Chicken Tikka Masala Meatballs (Whole 30) (Paleo)

A paleo spin on a longtime favorite: Chicken Tikka Masala in meatball form.

Paleo Tikka Masala Meatballs with Cauliflower Biryani Rice #whole30 #GF #dairyfree

Paleo Tikka Masala Meatballs with Cauliflower Biryani Rice – coming soon!

If you’re a fan of this dish already, you’re probably aware that it is technically NOT a purely authentic Indian dish, but was rather developed in the UK (and of course heavily influenced by Indian cuisine). As I’ve been experimenting with a variety of meatball combinations on a recent Whole 30, the idea for this variation seemed like a very necessary natural addition to my repertoire.

Note on preparation: I like to make the meatball mixture the night before, so as to let the flavors ‘marinate’ a bit, as you would do with the chicken if you were making the original dish. But you can easily do it all in one go as well. 

The spices from Penzey’s that helped create this? Not actually a sponsored post, though it would be understandable if you thought so.  I just love them THAT MUCH. Check them out online, or if you have a store nearby, make haste. Betcha won’t be able to leave without at least ONE new herb or spice.

P.S. But where’s the rest of the food, you say? The accompanying cauliflower rice deserves its own post, so look for it next week!

CHICKEN TIKKA MASALA MEATBALLS

MEATBALLS:

2 pounds ground chicken (preferably dark meat)
1 egg
1/2 cup almond meal
zest of one lemon (save juice for sauce)
1 teaspoon ginger paste
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon salt

SAUCE:

1 tablespoon coconut oil
1/2 onion, diced (save the other half for the rice)
3 cloves garlic, minced
1 1/2 teaspoons garam masala
1 teaspoon cumin powder
1/2 teaspoon ground coriander
juice of aforementioned lemon
1 28 ounce crushed tomatoes
1 14 ounce can coconut milk

For the meatballs, easy peasy. Mix all ingredients together by hand until well-incorporated. Save the lemon for the sauce! You can leave the mixture for several hours or overnight, until you’re ready to proceed with the rest. Once you’re set to go, form the mixture into golf ball sized balls – if your mix is very sticky, it helps to rinse your hands occasionally so as to smooth the surface well.

Heat a large skillet over medium high and add the meatballs, turning every few minutes, until lightly browned all around (They won’t be cooked through, and that’s okay! Remove and set aside.

On to the sauce! Add coconut oil and diced onion (save the other half for cauliflower rice, if you’re making it). Saute for a few minutes, then add garlic and spices. Cook for several more minutes, until onion is starting to brown. Add the lemon juice and deglaze the pan a bit (getting all the yummy brown bits off the bottom of the pan), then stir in the crushed tomatoes and coconut milk.

Bring to a boil, then reduce to a simmer and add the meatballs back in, cooking for about 25 minutes uncovered, so the sauce reduces and thickens a bit while the meatballs cook through. Serve a la carte or over the rice of your choice – perhaps the forthcoming cauliflower rice.

Paleo Chicken Tikka Masala Meatballs #whole30 #GF #dairyfree

Paleo Chicken Tikka Masala Meatballs

Tikka Masala Meatballs with Cauliflower Biryani Rice
 
Prep time
Cook time
Total time
 
A paleo spin on a longtime favorite: Chicken Tikka Masala in meatball form.
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4-6 servings
Ingredients
  • MEATBALLS:
  • 2 pounds ground chicken (preferably dark meat)
  • 1 egg
  • ½ cup almond meal
  • zest of one lemon (save juice for sauce)
  • 1 teaspoon ginger paste
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • SAUCE:
  • 1 tablespoon coconut oil
  • ½ onion, diced (save the other half for the rice)
  • 3 cloves garlic, minced
  • 1½ teaspoons garam masala
  • 1 teaspoon cumin powder
  • ½ teaspoon ground coriander
  • juice of aforementioned lemon
  • 1 28 ounce crushed tomatoes
  • 1 14 ounce can coconut milk
Instructions
  1. For the meatballs, easy peasy. Mix all ingredients together by hand until well-incorporated. Save the lemon for the sauce! You can leave the mixture for several hours or overnight, until you're ready to proceed with the rest.
  2. Once you're set to go, form the mixture into golf ball sized balls - if your mix is very sticky, it helps to rinse your hands occasionally so as to smooth the surface well.
  3. Heat a large skillet over medium high and add the meatballs, turning every few minutes, until lightly browned all around (They won't be cooked through, and that's okay! Remove and set aside.
  4. On to the sauce! Add coconut oil and diced onion (save the other half for cauliflower rice, if you're making it). Saute for a few minutes, then add garlic and spices. Cook for several more minutes, until onion is starting to brown. Add the lemon juice and deglaze the pan a bit (getting all the yummy brown bits off the bottom of the pan), then stir in the crushed tomatoes and coconut milk.
  5. Bring to a boil, then reduce to a simmer and add the meatballs back in, cooking for about 25 minutes uncovered, so the sauce reduces and thickens a bit while the meatballs cook through.
  6. Serve a la carte or over the rice of your choice - perhaps the forthcoming cauliflower rice.

#Paleo Tikka Masala Meatballs #whole30 #GF #dairyfree

Tikka Masala Meatballs

— posted by Anne

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: