Tikka Masala Meatballs
Tikka Masala Meatballs - an easy and delicious weeknight dinner recipe (also perfect for meal prep) that your whole family will love!
Ingredients
- 1-2 tablespoons ghee
- 1-2 tablespoons garlic minced
- 1 sweet yellow onion diced
- 2 teaspoons fresh ginger grated
- 2 teaspoons ground coriander
- 2 teaspoons ground paprika
- 1-2 teaspoons garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon red chili powder
- 15 ounces tomato sauce
- 1 cup full fat coconut milk
- 1 teaspoon fresh lemon juice
- 1 pound ground chicken
- ½ cup almond flour
- 1 large egg
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil sub avocado oil
Serving Suggestions:
- homemade cauliflower rice
- regular cooked rice
- fresh cilantro chopped
Instructions
- Sauté: Bring a medium saucepan to medium-high heat and add 1-2 tablespoons ghee. Once ghee has melted, add 1-2 tablespoons garlic. Let cook, moving around the pan, until aromatic, about 1 minute. Add diced onions and let cook down, about 2-3 minutes.
- Simmer Sauce: Add 2 teaspoons fresh ginger, 2 teaspoons ground coriander, 2 teaspoons ground paprika, 1-2 teaspoons garam masala, ½ teaspoon ground turmeric, ½ teaspoon ground cumin and ¼ teaspoon red chili powder. Stir to combine. Pour in 15 ounces tomato sauce, 1 cup full fat coconut milk and 1 teaspoon fresh lemon juice. Stir to combine and bring to just under a simmer. Cover.
- Make Meatball Mixture: Combine 1 pound ground chicken, ½ cup almond flour, 1 large egg, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon garlic powder and ½ teaspoon ground black pepper in a medium mixing bowl.
- Make Meatballs: Use a cookie dough scoop to scoop out approx. 1 ½ tablespoons of meatball mixture, forming a ball, and place on a large plate. Continue until all of the meatball mixture is used. (See Notes)
- Sear Meatballs: Take large cast iron skillet and bring to medium-high heat. Add 1 tablespoon olive oil and use a spatula to spread evenly to coat the pan. Add chicken meatballs and sear on all sides, about 3 minutes.
- Simmer in Sauce: Turn down heat to medium and then add the tikka masala sauce. Cover and let simmer 15 minutes, stirring occasionally. Use a meat thermometer to ensure meatballs have reached in internal temp of 165℉ to ensure they are fully cooked.
- Serve: Enjoy with homemade cauliflower rice (Whole30/Paleo) or with regular cooked rice and top with fresh cilantro!
Notes
- Ghee: If you aren't concerned with Whole30/Paleo feel free to use real butter. If you are dairy-free then you can use olive oil.
- Ground Chicken Substitute: I have only ever tested this recipe with ground chicken! Feel free to try something else (like turkey) and report back!
- Almond Flour Substitute: I have only ever made these with Bob's Red Mill Almond Flour, but people have reported making other similar recipes with Bob's Red Mill Casava Flour with good results - Let me know if you try something different!
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
- Coconut Milk: I know some people aren't huge fans of the flavor of coconut milk - honestly you can't really taste it in the this recipe with all the other flavors and spices at play. You CAN sub an almond milk creamer, but it might not be as thick and creamy - FYI. For best results, use coconut milk.
- Can I make the meatballs in the oven? Yes! You can place the meatballs on a parchment-lined baking sheet and bake at 375 for approx. 18-20 minutes (or until they reach 165 in the center). Remove from oven and then combine with sauce.
Nutrition
Calories: 486kcal | Carbohydrates: 16g | Protein: 28g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1183mg | Potassium: 1162mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1055IU | Vitamin C: 12mg | Calcium: 94mg | Iron: 5mg
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