Butter Chicken Meatballs
Everyone's favorite butter chicken made into the most tender, most amazing meatballs! So saucy, so good. Serve with rice + naan!
Ingredients
- 4 tablespoons unsalted butter
- ½ medium sweet onion, diced
- 1 jalapeno, seeded and diced, optional
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 8-ounce can tomato sauce
- 1 6-ounce can tomato paste
- 1 ½ cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup heavy cream
For the meatballs
- 1 ½ pounds ground chicken
- ½ cup Panko
- 1 large egg
- 3 tablespoons chopped fresh cilantro leaves
- 2 teaspoons yellow curry powder
- Kosher salt and freshly ground black pepper, to taste
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
Inspired by Half Baked Harvest