Tender, precisely spiced meatballs in a rich sauce inspired by butter chicken are made in this Indian meatballs recipe with a creamy sauce.
The Indian meatballs are Whole30, paleo, gluten-free, and dairy-free, plus they use shredded zucchini to make them moist and soft! They’re a quick Indian dish that may be prepared ahead of time.
How many Indian meatballs can I eat from the Indian lunch buffet with that creamy tomato sauce?
There are far too many of them. Are you aware of what I’m talking about?
Those chicken tikka masala-inspired meatballs that emerge at the lunch buffet and vanish before the supper menu appears, the meatballs that fill an entire plate for me and vanish just as swiftly.
I can’t get enough of that thick, creamy tomato sauce, and the soft little meatballs are delectable!
These Indian meatballs with a creamy sauce were inspired by our love of Indian spices, as well as the ideal way for meal prep or dinner: meatballs!
Why do we adore this dish?
- These Indian meatballs are bursting with flavor, thanks to the addition of fresh aromatics and spices.
- The sauce is tempered with coconut cream and properly seasoned with Indian spices, ginger, and cinnamon.
- Ghee is a creamy base that is similar to butter but without lactose or milk solids. It’s also Whole30 and paleo-friendly! 4th & Heart Original Ghee is my absolute fave.
- My absolute favorite is Sprouts Coconut Cream, which I have in abundance in my pantry. This coconut cream contains a lot of firm, white coconut cream, which is ideal for this recipe.
- This recipe makes a lot of meatballs in a huge skillet, so it’s great for dinner prep!
- I scoop out the meatball mixture with a disher and then roll them between my palms. Making these meatballs is simple and quick thanks to this procedure.
- If you prefer, use 2 pounds of ground pig or 2 pounds of ground chicken. You may use any combination of these, and you can even use ground turkey!
- Use an 8-oz. can of tomato sauce instead of a 15-oz. can if you want an extremely creamy sauce.
- The white, solid portion of a can of coconut milk or coconut cream is referred to as “coconut cream.” Sprouts Coconut Cream, which provides roughly 1 cup of coconut cream in each can, is a good choice. In our pantry, I always have at least 5 or 6 cans!
- Don’t overcrowd the meatballs; you’ll be able to push them about with a spatula once they’ve browned on one side, which will speed up the process.
- Serve with plenty of fresh chopped cilantro on top of steaming cauliflower rice or standard basmati rice (if you’re not paleo or on a Whole30).
Indian Meatballs With Creamy Sauce
|15-minute prep time
Cooking time: 25 minutes
40 minutes in total
Indian meatballs with a creamy sauce that are perfectly seasoned. This Indian meal recipe is Whole30, paleo, and dairy-free, with 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
- 1 1/2 teaspoons garam masala
- 2 teaspoons fresh ginger grated
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon salt
- coconut oil or ghee for frying
Indian Butter Sauce
- 1/4 cup Fourth & Heart Original Ghee
- 2 teaspoons garam masala
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh ginger grated
- 2 teaspoons ground coriander
- 1 cinnamon stick
- 2 teaspoons sweet paprika
- 1 15- ounce can of 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 tablespoons fresh lemon juice
- 1 1/2 teaspoon salt
Instructions For Indian Meatballs With Creamy Sauce
- In a large mixing bowl, combine all of the meatball ingredients. Scoop out uniformly sized balls of the mixture with a tiny disher or tablespoon and set on baking pans. Smooth and make spherical balls by rolling them between your palms.
- In a big skillet, preferably cast iron, melt a thin layer of refined coconut oil or ghee over medium heat. Fry meatballs in batches until browned, taking care not to overcrowd the pan. Because the meatballs will complete cooking in a later phase, you do not need to cook them through now. Remove to a platter and repeat with the remaining meatballs.
- Clean out the skillet after the meatballs are done. 1/4 cup ghee, melted in a pan over medium-low heat Garam masala, paprika, coriander, cayenne pepper, ginger, and cinnamon stick should be added at this point. Stir fry for 1 minute, or until fragrant and a smooth paste has formed.
- Increase the heat to medium and stir in the tomato sauce as well as the coconut aminos or sugar (Do not use the coconut sugar if on a Whole30). Cook, stirring periodically, for 5 minutes or until the sauce has thickened.
- Simmer for 5-10 minutes, or until the sauce has thickened slightly and the meatballs are cooked through, adding coconut cream, lemon juice, and meatballs as needed. Toss in a generous amount of salt to taste; this will help to cut through the spicy flavor and smooth out the dish. Serve with chopped fresh cilantro on top of cooked cauliflower rice.
- Use an 8-oz. can instead of a 15-oz. can in the sauce if you desire a creamier sauce.
- If you’re following the Whole30 diet, leave the coconut sugar out of the sauce. You must use coconut aminos, which I like in the sauce!
Calories: 681kcal, Carbohydrates: 14g, Protein: 31g, Fat: 58g, Saturated Fat: 37g, Cholesterol: 138mg, Sodium: 1517mg, Potassium: 1265mg, Fiber: 5g, Sugar: 4g, Vitamin A: 780IU, Vitamin C: 17.6mg, Calcium: 60mg, Iron: 4.5mg, Net Carbs: 9g