Heat the oven to 425°F. Line a rimmed sheet pan with foil or parchment. Arrange the fully cooked frozen meatballs in one layer and brush or toss with 1 teaspoon oil.

Bake according to the package directions, usually 15 to 20 minutes, turning once, until browned and heated to 165°F. If the package requires a different temperature or time, follow the package.

While the meatballs bake, heat the remaining oil in a 12-inch skillet over medium heat. Cook the onion for 5 minutes until softened. Add ginger and garlic; cook 30 seconds.

Stir in garam masala, cumin, paprika, and cayenne. Cook 20 seconds, then add crushed tomatoes and water. Simmer uncovered for 8 minutes until thickened.

Lower the heat and stir in the cream and 1/4 teaspoon salt. Taste before adding more salt.

Drain any liquid or excess fat from the sheet pan. Transfer the hot meatballs to the sauce and turn gently to coat for 1 to 2 minutes. Finish with cilantro.