Butter Chicken Meatballs
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course
Butter Chicken Meatballs
Description
Butter Chicken Meatballs start with a mixture of ground chicken, panko breadcrumbs, egg, fresh cilantro, and yellow curry powder formed into small balls and baked until lightly browned and cooked through. Meanwhile, a sauce is prepared by sautéing butter with diced onion and optional jalapeño, then layering in garlic, ginger, garam masala, turmeric, tomato sauce, tomato paste, and chicken stock. The sauce is simmered to reduce and thicken before heavy cream and the meatballs are combined, creating a creamy, warmly spiced tomato-based sauce.
The dish offers a meal that pairs savory and aromatic flavors with a creamy texture, making it suitable for serving over plain rice or alongside rustic bread to soak up the sauce. The meatballs bring a tender bite that contrasts with the rich and smooth sauce.
Inspired by Half Baked Harvest, this recipe balances spices carefully to avoid overpowering the chicken, and baking the meatballs separately prevents overcooking them in the sauce, ensuring they remain tender yet fully cooked.
Ingredients
- 4 tablespoons butter unsalted
- ½ onion diced, medium sweet
- 1 jalapeño seeded and diced, optional
- 3 cloves garlic minced
- 2 teaspoons ginger freshly grated
- 2 teaspoons garam masala
- 1 teaspoon Turmeric ground
- 1 tomato sauce 8-ounce can
- 1 tomato paste 6-ounce can
- 1 ½ cups chicken stock
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ⅓ cup heavy cream
For the meatballs
- 1 ½ pounds ground chicken
- ½ cup panko
- 1 egg large
- 3 tablespoons cilantro fresh, chopped leaves
- 2 teaspoons yellow curry powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- To make the meatballs, combine chicken, Panko, egg, cilantro, curry powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 36-40 meatballs.
- Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until lightly browned and cooked through, about 15 minutes.
- Melt butter in a large skillet over medium heat. Add onion and jalapeno, if using. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, ginger, garam masala and turmeric until fragrant, about 1 minute.
- Stir in tomato sauce, tomato paste and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in heavy cream and meatballs until heated through, about 2-3 minutes.
- Serve immediately.
Notes
- Use medium sweet onion to provide a balanced base without overpowering the sauce.
- Remove seeds from jalapeño to adjust the heat level according to taste.
- Baking the meatballs separately before adding to the sauce ensures they cook evenly without becoming tough.
- The recipe yields about 36-40 meatballs, suitable for multiple servings or leftovers.
- Fresh cilantro adds a bright herbal note, complementing the warm spices.
User Reviews
Overall Rating
4.9
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