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–+ servings
Butter Chicken Meatballs

Butter Chicken Meatballs: Comfort Food in 30 Minutes

Butter Chicken Meatballs are a delicious, comforting dish packed with bold flavors, ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Can swap for ground turkey or lamb.
  • 1 cup Bread Crumbs Use gluten-free bread crumbs or almond flour for a gluten-free option.
  • 1 large Egg Lightly beaten.
  • 1 tbsp Fresh Ginger Grated or minced.
  • 2 cloves Garlic Minced or grated.
  • 2 tbsp Garam Masala Essential for authentic flavor.
  • 1 tsp Chili Powder Adjust according to spice preference.
  • 1 tsp Salt
  • 1 tsp Pepper
For the Sauce
  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion Finely diced.
  • 1 tbsp Tomato Paste
  • 1 cup Chicken Stock Can substitute with vegetable stock.
  • 1 cup Coconut Milk
  • 1 tbsp Curry Powder Add additional garam masala for depth.
For the Serving
  • 1 cup Orzo Can replace with rice, quinoa, or small pasta.
  • 2 cups Baby Spinach Leaves Substitute with other leafy greens if desired.
  • 1/4 cup Cilantro Fresh herb garnish.
  • 1/2 cup Greek Yogurt For serving.
  • 2 wedges Lime For serving.

Equipment

  • large mixing bowl
  • Large skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground chicken, bread crumbs, lightly beaten egg, grated ginger, minced garlic, and garam masala, along with chili powder, salt, and pepper. Mix gently to avoid overworking.
  2. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add meatballs in batches, cooking for about 5-6 minutes until golden brown. Transfer to a plate.
  3. Add 1 tablespoon of olive oil to the skillet, sauté 1 finely diced yellow onion for 3-4 minutes until softened. Stir in 2 minced garlic cloves and 1 tablespoon of tomato paste, cooking for an additional minute.
  4. Pour in 1 cup of chicken stock and 1 cup of coconut milk, stirring to combine. Add additional spices and simmer for 5 minutes until slightly thickened.
  5. Incorporate 1 cup of uncooked orzo into the sauce, then return the browned meatballs to the skillet. Cover and cook for 8-10 minutes until orzo is tender.
  6. Gently stir in 2 cups of baby spinach until wilted, adjust the seasoning with salt and pepper, then serve garnished with cilantro, Greek yogurt, and lime wedges.

Nutrition

Serving: 1meatballCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 250IUVitamin C: 4mgCalcium: 30mgIron: 2mg

Notes

Chill the meatball mixture if sticky. Brown meatballs in batches for even cooking and prevent overcrowding.

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