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crockpot tandoori meatballs

suelovesrecipes avatar
Recipe by
Sue L
@suelovesrecipes
Cincinnati, OH

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.

yield 5 -6
prep time 20 Min
cook time 2 Hr
method Slow Cooker Crock Pot

Ingredients For crockpot tandoori meatballs

  • 1 lb
    ground beef mince
  • 2 tsp
    minced garlic, divided
  • 2 tsp
    grated ginger root, divided
  • 2 Tbsp
    tandoori masala spice/seasoning (i use rajah brand)
  • 1 Tbsp
    beaten egg white
  • 2 Tbsp
    plain yoghurt
  • salt and black pepper
  • 1 Tbsp
    olive oil
  • 16 oz
    tomato passata or tomato sauce
  • 1 tsp
    vegemite yeast extract
  • 1 Tbsp
    chopped fresh coriander leaves
  • extra plain yogurt (optional)

How To Make crockpot tandoori meatballs

  • 1
    Mix the beef up with half the ginger and garlic, the tandoori masala spice, the egg white, the yogurt and salt and pepper.
  • 2
    Press and shape the meat into 30-32 small meatballs and brown in the oil in a nonstick skillet, then drain.
  • 3
    Mix the tomato passata/sauce, the rest of the ginger and garlic, salt, pepper and vegemite (or sub) in the bottom of a small crockpot.
  • 4
    Cover and cook on high for 1-2 hours.
  • 5
    Garnish with chopped coriander (cilantro). Serve drizzled with extra plain yogurt if you like.
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