Indian Meatballs Recipe with Creamy Sauce

This Indian meatballs recipe with a creamy sauce makes soft, flawlessly spiced meatballs in a wealthy sauce stimulated by using butter bird. Whole30, paleo, gluten, and dairy loose, the Indian meatballs consist of shredded zucchini to maintain them wet and smooth! They’re a quick Indian dinner and are best for meal prep.

Like way, manner too many. you understand what I’m talking approximately, right? the ones little bird tikka masala-stimulated meatballs that display up on the lunch buffet and break out before the dinner menu takes over, the meatballs that fill an entire plate for me and disappear simply as quick. There’s something approximately that rich, creamy tomato sauce that I simply can’t recover from, and the tender little meatballs are impossible to resist!

Ingredients :

• 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
• Indian Butter Sauce
• 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

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.