Skip to Content

Butter Chicken Meatballs

Butter Chicken Meatballs are not your average meatball. Tender, curry seasoned meatballs are baked, then added to a butter curry sauce. Serve with rice and Naan for a delicious and flavorful meal.

Butter Chicken Meatballs

Butter Chicken Meatballs Ingredients

To make this Indian meatballs recipe, you will need the following ingredients (see the recipe card below for exact amounts):

  • Ground chicken or turkey
  • Egg: whisk it so it will mix in easy
  • Panko: regular
  • Olive oil: this helps keep the meatballs moist
  • Cilantro: great for flavor
  • Salt and pepper to taste
  • Heavy cream: you can use yoghurt or Greek yoghurt if you want
  • Butter: salted or unsalted
  • Yellow onion: or white
  • Ginger: use fresh and grate it finely
  • Jalapeno: you can use a green chili from the Indian store if you want
  • Coriander: use ground or fresh grind some
  • Garlic: fresh minced
  • Yellow curry powder: a must for this dish
  • Garam masala: you can find this in any Indian store or on Amazon
  • Coconut milk: use canned full fat coconut milk
  • Tumeric: for the flavor
  • Chicken stock

Butter Chicken Meatballs Recipe

How to Make Chicken Meatballs

  1. Preheat the oven to 350° and line a cookie sheet with parchment paper. Spray the parchment paper with nonstick cooking spray.
  2. In a large mixing bowl, combine all the meatball ingredients except the ground chicken. Mix well to combine. Add the ground chicken and mix just to combine without overmixing.
  3. Using an ice cream scoop, scoop out meatballs and roll into balls, then place on the parchment paper.
  4. Place in the oven and bake for 15 minutes, then check for doneness. If needed, cook for an additional minute up to 5 minutes.

Curry Chicken Meatballs Recipe

How to Make Butter Chicken Sauce

  1. In a large saute pan, melt 2 tablespoons of butter and add the onion, ginger, jalapeno and garlic. Saute for 5 minutes.
  2. Add the spices and brown for another minute. Add the tomato paste and stir to combine.
  3. Add the coconut milk and chicken stock and stir well. Let this simmer for 10 minutes.
  4. Add the heavy cream or yoghurt and the butter and let the butter melt.
  5. Stir to combine and add the meatballs. Let this simmer for another 2 to 3 minutes.

Indian Meatballs Recipe

Recipe Tips

Don’t overmix the ground chicken meatballs so they don’t get dry.

Olive oil is optional, but it helps keep the meatballs moist.

Serve this with rice, salad and Naan for a complete meal.

Curry Meatballs

Storage Instructions

Store in an airtight container in the refrigerator for up to 5 days.

Butter Chicken Meatballs

Butter Chicken Meatballs

Yield: 24 meatballs
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Butter Chicken Meatballs are not your average meatball. Tender, curry seasoned meatballs are baked, then added to a butter curry sauce.

Ingredients

For the Meatballs:

  • 1 egg, slightly beaten
  • ½ cup panko bread crumbs
  • 2 Tablespoon olive oil
  • 3 Tablespoons cilantro, chopped
  • 2 teaspoons yellow curry powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ pounds ground chicken or turkey

For the Butter Chicken Sauce:

  • 4 Tablespoons unsalted butter
  • ½ medium yellow onion, finely diced
  • 2 teaspoons ginger, grated
  • 1 jalapeno, seeded and diced
  • 3 cloves garlic, minced
  • ½ teaspoon ground coriander
  • 2 teaspoons yellow curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 - 6 ounce can tomato paste
  • 1 13.5 ounce can full fat coconut milk
  • 1 ½ cup chicken stock
  • ½ cup heavy cream or yogurt (or Greek yogurt)

Instructions

  1. Preheat the oven to 350° and line a cookie sheet with parchment paper. Spray the parchment paper with nonstick cooking spray.
  2. In a large mixing bowl, combine all the meatball ingredients except the ground chicken. Mix well to combine.
  3. Add the ground chicken and mix just to combine without overmixing.
  4. Using an ice cream scoop, scoop out meatballs and roll into balls, then place on the parchment paper.
  5. Place in the oven and bake for 15 minutes, then check for doneness. If needed, cook for an additional minute up to 5 minutes.
  6. In a large saute pan, melt 2 tablespoons of butter and add the onion, ginger, jalapeno and garlic. Saute for 5 minutes.
  7. Add the spices and brown for another minute.
  8. Add the tomato paste and stir to combine.
  9. Add the coconut milk and chicken stalk and stir well. Let this simmer for 10 minutes.
  10. Add the heavy cream or yoghurt and the butter and let the butter melt.
  11. Stir to combine and add the meatballs. Let this simmer for another 2 to 3 minutes.
  12. Serve with rice and naan.
Nutrition Information:
Yield: 6 Serving Size: 4
Amount Per Serving: Calories: 561Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 219mgSodium: 491mgCarbohydrates: 20gFiber: 3gSugar: 8gProtein: 40g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe