Chicken Tikka Meatballs
User Reviews
5
Chicken Tikka Meatballs
Description
The recipe starts by mixing ground chicken with almond flour, egg, and warming spices like garam masala, turmeric, and chili powder to form the meatballs, which are baked until cooked through. Meanwhile, diced onions are softened in avocado oil, followed by the addition of garlic, ginger, and spices to build a fragrant base. Tomato paste, canned tomato sauce, and full-fat coconut milk combine for a rich, aromatic sauce with subtle sweetness and creaminess.
After simmering the sauce to develop flavor, the cooked meatballs are folded in to soak up the sauce’s spice and moisture. This results in tender meatballs coated in a flavorful, lightly creamy curry-like sauce. The dish balances spices and texture well for a fulfilling meal that reflects Indian flavors.
Adjustments to sauce quantity are noted for doubling the recipe, suggesting scaling meatballs separately if extra sauce is not desired. This provides flexibility depending on preference for dipping or saucier servings.
Ingredients
Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup almond flour
- 1 tsp salt
- 1/2 tsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp Turmeric
Sauce
- 2 tbsp avocado oil
- 1 yellow onion
- 4 cloves garlic
- 1 tbsp ginger fresh grated
- 2 tsp garam masala
- 1 tsp chili powder
- 1 tsp Turmeric
- 1 tsp salt
- 3 tbsp tomato paste
- 1 15 oz tomato sauce can
- 1 coconut milk full fat, canned
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper
- Combine all meatball ingredients in a large mixing bowl
- Using a 1.5 tbsp measuring scoop, scoop out meatballs onto the baking sheet and roll into tighter balls (about 15 meatballs)
- Bake meatballs for 15 minutes and then remove from the oven
- While the meatballs bake, dice the onion, and mince the garlic and ginger
- Heat avocoado oil in a large nonstick frying pan or an enameled cast iron casserole dish over medium-low heat
- Add the diced onion to the pan and saute until soft and fragrant about 4 minutes
- Add ginger, garlic and spices to the pan and saute for another minute
- Add tomato paste to the pan and saute for another minute
- Pour tomato sauce and coconut milk to the pan, mix thoroughly and increase the heat to medium-high until the sauce bubbles
- Reduce the heat to medium-low and allow the sauce to simmer for about 15 minutes
- Turn off heat and add baked meatballs to the pan. Toss the meatballs so that they are fully covered in the sauce
Notes
- The recipe produces a generous amount of sauce; if doubling, consider doubling meatballs but not sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 761kcal | 38% |
| Carbohydrates | 26g | 9% |
| Protein | 38g | 76% |
| Fat | 60g | 92% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 185mg | 62% |
| Sodium | 2542mg | 106% |
| Potassium | 1825mg | 39% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 1275IU | 26% |
| Vitamin C | 20mg | 22% |
| Calcium | 128mg | 13% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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