Lamb Tikka Meatballs FD
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Lamb Tikka Meatballs  FD

Lamb Tikka Meatballs FD

with Garlic Basmati Rice

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Lamb

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Mild Curry Paste

1 unit(s)


56 mL


(Contains Milk)

2 unit(s)

Garlic, cloves

7 g


1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

Not included in your delivery

0.44 tsp


1 tbsp


0.06 tsp


1 tbsp

Unsalted Butter*


Nutrition Values

Calories890 kcal
Fat44 g
Saturated Fat20 g
Carbohydrate90 g
Sugar12 g
Dietary Fiber6 g
Protein33 g
Cholesterol135 mg
Sodium1230 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium150 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Bowl
Large Non-Stick Pan


Make garlic rice
  • 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.

Form and bake meatballs
  • 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.**
Cook peppers
  • 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.
Make tikka sauce
  • 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.
Finish and serve
  • 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.