Tikka Masala Meatballs

Published on October 16, 2024

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Quick Summary

Tikka Masala Meatballs are a flavorful twist on traditional meatballs, combining the savory elements of meatballs with the rich, aromatic sauce typical of tikka masala. If you like classic chicken tikka masala, you will love these meatballs. They are easy to make, perfect for meal prep, and better than takeout!

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This dish beautifully combines the comforting familiarity of meatballs with the aromatic and spicy flavors of Chicken Tikka Masala. It is a quick and easy weeknight meal that is even better than takeout!

The meatballs are perfectly spiced and baked until browned on the outside, but still super juicy on the inside. Add the meatballs to a creamy tomato-based sauce that is flavored with onions, garlic, ginger, and a blend of spices, including garam masala. The sauce is finished with coconut milk (or heavy cream) to give it a rich, velvety texture. Let the meatballs simmer in the sauce for a bit so all of the flavors can come together. Your kitchen will smell amazing!

Serve the meatballs with rice and/or naan bread to soak up the sauce. Garnish with fresh cilantro for a burst of freshness.

A Few Ingredient Notes

Ground Meat: You can use ground chicken or turkey for the meatballs. I usually use ground turkey because it is easier to find. I recommend using 93% lean ground turkey, rather than 99% lean ground turkey. 93% keeps the flavor light but still has enough fat to keep the meatballs from drying out. Ground beef would also work!
Garam Marsala: A popular spice blend used in Indian cuisine. The blend typically includes spices such as cumin, coriander, cardamom, cloves, cinnamon, and black pepper. It adds warmth, sweetness, floral notes, and a touch of heat from the pepper. Look for it in the spice aisle.
Coconut Milk or Heavy Cream: Stir in coconut milk or heavy cream to create a rich and creamy sauce. I have used both and both work great!

How to Make Tikka Masala Meatballs

Preheat the oven and line a large baking sheet with parchment paper; set aside.
In a large bowl, combine the ground chicken (or turkey), breadcrumbs, egg, oil, garlic, garam marsala, chili powder, turmeric, paprika, salt, and pepper. Using your clean hands, work the mixture until evenly combined.

Using a cookie scoop, scoop about 1 ½ tablespoons of the mixture into your palms and roll it into a ball.

Place the meatballs on the prepared baking sheet. Repeat with the rest of the mixture, spacing the balls out onto the baking sheet, about 2-inches apart.

Bake the meatballs for 18 to 22 minutes, flipping halfway through, or until cooked through.

To make the sauce, in a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and cook until tender, about 3 to 5 minutes.
Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes.

Stir in the tomatoes and chicken broth. Bring to a boil; reduce the heat and simmer, stirring occasionally, until sauce is slightly thickened, about 10 minutes.
Stir in the coconut milk (or heavy cream) and lemon juice.

Add the meatballs to the pan and cook until heated through, about 3 to 5 minutes.
Serve the meatballs and sauce with rice and naan, if desired.

How to Store, Freeze, & Reheat

Refrigeration: Let the meatballs and sauce cool to room temperature. For best results, keep the meatballs and sauce together to retain moisture. Store the cooked meatballs in an airtight container in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze the meatballs in a single layer on a baking sheet for 30 minutes or until solid. Transfer them to a freezer bag or airtight container and add the sauce. They can be frozen for up to 3 months.
Reheating: Reheat in the microwave or on the stovetop until heated through. If frozen, thaw in the refrigerator overnight, then reheat.

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