Tikka Masala Meatballs

Ingredients

• 1.33 lb Ground beef
• 0.33 cup Breadcrumbs
• 1 Egg
• Lemon juice (Juice of 1/2 lemon)
• 2 tsp Salt
• 1 tsp Black pepper
• 1 tsp Ground cumin (For the meatballs)
• 2 tsp Fresh parsley (Chopped; for the meatballs)
• 0.5 Yellow onion (Grated for the meatballs; squeeze out and discard excess juice)
• 2 tsp Garlic powder
• 0.5 Yellow onion (Diced for the sauce)
• 1 tbsp Olive oil
• 2 cloves Garlic (Minced)
• 2 tsp Fresh ginger (Minced)
• Salt (A pinch, for the sauce)
• 28 oz Crushed tomatoes (1 can)
• 0.25 cup Water
• 1 tbsp Garam masala
• 1 tsp Ground cumin (For the sauce)
• 1 tsp Paprika
• 0.33 cup Heavy cream
• Fresh parsley (For topping)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it so the meatballs do not stick.

2. 2

   Add the ground beef, breadcrumbs, egg, lemon juice, salt, black pepper, cumin, chopped parsley, grated onion with its excess juice squeezed out, and garlic powder to a large bowl.

3. 3

   Mix the meatball mixture thoroughly with clean hands or a sturdy spoon until all the seasonings and breadcrumbs are evenly incorporated. Avoid compacting the mixture more than necessary, which can make the meatballs dense.

4. 4

   Shape the mixture into meatballs of roughly equal size and arrange them in a single layer on the prepared baking sheet.

5. 5

   Bake the meatballs for 15–20 minutes, until browned and cooked through. For food safety, the centers should reach 160°F (71°C).

6. 6

   While the meatballs bake, heat the olive oil in a large skillet or saucepan over medium heat.

7. 7

   Add the diced onion and sauté for several minutes, stirring occasionally, until softened and lightly golden.

8. 8

   Add the minced garlic and ginger to the softened onion. Cook briefly, stirring constantly, until fragrant, taking care not to let the garlic burn.

9. 9

   Add a pinch of salt, the crushed tomatoes, and the water. Stir to combine and loosen any browned bits from the bottom of the pan.

10. 10

    Stir in the garam masala, cumin, and paprika. Bring the sauce to a gentle simmer, then cook for about 15 minutes, stirring occasionally, until slightly thickened and the flavors have melded.

11. 11

    Stir the heavy cream into the simmering tomato sauce until fully combined. Continue heating gently until the sauce is creamy and hot; do not boil aggressively after adding the cream.

12. 12

    Transfer the baked meatballs into the sauce and turn them gently to coat. Simmer briefly until the meatballs are hot throughout and covered with sauce.

13. 13

    Top with fresh parsley and serve hot, spooning plenty of the creamy tikka masala sauce over the meatballs.

Notes

The transcript says to squeeze the juice from the grated onion before adding it to the meatball mixture. Serve with rice, naan, or another starch to absorb the sauce. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently until hot.

Nutrition per serving

• main
• meatballs
• South Asian-inspired
• baked
• weeknight dinner
• beef
• high-protein