Tandoori Spinach and Chicken Meatballs

Tandoori Spinach and Chicken Meatballs

Ingredients:

For the meatballs:

• 1 lb Ground chicken or turkey

• 5 oz Baby spinach

• 1 Handful cilantro

• 1 tsp Salt

• 1/2 Tbsp Teeny Tiny Spice Tandoori Masala

For the sauce:

• 1/2 Can coconut milk

• 2 Tbs Tomato paste

• 1-2 tsp Teeny Tiny Spice Tandoori Masala

• Salt to taste

 Instructions:

1. Finely chop the spinach and cilantro.

2. In a large bowl, combine chicken, spinach, cilantro, salt, and Tandoori.

3. Scoop by the tablespoon into the palm of your hand, then roll into a tight ball. 

4. Place on parchment paper and repeat with remaining mix.

5. Bake at 425℉ for 15 minutes.

6. In a large sauce pan, add a drizzle of oil or fat, half a can of coconut milk (thick is great- full fat!.) tomato paste, Tandoori Masala, salt, and a pinch of garlic (optional). Whisk together and bring to a simmer.

7. Put the meatballs into the sauce and let it thicken a bit and reduce.

8. Serve over cauliflower rice, regular rice, or your favorite veggies.