Tikka Masala Meatballs

• 활동 시간: 15 minutes
• 총 시간: 35 minutes

재료

2 pounds ground chicken (preferably dark meat)

1 egg

½ cup almond flour (sub panko breadcrumbs)

1 ½ teaspoon kosher salt

½ teaspoon freshly ground pepper

¼ cup minced cilantro leaves and tender stems

½ teaspoon garlic powder

½ teaspoon ground cumin

1 tablespoon extra virgin olive oil

2 tablespoons extra virgin olive oil

½ cup finely diced yellow onion (½ onion)

3 garlic cloves (minced)

1 teaspoon grated ginger

2 tablespoons curry powder

1 teaspoon garam masala

1 teaspoon ground turmeric

½ teaspoon ground cumin

¼ teaspoon cayenne pepper (or to taste)

2 tablespoons tomato paste

1 cup unsweetened coconut milk

½ cup chicken broth

1 teaspoon kosher salt (plus more to taste)

2 tablespoons freshly squeezed lemon juice (or 1 lemon)

¼ cup freshly chopped cilantro

Prepared Rice or Cauliflower Rice (for serving)

방향

Make the Meatballs:

Preheat the oven to 375°Fand line a large baking sheet with parchment paper.

In a large bowl, combine the ground chicken, egg, almond flour, salt, pepper, cilantro, garlic powder, and cumin. Using your hands, mix until well combined.

Roll the meatballs into 1-inch rounds and place on the prepared baking sheet. Drizzle with the olive oil, and transfer to the oven and let bake until just about cooked through and lightly browned, about 15 minutes.

Make the Tikka Sauce:

In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger. Cook, stirring, until tender, about 4 minutes.

Add the curry powder, garam masala, turmeric, cumin, and cayenne pepper and toss, toasting the spices until fragrant, 1 to 2 minutes.

Stir in the tomato paste until well combined with the spices. While whisking, slowly stir in the coconut milk until it is well combined and there are no lumps. Add the broth and salt and bring to a simmer. Simmer, uncovered and stirring occasionally, until the sauce has reduced slightly. Taste and add more salt and/or cayenne, if desired.

When the meatballs are cooked through, transfer them to the sauce and carefully toss to coat fully. Reduce to medium-low heat, cover, and let the flavors meld for about 5 minutes.

To finish, stir in the lemon juice and top with fresh cilantro. Serve over rice or cauliflower rice, and enjoy!

노트

Sooo good. To reheat put in a skillet and add some chicken broth and cut in half to warm through

Added full can of coconut milk instead of part of it like it calls for

영양 정보

• 칼로리: 2759 kcal
• 지방 전체: 208 g
• 포화 지방: 81 g
• 불포화 지방: 89 g
• 트랜스 지방: 1 g
• 콜레스테롤: 946 mg
• 나트륨: 7168 mg
• 탄수화물 전체: 58 g
• 식이섬유: 20 g
• 총 당류: 19 g
• 단백질: 188 g