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 warm flavors of the garam masala.
Grate the carrots. The easiest way to do this is to chop them into chunks and throw it in a bullet blender or food processor for a couple seconds.
Chop the onions. I usually also pulse these several time sin the bullet blender after chopping to get smaller pieces.
Combine all meatball ingredients into a large bowl, and begin to mix with clean hands.
Begin forming the meatballs using about 1 heaped tbsp 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. lined with parchment paper.
Cook for 20-25 minutes. Meatballs are done when they start to brown, and internal temperature reaches 165 degrees.
Sauce
While meatballs are cooking, combine sauce ingredients in a small sauce pan over medium heat.
Whisk together until all ingredients are incorporated and smooth.
Stir continuously until sauce has warmed, about 5 minutes. Then reduce heat to a low simmer to keep warm until meatballs are ready or turn heat completely off.
Por directly on the meatballs when serving or serve as a dipping sauce.
Notes
Consider reducing the salt if you choose to use soy sauce rather than coconut aminos.Buying minced ginger, and garlic can save you time.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.