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–+ servings
Butter Chicken Meatballs

Butter Chicken Meatballs: A Cozy One-Pan Wonder

A quick and comforting Butter Chicken Meatballs recipe that transforms your dinner into a delightful culinary adventure.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 3 minutes
Total Time 30 minutes
Servings: 6 meatballs
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Can swap for ground turkey for a leaner option.
  • 1 cup Bread Crumbs Use gluten-free for a gluten-free version.
  • 1 large Egg Consider a flax egg for a vegan option.
  • 1 tablespoon Fresh Ginger Grated, more for bolder flavor.
  • 3 cloves Garlic Minced or grated, to taste.
  • 1 tablespoon Garam Masala A must-have spice blend for authentic flavor.
  • 1 teaspoon Chili Powder Adjust to taste for heat.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Black Pepper Essential for seasoning.
  • 2 tablespoons Unsalted Butter Can be substituted with ghee.
For the Sauce
  • 1 tablespoon Olive Oil Can replace with vegetable oil.
  • 1 medium Yellow Onion Diced, brings sweetness to the sauce.
  • 2 tablespoons Tomato Paste Choose high-quality for best results.
  • 1 cup Chicken Stock Vegetable stock works for vegetarian option.
  • 14 oz Coconut Milk Can replace with heavy cream.
  • 1 tablespoon Curry Powder Adds complex spice notes.
  • 1 cup Orzo Uncooked, can swap with quinoa or rice.
  • 2 cups Baby Spinach Leaves For an extra nutrition boost.
For Serving
  • 1/4 cup Fresh Cilantro Chopped, for garnish.
  • 1 cup Greek Yogurt Optional for adding creaminess.
  • 2 wedge Lime For a zesty finish.
  • 4 pieces Naan For scooping.

Equipment

  • large mixing bowl
  • large skillet
  • plate

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground chicken, breadcrumbs, egg, grated ginger, minced garlic, garam masala, chili powder, salt, and pepper. Mix until well combined, then let rest for 3 minutes.
  2. Shape mixture into tablespoon-sized balls, aiming for about 30 meatballs, and place on a plate.
  3. In a skillet, melt butter over medium-high heat. Add meatballs and cook for 6-8 minutes until browned on all sides. Transfer to a plate.
  4. In the same skillet, add olive oil and diced onion. Cook for 4-5 minutes until soft and translucent.
  5. Add minced garlic and tomato paste, cooking for 1 minute until fragrant.
  6. Pour in chicken stock and coconut milk, along with ginger, curry powder, garam masala, chili powder, salt, and pepper. Stir well and let simmer.
  7. Add uncooked orzo and meatballs back into the skillet, cover, and cook for approximately 10 minutes until orzo is just shy of al dente.
  8. Stir in baby spinach leaves and cook for 2-3 minutes until wilted. Adjust seasoning if necessary.
  9. Garnish with chopped cilantro and serve with Greek yogurt, lime wedges, and naan.

Nutrition

Serving: 2meatballsCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For extra tenderness, chill the meatball mixture if sticky. Serve fresh for best flavor.

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