Crockpot Tandoori Meatballs Recipes

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CROCKPOT TANDOORI MEATBALLS



Crockpot Tandoori Meatballs image

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.

Provided by Sue L @suelovesrecipes

Categories     Meat Appetizers

Number Of Ingredients 12

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

Steps:

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

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