Servings: 3 Servings 1x
Ingredients
Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup almond flour
- 1 tsp salt
- 1/2 tsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp turmeric
Sauce
- 2 tbsp avocado oil
- 1 yellow onion
- 4 cloves garlic
- 1 tbsp fresh grated ginger
- 2 tsp garam masala
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp salt
- 3 tbsp tomato paste
- 1 15oz can tomatoe sauce
- 1 can full fat coconut milk
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper
- Combine all meatball ingredients in a large mixing bowl
- Using a 1.5 tbsp measuring scoop, scoop out meatballs onto the baking sheet and roll into tighter balls (about 15 meatballs)
- Bake meatballs for 15 minutes and then remove from the oven
- While the meatballs bake, dice the onion, and mince the garlic and ginger
- Heat avocoado oil in a large nonstick frying pan or an enameled cast iron casserole dish over medium-low heat
- Add the diced onion to the pan and saute until soft and fragrant about 4 minutes
- Add ginger, garlic and spices to the pan and saute for another minute
- Add tomato paste to the pan and saute for another minute
- Pour tomato sauce and coconut milk to the pan, mix thoroughly and increase the heat to medium-high until the sauce bubbles
- Reduce the heat to medium-low and allow the sauce to simmer for about 15 minutes
- Turn off heat and add baked meatballs to the pan. Toss the meatballs so that they are fully covered in the sauce
Notes
- This recipe makes a lot of sauce! We like extra for dipping, but if you are doubling the recipe I recommend just doubling the meatballs and not the sauce.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.