Indian Meatballs Recipe with Creamy Sauce (Whole30, Paleo)

Indian Meatballs Recipe with Creamy Sauce (Whole30, Paleo)

Perfectly spiced, tender Indian meatballs with a creamy sauce. Whole30, paleo, and dairy free, this Indian dinner recipe has hidden veggies that keep the meatballs moist.

•  Course Main Course
•  Cuisine Indian
•  Keyword indian, meatballs, whole30
•  Prep Time 15 minutes
•  Cook Time 25 minutes
•  Total Time 40 minutes
•  Servings 6 servings
•  Calories 681 kcal

Ingredients

• 1 pound ground pork
• 1 pound ground chicken or 1 more pound ground pork
• 2 cups shredded zucchini
• 2 cloves garlic minced
• 2 teaspoons fresh ginger grated
• 2 tablespoons fresh cilantro chopped
• 1 1/2 teaspoons garam masala
• 1 teaspoon salt
• coconut oil or ghee for frying
• Indian Butter Sauce
• 1/4 cup Fourth & Heart Original Ghee
• 2 teaspoons garam masala
• 2 teaspoons sweet paprika
• 2 teaspoons ground coriander
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh ginger grated
• 1 cinnamon stick
• 1 15- ounce can 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 tablespoon fresh lemon juice
• 1 1/2 teaspoon salt

Instructions

1. Combine all meatball ingredients in a large bowl. Using a small disher or tablespoon, scoop out uniformly sized balls of the mixture and place on baking pans. Roll between your palms to smooth and form round balls.
2. Heat a thin layer of refined coconut oil or ghee in a large skillet, preferably cast-iron, over medium heat. Working in batches, fry meatballs, taking care not to overcrowd, until browned. Meatballs will finish cooking in a later step, so you do not need to cook them through in this step. Transfer to a plate, and fry remaining meatballs.
3. Once meatballs are cooked, clean out skillet. Add 1/4 cup ghee to skillet and melt over medium-low heat. Add garam masala, paprika, coriander, cayenne pepper, ginger, and cinnamon stick. Stir fry 1 minute until fragrant and a smooth, incorporated paste.
4. Increase heat to medium and add tomato sauce and coconut aminos or sugar (Do not use the coconut sugar if on a Whole30). Simmer for 5 minutes or until sauce has thickened, stirring occasionally.
5. Add coconut cream, lemon juice, and meatballs and simmer for 5-10 minutes or until sauce has thickened slightly and meatballs are cooked through. Add plenty of salt to taste; using enough will cut the heavy spice flavor and round out the entire dish. Serve over cooked cauliflower rice with chopped fresh cilantro.

Recipe Notes

If you prefer a creamier sauce, use an 8-oz. can in the sauce, rather than a 15-oz. can.

If you're on a Whole30, do not use the coconut sugar in the sauce. You must use the coconut aminos, which I prefer in the sauce anyway!

Nutrition Facts

Indian Meatballs Recipe with Creamy Sauce (Whole30, Paleo)

Amount Per Serving

Calories 681Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 37g231%

Cholesterol 138mg46%

Sodium 1517mg66%

Potassium 1265mg36%

Carbohydrates 14g5%

Fiber 5g21%

Sugar 4g4%

Protein 31g62%

Vitamin A 780IU16%

Vitamin C 17.6mg21%

Calcium 60mg6%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 calorie diet.

Source:https://40aprons.com/indian-meatballs-recipe-sauce-whole30/#wprm-recipe-container-18663