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Tikka Masala Style Meatballs

  • Prep Time
    20 MINS
  • Cook Time
    50 MINS
  • KCals 344
  • Carbs 16G
4 Servings

Ingredients

For the meatballs

  • 500 g 5% fat minced beef
  • ½ tsp garlic granules
  • 1 tsp onion granules
  • ½ tsp garam masala
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 medium egg, beaten

For the Tikka Masala style sauce

  • 1 medium onion, peeled and finely chopped
  • 1 medium red pepper, deseeded and cut into small dice
  • 4 garlic cloves, peeled and crushed
  • 2 cm piece root ginger, peeled and finely grated
  • ½ tsp mild chilli powder
  • 1 tsp ground tumeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp ground paprika
  • 1 tbsp garam masala
  • 400 g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 400 ml coconut dairy-free milk alternative
  • 3 tbsp reduced-fat cream cheese
  • 50 g baby spinach leaves
  • ½ tsp salt
  • low-calorie cooking spray

Instructions

  1. Place the minced beef in a mixing bowl and break up with a wooden spoon. Add the garlic granules, onion granules, garam masala, salt and black pepper and mix until well combined. Add the egg a little at a time, (you may not need to use all the egg depending on its size) and combine until the mixture holds together firmly enough to form meatballs. Shape the mixture into 20 evenly-sized small meatballs. Put the meatballs on a plate and place in the fridge while you make the Tikka Masala style sauce.

  2. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, red pepper, garlic and ginger and cook for 5-10 minutes, until softened and golden.

  3. Add the chilli powder, turmeric, coriander, cumin, paprika and garam masala to the frying pan. Stir and cook gently for 2-3 minutes.

  4. Add the chopped tomatoes, tomato puree, coconut dairy-free milk alternative and salt. Stir until well mixed. Lower the heat and simmer gently, uncovered, for 15 minutes or until the sauce has reduced and thickened.

  5. While the sauce is simmering, spray a medium frying pan with low-calorie cooking spray and place on a medium to high heat. Add the meatballs and cook for 3-4 minutes to seal and brown on all sides.

  6. Transfer the meatballs into the large frying pan containing the sauce, and simmer gently, uncovered, for a further 20 minutes, turning the meatballs halfway through. Cook the meatballs until they're piping hot throughout and no longer pink inside.

  7. Remove from the heat and stir in the cream cheese until completely blended. Add the spinach and stir in until just wilted, then serve with a small portion of basmati rice or other accompaniment of choice.

Enjoy!

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