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Saucy Chicken Tikka Meatballs Recipe with Spiced Tomato Sauce

This recipe was born during a Whole30 round when all I could think about was Indian food. Indian flavors are comforting, filling, and bright — and these Saucy Chicken Tikka Meatballs deliver on all of that. They’re a quick, family-friendly way to enjoy tikka masala without the fuss of a long simmer.

A white dish with rice, the finished Easy Tikka Masala Meatballs, and topped with cilantro.

These meatballs are a simplified, speedy take on my Crockpot Chicken Tikka Masala. The meatballs bake in the oven while you prepare a creamy, spiced tikka sauce on the stovetop. Then you combine them, let the flavors meld for a few minutes, and serve over rice or cauliflower rice. They’re mild enough for kids when you keep the cayenne low, yet easy to turn up if you prefer heat.

A cast iron skillet with the saucy meatballs and cilantro.

Ingredients

For the Meatballs

  • 2 pounds ground chicken (dark meat preferred)
  • 1 egg
  • 1/2 cup almond flour (or sub panko breadcrumbs)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup minced cilantro (leaves and tender stems)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil

For the Tikka Sauce

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely diced yellow onion (about 1/2 onion)
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 tablespoons tomato paste
  • 1 cup unsweetened coconut milk
  • 1/2 cup chicken broth
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1/4 cup freshly chopped cilantro
  • Prepared rice or cauliflower rice, for serving
Two white bowls with rice, the finished Easy Tikka Masala Meatballs, and topped with cilantro. The cast iron skillet with the meatballs is visible in the bottom right corner.

Step-by-step

Step One: Preheat the oven

Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.

Step Two: Make the meatballs

In a large bowl, combine the ground chicken, egg, almond flour (or panko), kosher salt, pepper, chopped cilantro, garlic powder, and ground cumin. Mix thoroughly with your hands until well combined. Shape into 1-inch meatballs and arrange them on the prepared baking sheet. Drizzle the meatballs with the tablespoon of olive oil and bake for about 15 minutes, until they are nearly cooked through and lightly browned.

A baking dish of meatballs lined with parchment paper. A small white dish of spices in the top of the image.

Step Three: Make the tikka sauce

While the meatballs bake, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and grated ginger and sauté until softened, about 4 minutes. Stir in the curry powder, garam masala, turmeric, ground cumin, and cayenne and toast the spices for 1–2 minutes until fragrant.

Add the tomato paste and mix it into the spices. Slowly whisk in the coconut milk until smooth and lump-free, then add the chicken broth and 1 teaspoon kosher salt. Bring the sauce to a gentle simmer and let it reduce slightly, stirring occasionally. Taste and adjust seasoning or heat (add more cayenne) as desired.

The tikka masala sauce in a black cast iron skillet with a silver serving spoon. A small dish of spices in the top of the image.

Step Four: Combine meatballs and sauce

Transfer the baked meatballs to the skillet with the tikka sauce, gently tossing to coat each meatball. Reduce the heat to medium-low, cover, and let the dish rest for about 5 minutes so the flavors can meld.

A top-down shot of the cast iron skillet with the saucy Easy Tikka Masala Meatballs, a silver serving spoon, and cilantro topping it. A small white dish of cilantro is in the bottom left corner.

Step Five: Finish and serve

Stir in the lemon juice, sprinkle with chopped cilantro, and serve the saucy meatballs over steamed rice or cauliflower rice. Enjoy warm.

Frequently Asked Questions

Can I swap ingredients if I’m not on Whole30?
Yes — use panko breadcrumbs in place of almond flour and serve with any rice you prefer instead of cauliflower rice.

How can I make the sauce spicier?
Add more cayenne pepper to taste, or include a pinch of red pepper flakes while toasting the spices.

Can I use a different ground meat?
Yes. Ground turkey, ground beef, or ground lamb can be used in place of ground chicken; adjust cooking time as needed.

Notes & Tips

This is an updated version of an older recipe — the sauce and balance of spices have been improved for better flavor. If you prefer a spicier sauce, increase the cayenne. For a milder family-friendly version, reduce or omit the cayenne.

Freezer Tips

  • To freeze: Cool meatballs completely, then transfer to airtight containers or freezer bags, leaving space for expansion. Label and date the containers.
  • To thaw and reheat: Thaw in the refrigerator overnight. Reheat in an oven-safe dish covered with foil at 350°F for 20–25 minutes, or until heated through. Stir occasionally to ensure even heating.

Nutrition (Approximate)

Calories: 2759 kcal — Carbohydrates: 58 g — Protein: 188 g — Fat: 208 g — Saturated Fat: 81 g — Sodium: 7168 mg. Nutrition information is auto-calculated and should be used as an approximation.

Additional Info

Prep: 15 mins • Cook: 20 mins • Total: 35 mins

Author: Alex Snodgrass

A cast iron skillet with the saucy meatballs and cilantro.

I hope these Saucy Chicken Tikka Meatballs become a regular weeknight favorite for your family — they’ve certainly earned a spot in mine. If you make them, leave a comment to let me know how they turned out!

Food Photography and Styling by Eat Love Eats.