crockpot tandoori meatballs
Appetizer meatballs with the flavor of tandoori masala and a bit of umami from vegemite. If you can't get vegemite you might try using a tsp of white miso plus a tsp of soy sauce or Maggi seasoning as a sub.
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yield
5 -6
prep time
20 Min
cook time
2 Hr
method
Slow Cooker Crock Pot
Ingredients For crockpot tandoori meatballs
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1 lbground beef mince
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2 tspminced garlic, divided
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2 tspgrated ginger root, divided
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2 Tbsptandoori masala spice/seasoning (i use rajah brand)
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1 Tbspbeaten egg white
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2 Tbspplain yoghurt
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salt and black pepper
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1 Tbspolive oil
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16 oztomato passata or tomato sauce
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1 tspvegemite yeast extract
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1 Tbspchopped fresh coriander leaves
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extra plain yogurt (optional)
How To Make crockpot tandoori meatballs
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1Mix the beef up with half the ginger and garlic, the tandoori masala spice, the egg white, the yogurt and salt and pepper.
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2Press and shape the meat into 30-32 small meatballs and brown in the oil in a nonstick skillet, then drain.
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3Mix the tomato passata/sauce, the rest of the ginger and garlic, salt, pepper and vegemite (or sub) in the bottom of a small crockpot.
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4Cover and cook on high for 1-2 hours.
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5Garnish with chopped coriander (cilantro). Serve drizzled with extra plain yogurt if you like.
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