Indian Meatballs

I can't remember where I stumbled across this recipe, but it's a family favorite! Even that picky eater up there will eat two meatballs (an ENORMOUS endorsement for any meal)! Some of us in the family eat this with rice or spaghetti noodles, others don't. You will love the sweetness the cranberries bring to the dish.

1 to 2 lbs ground beef
3/4 cup dried unsweetened cranberries
6 garlic cloves
1/2 tablespoon Garam Masala
1/2 teaspoon sea salt
Dash of cayenne pepper
13.5 oz can coconut milk
6 oz can tomato paste
1 1/2 teaspoons Garam Masala
1/2 teaspoon sea salt

Preheat oven to "Broil" (525). In a small food processor, combine cranberries, garlic, Garam Masala, salt, and cayenne. Pulse until finely chopped. Using your hands, mix the meat and cranberry mixture together (I wear gloves to do this). Form golf ball size meatballs and place an inch apart on a foil lined cookie sheet. Let broil for 8-10 minutes, until fairly browned and crispy looking.

While the meatballs are broiling, pull out a medium to large sized pot (you'll be adding the meatballs to this sauce after they're cooked, so make sure it's big enough to hold all of them!), and combine the coconut milk, tomato paste, and spices and whisk together. Bring to a simmer and let it cook on low. Add the meatballs back to the sauce, cover the pan and cook until the meatballs reach an internal temperature of 160* (about 10 minutes). Serve over rice or noodles with a handful of dried cranberries on top.