saucy chicken tikka meatballs

 Our first Defined Dish recipe and it's a keeper!

Ingredients

For the Meatballs:

• 2 pounds ground chicken preferably dark meat
• 1 egg
• ½ cup almond flour 
• 1 ½ teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• ¼ cup minced cilantro leaves and tender stems
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 tablespoon extra virgin olive oil

For the Tikka Sauce:

• 2 tablespoons extra virgin olive oil
• ½ cup finely diced yellow onion ½ onion
• 3 garlic cloves minced
• 1 teaspoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper or to taste
• 2 tablespoons tomato paste
• 1 cup unsweetened coconut milk
• ½ cup chicken broth
• 1 teaspoon kosher salt plus more to taste
• 2 tablespoons freshly squeezed lemon juice or 1 lemon
• ¼ cup freshly chopped cilantro
• Prepared Rice or Cauliflower Rice for serving
  

Instructions

Make the Meatballs:

1. Preheat the oven to 375°Fand line a large baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, egg, almond flour, salt, pepper, cilantro, garlic powder, and cumin. Using your hands, mix until well combined.
3. Roll the meatballs into 1-inch rounds and place on the prepared baking sheet. Drizzle with the olive oil, and transfer to the oven and let bake until just about cooked through and lightly browned, about 15 minutes.

Make the Tikka Sauce:

1. In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger. Cook, stirring, until tender, about 4 minutes.
2. Add the curry powder, garam masala, turmeric, cumin, and cayenne pepper and toss, toasting the spices until fragrant, 1 to 2 minutes.
3. Stir in the tomato paste until well combined with the spices. While whisking, slowly stir in the coconut milk until it is well combined and there are no lumps. Add the broth and salt and bring to a simmer. Simmer, uncovered and stirring occasionally, until the sauce has reduced slightly. Taste and add more salt and/or cayenne, if desired.
4. When the meatballs are cooked through, transfer them to the sauce and carefully toss to coat fully. Reduce to medium-low heat, cover, and let the flavors meld for about 5 minutes.
5. To finish, stir in the lemon juice and top with fresh cilantro. Serve over rice or cauliflower rice, and enjoy!