Crockpot Chicken Tikka Masala Meatballs
A simple and delicious meal that is ready to eat by the time you get home from work. This Crockpot Chicken Tikka Masala Meatballs is beyond tasty and quick to prep. It's also gluten-free, grain-free, and paleo-friendly.
Ingredients
- MEATBALLS
- 1 ½ lbs Ground chicken
- 1 tsp Garlic powder
- 2 tsp Onion powder
- 3/4 tsp cumin
- 1/2 cup Almond flour
- 3 tbsp avocado oil
- Salt and pepper to taste
- MASALA SAUCE
- 1 15 ounce can of Tomato sauce
- 1 15 ounce can Coconut milk
- 2 tbsp ghee
- 1/2 Lemon juice
- 1 tbsp Tomato paste
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 tsp grated ginger
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 tsp ground cumin
- 3 tsp coriander
- 3 tsp paprika
- Salt and pepper to taste
Instructions
- To make the meatballs, add all the ingredients EXCEPT avocado oil, into a bowl and mix well with your hands. Roll them into small round balls and set aside.
- In a large skillet set to medium heat, add the avocado oil. Then add the meatballs and cook for 3 minutes per side. Remove and set aside.
- In the same skillet set to low, add the ghee, onions, ginger, and garlic. Scrape the bottom of the pan with a wooden spoon. Do this for about 5-6 minutes.
- Add the remaining masala sauce ingredients to the pan and cook for a few minutes just to heat through.
- Poor the sauce and meatballs into the crockpot and cook on low for up to 5-7 hours.
- Serve with rice and fresh cilantro for garnish!