Description
Tikka Masala Meatballs is a flavorful Whole30, dairy-free, and gluten-free dish featuring tender ground chicken meatballs baked to perfection and simmered in a rich, spiced coconut milk-based tikka masala sauce. This recipe offers a delicious fusion of Indian spices and wholesome ingredients, served best over rice or cauliflower rice for a comforting and satisfying meal.
Ingredients
For the Meatballs:
- 2 pounds ground chicken, preferably dark meat
- 1 egg
- ½ cup almond flour (or substitute panko breadcrumbs)
- 1 ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ¼ cup minced cilantro leaves and tender stems
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
For the Tikka Sauce:
- 2 tablespoons extra virgin olive oil
- ½ cup finely diced yellow onion (½ onion)
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (or to taste)
- 2 tablespoons tomato paste
- 1 cup unsweetened coconut milk
- ½ cup chicken broth
- 1 teaspoon kosher salt (plus more to taste)
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- ¼ cup freshly chopped cilantro
To Serve:
- Prepared rice or cauliflower rice
Instructions
- Make the Meatballs: Preheat your oven to 375°F and line a large baking sheet with parchment paper. In a large bowl, combine the ground chicken, egg, almond flour, kosher salt, freshly ground pepper, minced cilantro, garlic powder, and ground cumin. Use your hands to mix everything thoroughly until well combined. Roll the mixture into 1-inch diameter meatballs and place them evenly spaced on the prepared baking sheet. Drizzle the meatballs with the olive oil. Bake in the preheated oven for about 15 minutes or until the meatballs are just cooked through and lightly browned.
- Make the Tikka Sauce: While the meatballs bake, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and grated ginger, cooking and stirring occasionally until the onion is tender and translucent, about 4 minutes. Add the curry powder, garam masala, turmeric, cumin, and cayenne pepper to the skillet. Stir continuously to toast the spices until they become fragrant, about 1 to 2 minutes. Stir in the tomato paste until the mixture is well combined. Gradually whisk in the coconut milk until smooth with no lumps. Add the chicken broth and 1 teaspoon of kosher salt, then bring the sauce to a gentle simmer. Let it cook uncovered, stirring occasionally, until it reduces slightly and thickens to your liking. Taste the sauce and adjust salt or cayenne pepper as desired.
- Combine Meatballs and Sauce: Once the meatballs are cooked through, gently transfer them to the skillet with the tikka masala sauce. Carefully toss the meatballs in the sauce to coat them fully. Reduce the heat to medium-low, cover the skillet, and let the flavors meld together for about 5 minutes.
- Finish and Serve: Stir in the freshly squeezed lemon juice and sprinkle the freshly chopped cilantro over the dish. Serve the tikka masala meatballs hot over prepared rice or cauliflower rice. Enjoy this delicious, flavorful meal!
Notes
- This is an improved version of an older recipe, now much better in flavor and texture.
- Feel free to increase the cayenne pepper for a spicier sauce, according to your preference.
- Freezer Tips: Allow meatballs to cool completely before transferring to airtight containers or freezer bags, leaving space for expansion. Label and freeze. To thaw, refrigerate overnight. Reheat by placing meatballs and sauce in an oven-safe dish, cover with foil, and bake at 350°F for 20-25 minutes, stirring occasionally for even heating.
