For the sauce, peel the ginger, garlic and onion and chop them finely. Heat ghee or coconut oil in a saucepan and sauté the onion in it. Then sprinkle with garlic, ginger, ground coriander, cumin, garam masala and paprika powder and toast briefly. Not too long so that the spices don't turn bitter.

Deglaze with coconut milk and tomato puree. Bring to the boil and then simmer uncovered for a few minutes over a medium heat until the sauce has a creamy consistency. Season to taste with salt, pepper and possibly vegetable stock powder.

In the meantime, prepare the meatballs. To do this, knead the indicated ingredients together and form walnut-sized balls with wet hands. Put the balls in the sauce and simmer over a low heat for about 15-20 minutes.

It goes well with rice, naan bread etc ...