Butter Chicken Meatballs
Savory chicken meatballs are simmered in a classic Indian butter chicken sauce in this favorite family recipe. Serve over rice for a hearty, comforting meal.
Servings: 4 -6 servings
Calories: 659kcal
Ingredients
For the meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup Panko bread crumbs
- 1/2 cup Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- Pinch of cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 tablespoons olive oil as needed
For the sauce
- 1/4 cup butter
- 2-3 cloves garlic minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon cardamom
- 2 cans 14.5 oz. tomato sauce
- 1 pint heavy cream
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Rice for serving
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- For the meatballs, combine chicken, egg, bread crumbs, Parmesan cheese and spices in a large bowl and mix well. Mix in olive oil, as needed, so that mixture comes together and can be formed into balls.
- Shape meat mixture into balls and place on prepared baking sheet. Bake for 20-25 minutes, or until browned and cooked through.
- While meatballs cook, make the sauce: in a large saute pan, melt the butter over medium heat. Add the garlic and spices and cook for 1-2 minutes.
- Add the tomato sauce and bring mixture to a simmer. Simmer for about 10 minutes, stirring occasionally.
- Add the cooked meatballs to the sauce and continue simmering for 10-15 mintues longer.
- Gently stir in the heavy cream and return to a simmer. Stir in the lime juice and fresh cilantro just before serving. Serve over hot cooked rice, if desired.
Nutrition
Serving: 1g | Calories: 659kcal | Carbohydrates: 21g | Protein: 26g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 691mg | Fiber: 1g | Sugar: 5g