Indian Meatballs Recipe With Creamy Sauce

This Indian meatballs recipe with a creamy sauce makes tender, perfectly spiced meatballs in a rich sauce inspired via butter fowl. Whole30, paleo, gluten, and dairy unfastened, the Indian meatballs encompass shredded zucchini to preserve them wet and tender! They’re a short Indian dinner and are ideal for meal prep.

Indian Meatballs Recipe With Creamy Sauce

Like manner, manner too many. You already know what I’m speaking approximately, right? those little fowl tikka masala-stimulated meatballs that show up on the lunch buffet and break out before the dinner menu takes over, the meatballs that fill a whole plate for me and disappear just as quickly.

These Indian meatballs with a creamy sauce were stimulated via the Indian flavors we love, along with an appropriate little meal prep or dinner technique: meatballs! I used my Indian Butter bird recipe as a manual, along side my pleasant Ever Paleo Italian Meatballs to create a beautiful marriage: wet and veggie-heavy little meatballs together with a rich, spiced sauce to simmer it all in.

Indian Meatballs Recipe With Creamy Sauce


  • 1 pound ground pork
  • 2 cups shredded zucchini
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 2 tablespoons fresh cilantro chopped
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon salt
  • coconut oil or ghee for frying
  • 1 pound ground chicken or 1 more pound ground pork

Indian Butter Sauce:

  • 2 teaspoons garam masala
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh ginger grated
  • 1/4 cup Fourth & Heart Original Ghee
  • 1 cinnamon stick
  • 1 15- ounce can tomato sauce or for a creamier sauce, use an 8-ounce can
  • 1 tablespoon coconut aminos or coconut sugar if desired and not on Whole30
  • 2 cups coconut cream only the solid white part from about 2 cans of Sprouts Coconut Cream
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 teaspoon salt

  1. Combine all meatball ingredients in a large bowl. Using a small disher or tablespoon, scoop out uniformly sized balls of the mixture and place on baking pans. Roll between your palms to smooth and form round balls.
  2. Heat a thin layer of refined coconut oil or ghee in a large skillet, preferably cast-iron, over medium heat. Working in batches, fry meatballs, taking care not to overcrowd, until browned. Meatballs will finish cooking in a later step, so you do not need to cook them through in this step. Transfer to a plate, and fry remaining meatballs.
  3. Once meatballs are cooked, clean out skillet. Add 1/4 cup ghee to skillet and melt over medium-low heat. Add garam masala, paprika, coriander, cayenne pepper, ginger, and cinnamon stick. Stir fry 1 minute until fragrant and a smooth, incorporated paste.
  4. Increase heat to medium and add tomato sauce and coconut aminos or sugar (Do not use the coconut sugar if on a Whole30). Simmer for 5 minutes or until sauce has thickened, stirring occasionally.
  5. Add coconut cream, lemon juice, and meatballs and simmer for 5-10 minutes or until sauce has thickened slightly and meatballs are cooked through. Add plenty of salt to taste; using enough will cut the heavy spice flavor and round out the entire dish. Serve over cooked cauliflower rice with chopped fresh cilantro.

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