Tikka Masala Meatballs

Rhea Johansen • food

Indian Food Recipes

I would assume that when most of us think meatballs, we think of the classic plate of spaghetti topped with beef and red tomato sauce. But what if I told you showed you a new way that veered far away from the Italian classic that we are used to? Turkey meatballs are one of my favorite ways to feel like I am eating a comfort food, without the guilt. Plus, when you stuff them full of fresh veggies and herbs, you get the most insane flavor combination! I have been getting more and more involved with Indian spices, like curry pastes and such. By topping the meatballs with a mildly spicy Tikka Masala sauce, you get to experience something fun, healthy, and on a different flavor level than most of us create or indulge in our day to day regimens. I buy my sauce at my local farmer’s market, but feel free to make your own, or use your favorite Indian simmer sauce and use these Thai meatballs as your base.

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Tikka Masala Meatballs


  • 1 lb. ground turkey
  • 1/2 cup shredded carrot
  • 2 tbsp. cilantro, chopped
  • 2 tbsp. fresh ginger, grated
  • 2 tbsp. coconut aminos (or soy sauce)
  • 1/4 cup chopped red onion
  • 2 garlic cloves, minced
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 tsp. sea salt
  • pinch of crushed red pepper
  • 1 egg
  • 1 cup tikka masala sauce (I prefer this one)
  • 1 cup cooked jasmine rice

Preheat oven to 400 degrees, then line a muffin tin with squares of tin foil (makes for easy clean up).

In a bowl, mix together all of the ingredients, except for the masala sauce and the rice. Then roll the mixture into 2-inch sized meatballs, and place into the prepared baking sheet.

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Bake for 20-25 minutes until cooked through. During the last 5 minutes of baking, heat up the masala sauce in a small saute pan. Serve the meatballs over a scoop of jasmine rice, and top with masala sauce.

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