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.
prep time
20 Min
cook time
2 Hr
method
Slow Cooker Crock Pot
yield
5-6 serving(s)
Ingredients
- 1 pound ground beef mince
- 2 teaspoons minced garlic, divided
- 2 teaspoons grated ginger root, divided
- 2 tablespoons tandoori masala spice/seasoning (i use rajah brand)
- 1 tablespoon beaten egg white
- 2 tablespoons plain yoghurt
- - salt and black pepper
- 1 tablespoon olive oil
- 16 ounces tomato passata or tomato sauce
- 1 teaspoon vegemite yeast extract
- 1 tablespoon chopped fresh coriander leaves
- - extra plain yogurt (optional)
How To Make crockpot tandoori meatballs
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Step 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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Step 2Press and shape the meat into 30-32 small meatballs and brown in the oil in a nonstick skillet, then drain.
-
Step 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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Step 4Cover and cook on high for 1-2 hours.
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Step 5Garnish with chopped coriander (cilantro). Serve drizzled with extra plain yogurt if you like.
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