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Tikka Masala Meatballs

Juicy, flavorful meatballs infused with Indian spices and enveloped in a creamy Tikka Masala sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground chicken or ground turkey Serves as a lean protein base that keeps the meatballs juicy and tender.
  • 1/2 cup breadcrumbs Provides structure and helps bind the meatballs together.
  • 1 large egg Acts as a binding agent.
  • 2 tablespoons olive oil Adds moisture and richness.
  • 3 cloves garlic Offers aromatic depth of flavor.
  • 2 tablespoons garam masala Infuses warmth and complexity.
  • 1 teaspoon chili powder Provides a mild heat.
  • 1/2 teaspoon turmeric Adds a golden hue and earthy flavor.
  • 1 teaspoon paprika Brings a hint of sweetness.
  • 1 teaspoon kosher salt Enhances all flavors.
  • 1/2 teaspoon black pepper Adds subtle spice.
Sauce Ingredients
  • 2 tablespoons butter Contributes to the rich flavor.
  • 1 medium yellow onion Caramelizes to create sweetness.
  • 2 tablespoons tomato paste Provides depth and richness.
  • 1 tablespoon freshly grated ginger Offers zesty sharpness.
  • 1 can crushed tomatoes Forms the base of the sauce.
  • 1 cup chicken broth Enhances flavor with added depth.
  • 1 cup coconut milk or heavy cream Delivers creamy texture.
  • 2 tablespoons fresh lemon juice Brightens the dish.
Serving Suggestions
  • 2 cups rice A perfect side to soak up the sauce.
  • 1 loaf naan bread Ideal for dipping.
  • 1/4 cup fresh cilantro Adds freshness.

Method
 

Preparation
  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. In a bowl, mix together ground chicken, breadcrumbs, egg, olive oil, garlic, garam masala, chili powder, turmeric, paprika, salt, and pepper until well combined.
  3. Roll the mixture into meatballs and place them on the prepared baking sheet.
  4. Bake in the preheated oven for 18 to 22 minutes until cooked through.
Cooking the Sauce
  1. In a skillet, melt butter over medium heat and add diced onion, cooking until softened.
  2. Add tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper. Cook for 1 to 2 minutes until fragrant.
  3. Add crushed tomatoes and chicken broth, stirring to combine. Allow to simmer for 10 minutes.
  4. Stir in coconut milk or heavy cream and fresh lemon juice, then add the baked meatballs back into the skillet. Cook until heated through.
Serving
  1. Serve the flavorful meatballs with rice and naan, garnished with fresh cilantro as desired.

Notes

For the best flavor, let the sauce simmer longer if you have time. Adjust spices to your heat tolerance. Don’t skip the lemon juice for added brightness.