Tikka Masala Meatballs | Video

Tikka masala meatballs. The name says it all. An appetizer with the meatballs dipped in lip-smacking tikka masala sauce, or a scrumptious curry to go with your favorite pasta, rice and roti, it’s going to be one of your most-loved fusion dishes of all time. Featuring a clever twist on the classic chicken tikka masala, these meatballs are packed with flavor for the ultimate foodie experience.

So, where to begin? The meatballs? Well, this dish is all about a few small changes to the classic tikka masala. The basic idea is to create a dish that’ll reflect the original flavor and taste making it extra delicious.

I started with my favorite basic meatball recipe, and added ingredients to bring in the authentic tikka masala flavor. To get the flavor just right, I used a few ground spices like cumin, coriander, garam masala and chili powder.

And yes, minced or ground chicken is the key ingredient here. While I love making these tikka masala meatballs with chicken, I bet minced turkey or lamb will also taste amazing in this recipe.

Want to learn about the secret ingredient that make these meatballs really moist? Breadcrumbs made from fresh bread. You just need to blitz the slices in a food processor to make fine crumbs. 

Once you’ve gathered all the ingredients, roll out small meatballs. At this stage, you can either bake or pan fry them. To bake them, arrange meatballs on a baking tray, and pop into a preheated oven for 20-25 minutes. Although it’s the healthiest way to make these tikka masala meatballs, pan frying is also a great option. 

Next up, the sauce. The classic tikka sauce that makes every tikka masala curry taste scrumptious. The base of the curry is a simple combo of spices, tomato paste and cream.

Best part? You can cook a huge batch of meatballs and freeze them. However, I don’t recommend freezing the sauce as the cream may split when you reheat it.

Now it’s time to think about how to serve these tikka masala meatballs. Appetizer or side dish with rice, pasta and parathas. Insanely yum!

More meatball recipes:

• Baked Tandoori Chicken Meatballs
• Swedish Chicken Meatballs
• Vegan Baked Zucchini Balls
• Bread Cheese Balls
• Malai Kofta
• Nargisi Kofta | Indian Scotch Eggs

Yield: 4

Tikka Masala Meatballs | Video

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Chicken meatballs in tikka masala sauce

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

Meatballs:

• 2 bread slices, crusts removed
• 500 g ground or minced chicken
• 1 tsp ground cumin (cumin powder)
• 1/2 tsp ground coriander (coriander powder)
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1 tsp minced garlic (garlic paste)
• 1 tsp minced ginger (ginger paste)
• 1 egg
• Juice from half of lemon
• Salt to taste

Tikka masala sauce:

• 1 tbsp oil
• 1 small onion, chopped
• 1” fresh ginger, peeled and chopped
• 1/2 tsp ground turmeric (turmeric powder)
• 1 tsp ground coriander (coriander powder)
• 1 tsp paprika
• 1/2 tsp red chili powder
• 2 tbsp tomato paste (tomato purée)
• 1/4 cup canned tomatoes (or 1 medium tomato, chopped)
• Juice from half of lemon
• 1/4 cup fresh cream
• 1 tsp garam masala
• 1 tbsp chopped coriander (cilantro) leaves
• Salt to taste

Instructions

Meatballs:

1. Preheat oven to 200C / 400F. Line a baking tray with parchment (baking) sheet. Set aside.
2. Tear bread into small pieces. Place in a food processor and process to form fine breadcrumbs. Set aside.
3. Combine together minced chicken, cumin powder, coriander powder, garam masala, red chili powder, minced garlic, minced ginger, egg, lemon juice and breadcrumbs in a bowl. Season with salt.
4. Roll out tablespoonfuls of mince mixture. Place on the baking tray. Bake for 20-25 minutes or until cooked through. Set aside.

Tikka masala sauce:

1. Heat oil in a large frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent. Add ginger. Sauté for a minute or until fragrant.
2. Add turmeric powder, coriander powder, paprika and red chili powder. Sauté, stirring constantly, for one minute or until fragrant. Add tomato paste. Sauté, stirring occasionally, for one minute.
3. Add canned tomatoes. Sauté, stirring occasionally, for 2 minutes or until soft and mushy. Bring to boil. Reduce heat to low, and simmer for 2-3 minutes.
4. Add lemon juice and cream. Stir to combine. Simmer for another 4 minutes. Add garam masala and chopped coriander (cilantro) leaves. Stir to combine. Heat through.

Notes

- You can substitute minced chicken with turkey or lamb if you like
- To cook meatballs over stovetop, heat 2 tbsp oil in a frying pan and add meatballs. Cook, turning occasionally, until all sides are browned and meatballs are cooked through.
- Freeze uncooked meatballs. Place in a single layer in a ziplock bag. Freeze. Bake from frozen.
- To freeze cooked meatballs, place in airtight containers. Thaw in refrigerator. Reheat in the oven or microwave.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 415 Total Fat 28g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 16g Cholesterol 181mg Sodium 594mg Carbohydrates 32g Net Carbohydrates 0g Fiber 3g Sugar 18g Sugar Alcohols 0g Protein 35g

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