have to be perfect.
- Place in oven and bake for 30 minutes, or until cooked through and lightly browned.
- Meanwhile, heat a skillet over medium-high heat. Add 2 tbsp. olive oil and the onion to the skillet and saute until tender, about 5-7 minutes.
- Add the tomato paste and the garlic, and saute for 1-2 more minutes.
- Now add the cumin, turmeric, ginger, cayenne, and curry powder. Saute for 2 more minutes.
- Reduce heat to medium. Pour in the coconut milk and whisk vigorously until the spices are combined evenly in the milk.
- Add the juice of 1/2 lemon, and a little salt and pepper, to taste.
- Add meatballs back into the sauce and let simmer for about 5 minutes before serving.
- Serve over cauliflower rice and top with fresh cilantro. Enjoy!
- I served mine over cauliflower rice.
BY ALEX SNODGRASS