Tandoori Meatballs

Tandoori Meatballs:

2 tablespoons olive oil
2 inch cinnamon stick
2 green cardamoms
2 whole cloves
1 medium yellow onion, chopped
2 tablespoons garlic, chopped
1 14.5 oz can tomatoes
1 teaspoon White Jasmine Tandoori Masala
1 teaspoon White Jasmine Garam Masala
½ teaspoon turmeric
½ teaspoon kosher salt
½ cup cilantro, chopped
1 cup warm water

 2 pounds lean ground beef
2 teaspoons White Jasmine Tandoori Masala
1 teaspoon White Jasmine Garam Masala
½ teaspoon turmeric
1 teaspoon kosher salt
1/2 cup cilantro, chopped (save a little to garnish)

Heat olive oil in a saucepan. Add cardamoms, cloves and cinnamon. Add onions and sauté them until golden brown on the edges. Add garlic. Add tomatoes and let it cook on low/medium heat for a minute or two. Add salt, tandoori masala, garam masala and turmeric. Add 2 tablespoons of fresh cilantro and a cup of warm water. Let the sauce simmer on low heat for about 5 minutes.

In a separate bowl, mix ground beef, salt, tandoori masala, garam masala, cilantro and turmeric. After mixing it well, make the meatballs and start dropping them in the simmering mixture. Let all the balls cook for about 15-20 minutes. Leave a bit of sauce around the meatballs.

Serve warm.