"Because you haven't lived until you've had lamb meatballs slathered in a creamy, dairy-free tikka masala sauce courtesy of @MuirGlen and @thefeedfeed 🙂 #sponsored This was my first time making homemade masala and let me tell you... it's dreamy. The entire recipe was inspired by @thefeedfeed's latest collaboration with @MuirGlen + @carlaphall's pantry guide and is featured on their site!
It's incredibly easy to make, flavorful and amazing lamb meatballs paired with wild rice + veggies. Feel free to sub ground chicken or bison if you prefer, but the lamb really hits home🙂
You can find all @MuirGlen products including their organic Tomato Paste + canned fire-roasted tomatoes, which I am obsessed with at @WholeFoods
See my stories for the swipe up for this recipe on @thefeedfeed and where to stock up on the ingredients! Happy cooking❤️ #muirglen #carlahall #thefeedfeed #californiaorganictomatoes"
Easy Tikka Masala Lamb Meatballs
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 6
Recipe Card
ingredients
Lamb Meatballs
- 1 pound grass-fed ground lamb, substitute bison or chicken
- 1/4 cup ground flaxseed
- 3 tablespoons coconut aminos
- sea salt, to taste
- black pepper, to taste
- olive oil, for pan
ingredients
Tikka Masala Sauce
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons garam masala
- 2 teaspoons ground ginger
- pinch of smoked paprika
- sea salt, to taste
- black pepper, to taste
- 1 6-ounce can Muir Glen Tomato Paste
- 1 15-ounce can full-fat coconut milk
- 1/2 cup unsweetened cashew butter
- 4 tablespoons coconut aminos
- handful of fresh cilantro, chopped, for serving
- handful of green onions, chopped, for serving
- rice, for serving, optional
- vegetables, for serving, optional
Method
Step 1
Preheat oven to 400°F. Combine ground meat, flaxseed, and coconut aminos. Season with salt and pepper. Use a large cookie scoop to form meatballs. Place meatballs on an oiled baking sheet. Bake for 15-20 minutes until meatballs are crisp on the outside.
Step 2
While the meatballs are baking, make the masala sauce. Heat olive oil in a large saucepan over medium heat and add garlic. Cook for a few minutes until fragrant, then add garam masala, ginger and paprika. Season with salt and pepper.
Step 3
Add the Muir Glen Tomato Paste, coconut milk, cashew butter, and coconut aminos. Whisk until a thick sauce forms. Reduce heat to low and cover pan. Allow the sauce to simmer until meatballs are done baking.
Step 4
Transfer meatballs to the sauce, tossing to coat. Remove from heat and top with cilantro and green onion. Serve with rice and roasted veggies, if desired.