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By Alex
36
Jan 09, 2018, Updated Jun 28, 2020
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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, a non-stop craving could, eat it for every meal. Probably because it is packed full of flavor, filling, and comforting. And these Easy Tikka Masala Meatballs help with all the feels. 
These Easy Tikka Masala Meatballs are 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.
Tikka Masala Meatballs
2017-12-18 09:18:05
Serves 2
A whole30, quick and easy rendition of Tikka Masala in Meatball form!
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
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
- 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!
Notes
- I served mine over cauliflower rice.
By Alex Snodgrass
The Defined Dish https://thedefineddish.com/
Appetizers Dinner Dinner Football Foods Gluten-Free Paleo Recipes Whole30
Welcome! I’m Alex.
I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!
Get to know Alex
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36 Comments
I know it’s a long shot, but I tried to make this and when I added the meatballs to the sauce the fat coming off of them completely ruined the sauce. Any advice for where I went wrong?
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This may be too late, but I made this last night and after I baked the meatballs, I put them in a strainer and gave them a quick rinse before adding them to the sauce. Worked perfectly! It’s worth trying the recipe again – delish!!
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This is one of my new go to recipes! The sauce is so versatile I use it on pork loin, chicken thighs, etc. I even think it’s just as good with light coconut milk!
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I made this tonight, everyone loved it, which is high praise in our house. Thanks for sharing.
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Wonderful!
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What are your thoughts on ground pork instead of veal with the beef? This will be great for the SB party tomorrow! Thanks!
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Yes ground pork will be great substitute!!
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I’ve been following your blog for my entire January Whole30 journey, and this has been my favorite recipe yet! SO flavorful, just enough heat, and pairs perfectly with the cauliflower rice on the side. It was like Indian comfort food but without the guilt/heaviness. I threw my leftovers (there wasn’t much) into a salad the next day with some Green Goddess dressing and it was fantastic! Just wanted you to know what a winner this one is 🙂
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Aw thank you so much, Taylor!!! I am so glad you loved it as much as I do! And great idea to combine it with the cool, fresh green goddess dressing. I bet that combo was fantastic!
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What percent fat would you recommend for the ground beef? I am likely to not use the ground veal so would you do a higher percent fat for the beef as a result? Thanks!
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Any will be fine in this recipe!!
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This was delicious!!! Easy to follow and although I made some slip ups, it came
out alright! Absolutely love the blog!Reply
Made this the other night–delish! Will definitely make again! The only thing I subbed was whole wheat flour for the almond flour.
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