Can you go too far with a mash up? Probably but this one I actually really liked. It’s basically the standard procedure for making meatballs with red sauce except you build the sauce and meatballs up with a different spice profile making them spicy with a sweet, spicy, and creamy sauce. I used coconut milk because its shelf stable and I always have some around but heavy cream in the sauce is probably the way to go. You can serve these with rice, in pitas, or go absolutely mash up wild and serve them on spaghetti or maybe on top of hummus the possibilities are endless.
Chicken Tikka Masala Meatballs
Make the meatballs: In a large bowl, combine the chicken, egg, bread crumbs, tomato paste, salt, pepper, garam masala, and cilantro until well incorporated then shape into balls.
Heat a large pan over medium high heat adding a small amount of oil then once hot, sear the meatballs on at least two side, about 6-7 minutes then remove from the pan once browned and set aside on a plate (they do not need to be cooked through at this point).
Make the sauce: In the same pan, still over the heat, add a little more oil if needed then add the onion, garlic, and peppers and cook until softened, about 3 to 5 minutes.
Stir in the spices, and tomato paste and cook through for 2 minutes before adding the canned tomatoes and bringing to a simmer.
Turn the heat to the lowest setting and mix in the coconut milk or heavy cream and add the meatballs into the sauce simmering for 20-30 minutes until the meatballs are cooked through and the sauce has thicken.
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