Make Ahead Tikka Masala Meatball

By BClover

Ingredients

• 1 pound ground turkey or chicken
• 3/4 cup gluten-free oats
• 1 small onion
• 2 cloves garlic
• 1 inch ginger root
• 1/2 cup cilantro
• 1 tablespoon tomato paste or ketchup
• 1 egg
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon brown mustard seeds
• 2 medium onions, quartered
• 4 cloves garlic
• 2 inches ginger root
• 1 serrano or jalapeno pepper
• 1 teaspoon ground cumin
• 1 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• 28 ounces crushed tomatoes
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup non-dairy milk, such as almond milk or coconut milk
• 2 tablespoons coconut milk powder
• 1/4 cup chopped cilantro

Details

Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from jeanetteshealthyliving.com

Preparation

Step 1

Make Ahead Tikka Masala Meatball Recipe {Secret Recipe Club} - Jeanette's Healthy Living

Make Ahead Tikka Masala Meatball Recipe {Secret Recipe Club}

I’m always looking for make ahead recipes for dinner that can be kept warm in a slow cooker (or crock pot) during the weekdays. Meatballs in sauce, one of my kids’ favorites, are perfect for making ahead the day before or earlier in the day. Before I walk out the door, I simply put the cooked meatballs and sauce in a slow cooker to warm up, perfect for days when I’m driving the kids around and want to serve dinner as soon as I walk in the door.

Although traditional Italian meatballs use breadcrumbs in the meat mixture, Chinese meatballs simply use a little cornstarch, a nice gluten-free alternative. To keep my meatballs gluten-free for my little guy, I’ve also used gluten-free bread crumbs (gluten-free bread ends that I grind up in the food processor or store-bought gluten-free bread crumbs). I have also seen some meatloaf recipes that use oatmeal to help bind the meat.

a food-obsessed apparel designer, who bakes and cooks, and eats out at dives and fancy schmancy places.  She loves to travel, and a girl after my own heart, plans her trips around where she’s going to eat. I was curious how she came up with the name Nomnivorous for her blog…Emily describes herself as an omnivore who’s pretty hardcore about trying all kinds of food given the chance. Nom has become a word she’s attached to Code for “Oh this is good, can’t stop eating it!”

Although I decided to make Emily’s

Season Straddling Farro Salad

at the Brooklyn Botanic Garden, a small competition mixing up the heat with the sweet. Her winning combination…

Adapted from Nomnivorous. This dish can be made ahead of time and kept warm or reheated in a crockpot. I made were easily adapted to be gluten-free and dairy-free simply by using gluten-free oats and almond milk. I left out the coconut milk powder and I thought these meatballs were still delicious.

Directions

Preheat the broiler on high.

Place the oats in a food processor and pulse until finely ground. Empty into a small bowl.

In a large bowl, combine all the ingredients for the meatballs.

Using a spoon or your hands, make small to medium size meatballs.

Place the onions, garlic, ginger and pepper in the food processor. Pulse until you have a large mince.

Heat the oil in a large skillet until hot. Add the mustard seeds and cover. When the seeds stop popping, around 15 seconds, turn the heat to medium-low and add the food processor ingredients. Cook for 5-10 minutes, until the mixture is golden.

Add the cumin, coriander, and red pepper and cook for a minute or two, toasting the spices.

Add the crushed tomatoes and cook for about 5 minutes, reducing the mixture. Once it reaches a paste-like consistency, add the salt, sugar, coconut milk power and milk. Whisk until smooth and bring to a boil. Simmer for 5-10 minutes on low.

Add the meatballs and the cilantro to the sauce and let simmer for another 5-10 minutes.

These are healthier than the typical meatball – baked and made with oats…and love that they are a make-ahead meal.

Nothing I appreciate more than make ahead!

Ha ha Joanne – you always make me laugh! These are a nice switchup from Italian meatballs – my boys like both.

Thanks Natalie, this is a nice recipe to add some whole grain goodness to your diet, nice and hearty too.

These look fantastic… I think I will have to try them. Probably EnerG Egg Replacer to substitute the egg.

They look delicious and I love that you can make them ahead of time, great recipe!

Thanks Jill and Diane – these days, I try to make as many meals ahead of time as possible, makes dinnertime so much easier.

Heather | Farmgirl Gourmet

What a great recipe!! A must make!!

Your recipe sounds great! I love the addition of the oat. I’m sure it must add a nice tender texture.

I couldn’t agree more with you Ilke, makes it so much easier when you can serve dinner as soon as you walk in the door.

i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

This Kale Grape Ginger Lemon Juice is a great beginner green juice combination. Grapes make this nice and sweet.

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