Indian Meatballs with Creamy Sauce (Whole30, Paleo) Recipes
Perfectly spiced, tender Indian meatballs with a creamy sauce. Whole30, paleo, and dairy free, this Indian dinner recipe has hidden veggies that keep the meatballs moist.
- 1 pound ground pork
- 1 pound ground chicken (or 1 more 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)
- 1/4 cup Fourth & Heart Original Ghee
- 2 teaspoons garam masala
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh ginger (grated)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Rated : 5 from 3 votes
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