Butter Chicken Meatballs

These Butter Chicken Meatballs combine juicy and tender, spiced meatballs with a rich and creamy tomato-based sauce, delivering all the bold flavors of classic butter chicken in an easy, comforting dish. Perfect for serving over rice or with naan, this homemade recipe is a flavorful, restaurant-quality meal that's simple enough for a weeknight dinner.

Course Main Course, Recipes

Cuisine American, Indian

Keyword Butter Chicken Meatballs Recipe

Prep Time 20

Cook Time 30

Servings Meatballs

Calories 68kcal

Author Bon Appeteach

Ingredients

Meatball Ingredients

1 lb. Ground Chicken
1/4 cup Plain Bread Crumbs sub with gluten free bread crumbs or almond flour
1 Egg
2 Garlic Cloves minced
1 tsp. Lemon Zest
1/2 tsp. Salt
1/4 tsp. Dried Ginger
1 tsp Cumin Powder
1 tsp. Curry Powder
1 tsp. Garam Masala

Sauce Ingredients

3 tbsp. Butter or Ghee
1/4 cup Onion finely minced
1/4 tsp. Ginger fresh works best but you can sub with dried
2 Garlic Cloves minced
2 Tbsp. Tomato Paste
2 cups Coconut Milk full fat works best
1 tsp Salt
1 tsp. Cumin
1/2 tsp. Garam Masala
1/2 tsp Coriander powder

Instructions

Butter Chicken Meatball Prepartion

Preheat your oven to 375 F. and line a baking sheet with foil.
In a large mixing bowl, combine all the meatball ingredients. Mix well to combine by using your hands.
Use a cookie scoop or tablespoon sized measuring spoon to make even sized meatballs. This will make approxiamtely 24 meatballs.
Place each meatball onto the prepared baking sheet, slightly spaced out. on the Bake for 12 minutes. Broil the meatballs for 2-3 minutes or until slightly browned on the tops. Remove from the oven and set them aside.

Butter Chicken Sauce Preparation

While the meatballs are baking, melt the butter or ghee in a large saucepan on medium-low heat. Once melted add in the small diced onion. Sauté until translucent, about 4-5 minutes.
Add the garlic and all the remaining spices (salt, cumin, garam masala, and coriander). Allow this to cook on low until it smells fragrant.
Whisk in the tomato paste, then slowly whisk in the full fat coconut milk. If your heat is too high the sauce can separate, so watch your temperature and whisk often.
Add the chicken meatballs into the sauce to fully coat and combine. Let them simmer for 2-3 minutes before serving over basmati rice or with naan.

Notes

Want a smoother, thicker sauce? Use an immersion blender to blend in the bits of onion in the sauce before adding the meatballs.

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