Butter Chicken Meatballs

Treat your taste buds to Butter Chicken Meatballs served over rice with naan bread. The flavorful recipe infuses ground chicken meatballs with a mouth watering garlic, ginger, turmeric, garam masala, and curry powder sauce.

Course dinner, meal-prep, meatballs

Cuisine Indian

Keyword Butter Chicken Meatballs

Prep Time 10

Cook Time 20

Total Time 30

Servings meatballs

Calories 105kcal

Author Erin Antoniak

Ingredients

Meatballs:

1 lb ground chicken
¼ large yellow onion grated
1 egg
½ cup breadcrumbs
1 teaspoon salt
½ teaspoon pepper
2 tablespoon olive oil for frying

Sauce:

4 tablespoon butter divided
½ onion diced
5 cloves garlic minced
1 tablespoon fresh grated ginger
½ teaspoon turmeric
1 tablespoon garam masala
2 tablespoon curry powder
1 teaspoon salt
½ teaspoon pepper
6 oz can tomato paste
1.5 cups whole milk
½ cup chicken stock or water
serve with rice and naan and sprinkle cilantro for garnish

Instructions

In a large bowl, mix together chicken, grated onion, egg, breadcrumbs, salt and pepper. I use my hands.
Roll into 20 meatballs and set on plate.
Heat a large skillet on medium-high heat and add olive oil. Once hot, add meatballs and cook about 6-7 minutes or when internal is 165F, turning the meatballs every minute or so in order to get all sides cooked. Set meatballs aside on clean plate.
Reduce heat in pan to medium and add 2 tablespoon butter. Add in diced onion and cook for 2-3 minutes until beginning to soften. Add in garlic and ginger. Then add in turmeric, garam masala, curry powder, salt, and pepper.
Immediately add in tomato paste, then whisk in whole milk until totally smooth. Pour in chicken stock and bring to a light simmer. Once lightly simmering, add remaining 2 tablespoon butter. Let sauce thicken and bubble for 5 minutes, stirring throughout.
Add meatballs back into sauce and toss to coat. Let meatballs simmer 5 more minutes before serving.
Serve over rice and with naan!

Nutrition