Butter Chicken Meatballs

I don't know about you, but I love combining two different styles of recipes into something new. This recipe combines my favorite chicken/turkey meatballs with one of my favorite sauces into a delicious meal. These Butter Chicken Meatballs are packed with flavor and they are so easy to make. Serve these bad boys over some rice and you have yourself one amazing dinner. I promise everyone will love them!

Butter Chicken Meatballs

For the Meatballs:

1 lb. ground chicken or turkey

1 egg

1/2 cup Panko breadcrumbs

1/2 cup grated Parmesan

2 Tbsp. olive oil

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. salt

1/8 tsp. black pepper

For the Sauce:

Adapted from Jo Cooks

2 Tbsp. unsalted butter
3 tsp. minced garlic
1/4 tsp. ground ginger
1 (8 oz.) can tomato sauce
1 Tbsp. tomato paste
1/2 Tbsp. garam masala

1/2 Tbsp. paprika
1/2 tsp. turmeric
1/2 tsp. cumin
1/2 cup chicken broth
1/2 cup heavy cream
chopped cilantro, for garnish

cooked white rice for serving

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Combine all meatball ingredients in a large bowl and mix until well incorporated. (I love mixing meatballs in my stand mixer with the paddle attachment.)

3. Using a cookie scoop, measure out each meatball and place evenly on the baking sheet.

4, Bake for 20 minutes until internal temperature reaches 165 degrees F. 

5. Meanwhile, melt butter in a large skillet over medium heat. Once melted, stir in the garlic and ginger and cook for 1 minute. Add the tomato sauce, tomato paste, garam masala, paprika, turmeric, cumin and chicken broth.
6. Stir and bring the sauce to a boil, then reduce to a simmer. Let the sauce simmer for 10 minutes and then stir in the heavy cream.
7. Add the cooked meatballs to the skillet and simmer in the sauce for a few minutes. Turn off the heat, garnish with cilantro and serve over rice.


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