Preheat the broiler on high.
Place the oats in a food processor and pulse until finely ground. Empty into a small bowl.
Put the onions, garlic cloves, ginger and cilantro in the food processor and pulse until finely minced.
In a large bowl, combine all the ingredients for the meatballs. Using a spoon or your hands, make small to medium size meatballs.
Broil meatballs for about 10 minutes, until cooked through.
Place the onions, garlic, ginger and pepper in the food processor. Pulse until you have a large mince.
Heat the oil in a large skillet until hot. Add the mustard seeds and cover. When the seeds stop popping, around 15 seconds, turn the heat to medium-low and add the food processor ingredients. Cook for 5-10 minutes, until the mixture is golden.
Add the cumin, coriander, and red pepper and cook for a minute or two, toasting the spices.
Add the crushed tomatoes and cook for about 5 minutes, reducing the mixture. Once it reaches a paste-like consistency, add the salt, sugar, coconut milk power and milk. Whisk until smooth and bring to a boil. Simmer for 5-10 minutes on low.
Add the meatballs and the cilantro to the sauce and let simmer for another 5-10 minutes.
Adapted from Nomnivorous. This dish can be made ahead of time and kept warm or reheated in a crockpot. I made were easily adapted to be gluten-free and dairy-free simply by using gluten-free oats and almond milk. I left out the coconut milk powder and I thought these meatballs were still delicious.