Ingredients
Meatballs
- 1 lb ground chicken or ground turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Sauce
- 1 tablespoon butter (can use olive oil)
- 1/2 yellow onion, diced
- 1 tablespoon tomato paste
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 15 oz can crushed tomatoes
- 1/4 cup chicken broth
- 1/2 cup coconut milk or heavy cream
- 1 teaspoon fresh lemon juice
To Serve
- Rice
- Naan bread
- Fresh cilantro, for garnish
Instructions
- Preheat oven: Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent the meatballs from sticking and set aside.
- Prepare the meatball mixture: In a large bowl, combine the ground chicken or turkey, breadcrumbs, egg, olive oil, minced garlic, garam masala, chili powder, turmeric, paprika, kosher salt, and black pepper. Use clean hands to mix everything until well combined, ensuring the spices and ingredients are evenly distributed.
- Form meatballs: Using a cookie scoop or tablespoon, portion out about 1 1/2 tablespoons of the mixture. Roll each portion between your palms to form smooth, evenly sized meatballs. Place them on the prepared baking sheet, spacing each about 2 inches apart to allow even cooking.
- Bake meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 18 to 22 minutes. Flip them halfway through baking to ensure they brown evenly and cook thoroughly.
- Make the sauce: While the meatballs bake, heat butter in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté until tender and translucent, about 3 to 5 minutes.
- Add spices and tomato paste: Stir in the tomato paste, freshly grated ginger, minced garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper. Cook for 1 to 2 minutes, stirring frequently, until the mixture is fragrant and well combined.
- Simmer the sauce: Add the crushed tomatoes and chicken broth to the skillet. Bring the sauce to a boil, then reduce the heat to low and let it simmer, stirring occasionally, for about 10 minutes until the sauce thickens slightly.
- Finish the sauce and combine: Stir in the coconut milk or heavy cream and fresh lemon juice into the sauce. Gently add the baked meatballs to the pan and cook together for another 3 to 5 minutes until the meatballs are heated through and coated in the creamy sauce.
- Serve: Spoon the meatballs and sauce over cooked rice, and serve with warm naan bread. Garnish with fresh cilantro for a burst of color and flavor.
Notes
- You can substitute ground turkey with ground chicken or lamb depending on preference.
- If you prefer a spicier dish, increase the cayenne pepper to 1/4 teaspoon.
- Breadcrumbs help to bind the meatballs, but for a gluten-free option use gluten-free breadcrumbs or crushed oats.
- Coconut milk gives the sauce a subtle sweetness and richness, while heavy cream provides creaminess; choose based on your dietary preference.
- Make sure to flip the meatballs halfway through baking to ensure even cooking and browning.
- Use fresh spices where possible for the most vibrant flavor.
- Meatballs can be made ahead and refrigerated or frozen for convenience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
