Tikka Masala Meatballs

When it comes to Indian food, I’ll admit, I’m not the most adventurous eater. I tend to stick with the classics I know and love—butter chicken, chicken tikka masala, and tandoori chicken. If it’s on the menu, chances are that’s what I’m ordering. With a side of naan.

Over the years, I’ve made plenty of tikka masala recipes, and honestly, they’ve all been pretty delicious. This one caught my attention because it takes a different approach, swapping the traditional chunks of chicken for meatballs. As soon as I saw it, I knew I had to make it.

Maybe it’s just a phase, but I’ve been on a bit of a meatball kick lately. There’s something fun about them, and they worked surprisingly well in this dish. The rich, creamy tikka masala sauce paired perfectly with the tender meatballs, creating a comforting meal that felt both familiar and a little different.

For once, I didn't make any ingredient changes to the recipe. I did, however, tweak the cooking method slightly. The original recipe called for using two pans, and if I can avoid washing an extra pan, I absolutely will. I browned the meatballs first, set them aside, and then used the same pan to make the sauce. Once the sauce was ready, I added the meatballs back in to finish cooking. Less cleanup and just as delicious.

I was a little skeptical about the almond flour in the meatballs because I wasn't sure how the texture would turn out. Thankfully, they were perfectly fine—tender and flavorful without being dense. The key is not to overmix the meat mixture. I've learned that overworking the meat can lead to tough meatballs, and nobody wants that.

This recipe was a fun twist on a dish I already love, and it's one I'd happily make again. If you're a fan of tikka masala and looking for something a little different, these meatballs are definitely worth a try.

Tikka Masala Meatballs

Recipe from The Wooden Skillet

Serves 4 (Makes about 20 meatballs)

Chicken Meatballs

• 1 lb ground chicken
• 1 large egg
• 1/2 cup Bob’s Red Mill Almond Flour
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Tikka Masala Sauce

• 1-2 tablespoon ghee
• 1 sweet yellow onion, diced
• 2 teaspoon fresh ginger, grated
• 1-2 tablespoons garlic, minced
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground paprika
• 1/2 teaspoon ground cumin
• 1-2 teaspoons garam masala
• 1/4 teaspoon red chili powder
• 1 15oz can tomato sauce
• 1 teaspoon fresh lemon juice
• 1 cup full fat coconut milk

Topping: Fresh cilantro, chopped

Bring a medium saucepan to medium-high heat and add ghee. Once ghee has melted, add garlic. Let cook, moving around the pan, until aromatic, about 1 minute. Add onions and let cook down, about 2-3 minutes.

Add ginger, garlic, turmeric, coriander, paprika, cumin, garam masala and red chili powder. Stir to combine.

Pour in tomato sauce, lemon juice and coconut milk. Stir to combine and bring to just under a simmer. Cover.

To make the chicken meatballs, combine ground chicken, egg, almond flour, onion powder, garlic powder, salt and black pepper in a medium mixing bowl.

Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate. Continue until all of the meatball mixture is used. (See Notes)

Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan. Add chicken meatballs and sear on all sides, about 3 minutes.

Turn down heat to medium and then add the tikka masala sauce. Cover and let simmer 15 minutes, stirring occasionally. Use a meat thermometer to ensure meatballs have reached in internal temp of 165 to ensure they are fully cooked.

Serve with cauliflower rice (Whole30/Paleo) or with regular rice and top with fresh cilantro.