Easy Tikka Masala Meatballs by The Defined Dish

This recipe was created by Alex Snodgrass of The Defined Dish. Check out her bio here and her blog here for more delicious recipes. 

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I don’t know what it is about this round of Whole30 but the only thing I have been craving is Indian food. Like, non stop craving could eat it for every meal. Probably because it is packed full of flavor, filling, and comforting. AH, all the feels. 

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This dish is a fun, quick and easy rendition of my Crockpot Chicken Tikka Masala. I really wanted that for dinner the other night and didn’t have the ingredients. I did, however, have ingredients to make meatballs. Combine that with a yummy curry sauce and DINNER IS SERVED! So much flavor and oh-so easy. 


EASY TIKKA MASALA MEATBALLS

SERVING SIZE: 2

PREP TIME

15 min

COOK TIME

20 min

TOTAL TIME

35 min


INGREDIENTS:

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

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine all of the 'for the meatballs' ingredients. Using your hands, gently combine.
  3. 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.
  4. Place in oven and bake for 30 minutes, or until cooked through and lightly browned.
  5. 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.
  6. Add the tomato paste and the garlic, and saute for 1-2 more minutes.
  7. Now add the cumin, turmeric, ginger, cayenne, and curry powder. Saute for 2 more minutes.
  8. Reduce heat to medium. Pour in the coconut milk and whisk vigorously until the spices are combined evenly in the milk.
  9. Add the juice of 1/2 lemon, and a little salt and pepper, to taste.
  10. Add meatballs back into the sauce and let simmer for about 5 minutes before serving.
  11. Serve over cauliflower rice and top with fresh cilantro. Enjoy!

NOTES:

  1. I served mine over cauliflower rice.

BY ALEX SNODGRASS
www.thedefineddish.com

David CohenComment