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Indian meatballs with creamy sauce next to cauliflower rice topped with cilantro in a grey dish

Indian Meatballs Recipe with Creamy Sauce (Whole30, Paleo)

Perfectly spiced, tender Indian meatballs with a creamy sauce. Whole30, paleo, and dairy free, this Indian dinner recipe has hidden veggies that keep the meatballs moist. 
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Yield:6 servings

Ingredients

  • 1 pound ground pork
  • 1 pound ground chicken or 1 more pound ground pork
  • 2 cups shredded zucchini
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 2 tablespoons fresh cilantro chopped
  • 1 ½ teaspoons garam masala
  • 1 teaspoon salt
  • coconut oil or ghee for frying

Indian Butter Sauce

  • ¼ cup Fourth & Heart Original Ghee
  • 2 teaspoons garam masala
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon fresh ginger grated
  • 1 cinnamon stick
  • 1 15- ounce can tomato sauce or for a creamier sauce, use an 8-ounce can
  • 1 tablespoon coconut aminos or coconut sugar if desired and not on Whole30
  • 2 cups coconut cream only the solid white part from about 2 cans of Sprouts Coconut Cream
  • 1 ½ tablespoon fresh lemon juice
  • 1 ½ teaspoon salt

Instructions

  • Combine all meatball ingredients in a large bowl. Using a small disher or tablespoon, scoop out uniformly sized balls of the mixture and place on baking pans. Roll between your palms to smooth and form round balls.
  • Heat a thin layer of refined coconut oil or ghee in a large skillet, preferably cast-iron, over medium heat. Working in batches, fry meatballs, taking care not to overcrowd, until browned. Meatballs will finish cooking in a later step, so you do not need to cook them through in this step. Transfer to a plate, and fry remaining meatballs.
  • Once meatballs are cooked, clean out skillet. Add 1/4 cup ghee to skillet and melt over medium-low heat. Add garam masala, paprika, coriander, cayenne pepper, ginger, and cinnamon stick. Stir fry 1 minute until fragrant and a smooth, incorporated paste.
  • Increase heat to medium and add tomato sauce and coconut aminos or sugar (Do not use the coconut sugar if on a Whole30). Simmer for 5 minutes or until sauce has thickened, stirring occasionally.
  • Add coconut cream, lemon juice, and meatballs and simmer for 5-10 minutes or until sauce has thickened slightly and meatballs are cooked through. Add plenty of salt to taste; using enough will cut the heavy spice flavor and round out the entire dish. Serve over cooked cauliflower rice with chopped fresh cilantro.

Notes

If you prefer a creamier sauce, use an 8-oz. can in the sauce, rather than a 15-oz. can.
If you're on a Whole30, do not use the coconut sugar in the sauce. You must use the coconut aminos, which I prefer in the sauce anyway!

Nutrition

Calories: 681kcal | Protein: 31g | Fat: 58g | Saturated Fat: 37g | Cholesterol: 138mg | Sodium: 1517mg | Potassium: 1265mg | Total Carbs: 14g | Fiber: 5g | Sugar: 4g | Net Carbs: 9g | Vitamin A: 780IU | Vitamin C: 17.6mg | Calcium: 60mg | Iron: 4.5mg