Lamb Tikka Meatballs
with Garlic Basmati Rice- Milk
- Wheat
Homemade meatballs are delicately spiced and tossed in luxurious tikka sauce for a weeknight dinner that's bursting with flavour! Fluffy basmati rice, sweet peppers and a final flourish of cilantro round out this delectable dish.
Ingredients
250 g
Ground Lamb
½ cup
Tikka Sauce
(Contains: Milk)
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
Mild Curry Paste
50 g
Shallot
56 mL
Cream
(Contains: Milk)
2 unit
Garlic, cloves
7 g
Cilantro
1 tbsp
Indian Spice Blend
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.44 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch slices. Peel, then cut shallot into 1/4-inch pieces. Roughly chop cilantro.
Add lamb, panko, shallots, half the Indian Spice Mix, remaining garlic and half the curry paste to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)Season with 1/2 tsp salt (dbl for 4 ppl), then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 12-14 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
Add remaining curry paste and remaining Indian Spice Mix to the pan with peppers. Cook, stirring often, until fragrant, 30 sec. Reduce heat to low, then add tikka sauce, cream and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce is warmed through, 2-3 min. Add cooked meatballs to the pan with sauce. Toss to coat.
Fluff rice with a fork, then stir in 1 tbsp butter (dbl for 4 ppl) and half the cilantro. Divide rice between plates. Top with lamb meatballs and tikka sauce. Sprinkle remaining cilantro over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the rich, creamy tikka sauce and well-spiced lamb meatballs, though some found the curry flavors too strong or mild.
- Ease of prep: Several noted the recipe took longer than expected, with meatballs often needing extra cooking time for doneness.
- Suggestions: Consider adding more vegetables, adjusting spice levels to taste, and ensuring meatballs are fully cooked through before serving.
- Portions: Some found the meal generously sized, while others wished for more sauce or a larger protein portion.
- Texture: For firmer meatballs, use the optional egg; grating the shallot can help create a smoother texture.
