Easy Tikka Masala Lamb Meatballs Recipes
EASY TIKKA MASALA LAMB MEATBALLS
Because you haven't lived until you've had lamb meatballs slathered in a creamy, dairy-free tikka masala sauce courtesy of @MuirGlen and @thefeedfeed ???? #sponsored This was my first time making homemade masala and let me tell you... it's dreamy. The entire recipe was inspired by @thefeedfeed's latest collaboration with @MuirGlen + @carlaphall's pantry guide and is featured on their site! It's incredibly easy to make, flavorful and amazing lamb meatballs paired with wild rice + veggies. Feel free to sub ground chicken or bison if you prefer, but the lamb really hits home???? You can find all @MuirGlen products including their organic Tomato Paste + canned fire-roasted tomatoes, which I am obsessed with at @WholeFoods See my stories for the swipe up for this recipe on @thefeedfeed and where to stock up on the ingredients! Happy cooking❤️ #muirglen #carlahall #thefeedfeed #californiaorganictomatoes
Provided by The Nutritious Kitchen
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 400°F. Combine ground meat, flaxseed, and coconut aminos. Season with salt and pepper. Use a large cookie scoop to form meatballs. Place meatballs on an oiled baking sheet. Bake for 15-20 minutes until meatballs are crisp on the outside.
- While the meatballs are baking, make the masala sauce. Heat olive oil in a large saucepan over medium heat and add garlic. Cook for a few minutes until fragrant, then add garam masala, ginger and paprika. Season with salt and pepper.
- Add the Muir Glen Tomato Paste, coconut milk, cashew butter, and coconut aminos. Whisk until a thick sauce forms. Reduce heat to low and cover pan. Allow the sauce to simmer until meatballs are done baking.
- Transfer meatballs to the sauce, tossing to coat. Remove from heat and top with cilantro and green onion. Serve with rice and roasted veggies, if desired.
MASALA MEATBALL CURRY
Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce
Provided by Angela Boggiano
Categories Main course
Time 55m
Number Of Ingredients 13
Steps:
- Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
- Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
- Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
- Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
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