You don’t need to join Cirque De Soleil to become a world class entertainer. The trick to being a good host, is keeping both glasses and bellies full. It also helps to serve one dish that your guests haven’t cooked themselves. This is a foolproof trick to appear impressive. This Tikka Masala Chicken Meatball recipe is a great way to branch away from the party standards. Throw some toothpicks in these puppies, and they are the perfect forkless food for entertaining. Not only does this work well as an appetizer, this dish can be served in a bowl or on top of salad for a quick and tasty dinner when you are in the mood for something a little different. The spice is very mild, and the sauce is lightly sweet. There is a pleasant balance between the earthiness of the garam masala, and the sweet creaminess of the coconut milk. These Tikka Masala Chicken Meatballs offer a bold flavor combination that will definitely satisfy complex palates.
Me and Meatballs.
Meatballs, and I have a long standing history, and it isn’t exactly pretty. As many of you know by now, I have been a notoriously picky eater most my life. The one thing that felt like real child abuse was when my parents would make me eat meat in the shape of anything. Meat balls, meat loaf, I wanted nothing to do with it. Throughout my childhood, my mom would make these things she called porcupine meatballs. They were as big as my head, and the bane of my existence (sorry, mom). I, seriously, still have nightmares about being forced these meatballs.
As I prepared to make this recipe, I really had to shelve some childhood trauma and emotional issues related to my associations with meatballs. Even the word makes my skin scrawl. Meatballs. That is a combination of two of the most ugly words. Who wants to stuff their face with something called a meatball. Not me. Now, I realize I am not exactly selling you on the idea of making my Tikka Masala Chicken Meatballs but hear me out. If someone like me, with such an intense meatball aversion, could love a meatball recipe so much, there must be something to it.
I developed this recipe in an effort to create some fun, and fantastic appetizers that compliment various wine choices as part of a mini project for a friend of mine. This is the first in the series. After all the recipes have been added to the collection, I will collate them and describe how to properly pair wine with each dishes and where to get some seriously bargain prices for some upscale imported fermented grape goodness. Stay tuned for more!
Let’s get started!
Tikka Masala Chicken Meatballs with Creamy Coconut Curry Dipping Sauce
This is a quick and healthy dish that you can make for dinner or as an appetizer to stray away from the normal boring options. The sweet and creamy dipping sauce balances the complex flavors of the garam masala.
- 16 oz ground chicken
- 1 egg
- 1 cup grated carrot about 1-2 carrots
- 1/2 cup green onions chopped
- 2 tbsp parsley finely chopped
- 2 tbsp coconut flour
- 1 tbsp coconut sugar
- 3 tbsp coconut aminos
- 2 tbsp chili paste
- 2 tbsp garam masala
- 2 tbsp ginger grated
- 2 tbsp garlic minced
- 1 tsp salt
- black pepper to taste
- 1 cup coconut milk full fat
- 2 tbsp sundried tomato paste
- 1 tbsp garam masala
- 1 tbsp garlic minced
- 2 tbsp coconut sugar
- 1 tbsp cocnut aminos
Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
Grate the carrots. The easiest way to do this is to throw it in a bullet or food processor for a couple seconds.
Chop the onions, and parsley.
Combine all meatball ingredients into a large bowl, and begin to mix with clean hands.
Begin forming the meatballs using about 1/4 cup of the mixture for each meatball. Ground chicken is significantly less firm than ground beef, so the mixture will feel really soft. Place meatballs on baking sheet.
Cook for 20-25 minutes. Meatballs are done when they start to brown, and internal temperature reaches 165 degrees.
While meatballs are cooking, combine ingredients in a sauce pan and whisk together.
Bring to a boil stirring frequently. Once sauce has reached a boil, reduce heat and allow to simmer. Keep stirring occasionally.
After about 8 minutes of cooking, you can remove from heat, or keep at a very low heat until meatballs are ready to serve.
Consider reducing the salt if you choose to use soy sauce rather than coconut aminos.
Buying minced ginger, and garlic can save you time and prevents waste because it can be stored in the fridge for later use.
Tomato paste can be substituted for sundried tomato paste if needed.
Although, this recipe has 2 tbsp of chili paste, it is not inherently spicy. Add more if you want more of a kick. Sriracha can be substituted for chili paste.