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.

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.

INGREDIENTS :

• 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

INSTRUCTIONS :

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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