One pan meals are my jam, especially on weeknights. Last thing I want to do after a long day is to clean up a million dishes, I am pretty sure you don’t either. This one pan meatball dish with a cashew cream sauce is a cross between Swedish meatballs and Indian dish called kofta curry. I came up with this dish one night when I was craving something comforting like koftas, but not in a mood to really cook Indian food. I was pleasantly surprised how good this one pan meatballs dish turned out and wanted to share the recipe.
We all love creamy sauces. The dilemma with creamy sauces is unfortunately the cream, it is not exactly healthy or figure friendly. For this reason I always try to find alternative ways to make dishes cream-lessly creamy. Using soaked ground up nuts in my opinion is the perfect replacement for cream. We often use ground up almonds or cashew paste in an Indian curry dish called korma. I actually got the idea to use cashews from that dish. Cashews are milder in flavor compared to almonds and also there is no hassle of peeling the skins off (Who has time to peel almonds). Using ground nut paste adds a nice richness to the sauce and a lovely nutty flavor too. Ground up cashews also make a delicious base for creamy dips such as this killer three pepper cashew dip, it is spicy, creamy, and incredibly easy to make.
The hardest part about making this dish is caramelizing the onions. It takes a good 10 to 15 minutes to properly cook the onions. Please don’t skimp on this part because that’s what adds a depth of flavor to the meatballs. The caramelized onions also make the meatballs extra soft and juicy.
If you love Swedish meatballs you are going to fall in love with this dish. This dish has the same flavor, but without the cream.
It is a simple weeknight dinner that I am sure your family would really enjoy.