Why You’ll Love This Recipe

• High-Protein Comfort Food: A delicious way to increase your protein intake without sacrificing flavor.
• Authentic Butter Chicken Flavor: Enjoy the classic taste of butter chicken without the need for lengthy marinating.
• Customizable Spice Level: Easily adjust the amount of chili pepper to control the heat and create a dish that suits your preferences.
• Quick and Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
• One-Pan Meal: Everything cooks in one skillet, minimizing cleanup.

What You’ll Need to Make Butter Chicken Meatballs

Here’s a breakdown of the key ingredients you’ll need to create these delicious butter chicken meatballs:

For the Meatballs:

• Ground Chicken: The base of our meatballs! Ground turkey is an excellent substitute if you can’t find ground chicken or prefer a leaner option.
• Garam Masala: This essential Indian spice blend is what gives the meatballs their distinctive flavor. You can find it at most grocery stores or create your own homemade version.
• Salt: To enhance the overall flavor and balance the spices.
• Butter: Adds richness and moisture to the meatballs.
• Egg: Acts as a binder, holding the meatballs together.
• Panko Breadcrumbs: Provide a light and airy texture.
• Avocado Oil: For browning the meatballs in the skillet. Any neutral oil will work.

For the Butter Chicken Sauce:

• Butter: Absolutely essential for a rich and creamy butter chicken sauce!
• White Onion: Provides a savory base for the sauce.
• Salt: To season the sauce and enhance the other flavors.
• Garam Masala: Adds that classic butter chicken spice profile.
• Tomato Paste: Contributes to the sauce’s rich color and depth of flavor.
• Red Chili Pepper: For a touch of heat. Adjust the amount based on your preference.
• Crushed Tomatoes: The main component of the sauce, providing a tangy and slightly sweet flavor.
• Greek Yogurt: Adds creaminess and tanginess to the sauce. Be sure to stir it in vigorously to prevent curdling.
• Fresh Lime Juice: Brightens up the sauce and adds a zesty touch.
• Fresh Cilantro: For garnish, adding a fresh and vibrant flavor.

For the full list of ingredients and exact measurements, please see the recipe card below.

How to Make Butter Chicken Meatballs: Step-by-Step Guide

Follow these simple steps to create flavorful and tender butter chicken meatballs in a delicious creamy sauce:

Step 1: Mix and Form the Meatballs

In a large mixing bowl, combine all the ingredients for the meatballs: ground chicken, garam masala, salt, grated butter, egg, and panko breadcrumbs. Gently mix everything together until just combined. Be careful not to overmix, as this can result in tough meatballs. Use a 1 to 1.5 tablespoon scoop to form the meatballs. Roll each scoop into a ball using your hands and set aside on a plate or baking sheet.

Step 2: Brown the Meatballs

Heat avocado oil in a large, deep skillet over medium-high heat. Once the oil is hot (but not smoking), carefully add the meatballs to the skillet in a single layer. Cook the meatballs on each side for about 2-3 minutes, or until they are golden brown and almost cooked through. Remember, they will finish cooking in the sauce later, so don’t worry about cooking them completely at this stage. Remove the browned meatballs from the skillet and set aside.

Step 3: Simmer the Butter Sauce

Add butter to the same skillet you used for the meatballs. Once the butter is melted, add the minced white onion and season with a pinch of salt. Cook the onion for about 2-3 minutes, or until softened. Add the garam masala, tomato paste, and minced red chili pepper (if using). Cook for another 1-2 minutes, stirring constantly, until the spices become fragrant. This step is crucial for developing the rich flavor of the sauce. Finally, add the crushed tomatoes and remaining salt to the pan and stir well to combine. Bring the sauce to a boil, then reduce the heat to low and let it simmer gently for about 5 minutes.

Step 4: Finish Together and Serve

Gently add the browned meatballs back to the skillet with the simmering butter chicken sauce. Cover the skillet and let the meatballs simmer in the sauce for 5-10 minutes, or until they are fully cooked through and tender. The internal temperature of the meatballs should reach 165°F (74°C). Once the meatballs are cooked, remove the skillet from the heat. Add the Greek yogurt to the skillet and stir vigorously to fully incorporate the yogurt into the sauce. It’s important to stir the yogurt in quickly and thoroughly to prevent it from curdling. Stir in fresh lime juice.

Serve the butter chicken meatballs hot over a bed of fluffy rice, garnished with fresh cilantro. Enjoy!

Serving Suggestions for Butter Chicken Meatballs

These butter chicken meatballs are incredibly versatile and can be enjoyed in a variety of ways. Here are a few serving suggestions to inspire you:

• Over Rice: The classic and most popular way to serve butter chicken meatballs. Basmati rice is an excellent choice, as its delicate flavor complements the richness of the sauce.
• With Naan Bread: Serve with warm, homemade garlic naan bread for dipping into the creamy sauce.
• In Lettuce Wraps: For a lighter and healthier option, serve the meatballs in crisp lettuce cups with a dollop of Greek yogurt and a sprinkle of cilantro.
• As an Appetizer: Serve the meatballs on skewers with a side of the butter chicken sauce for dipping.

Don’t forget a fresh squeeze of lime and a generous sprinkle of fresh cilantro for the perfect finishing touch!

Storing & Freezing Instructions

Proper storage and freezing will help maintain the flavor and texture of your butter chicken meatballs.

Storing Leftovers:

Store the cooked butter chicken meatballs and leftover sauce separately from the rice in an airtight container in the refrigerator for up to 3 days.

Freezing for Later:

Freezing is a great way to extend the shelf life of your butter chicken meatballs. Here’s how to do it properly:

1. Cook the Meatballs: Ensure the meatballs are fully cooked until they reach an internal temperature of 165°F (74°C).
2. Cool the Meatballs: Allow the meatballs and sauce to cool completely before freezing. This will help prevent freezer burn.
3. Freeze: Transfer the cooled meatballs and sauce into a gallon-size freezer-safe bag or another freezer-safe container. Remove as much air as possible before sealing. Freeze for up to 3 months.

More of My Favorite High-Protein Dinners

If you enjoyed this butter chicken meatballs recipe, you might also like these other delicious and high-protein dinner ideas:

• Whipped Cottage Cheese Mac and Cheese
• Ground Turkey Pasta
• High-Protein Freezer Meals
• Ground Beef and Broccoli
• Cashew Crunch Edamame Salad

Butter Chicken Meatballs Recipe

By: Linley Hanson

• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Servings: 6

Ingredients:

Meatballs:

• 1 lb. ground chicken
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons salted butter, cold and grated
• 1 large egg
• ½ cup panko breadcrumbs
• 2 tablespoons avocado oil

Sauce:

• 6 tablespoons salted butter, separated
• ½ medium white onion, minced
• 1 teaspoon salt, separated
• 2 teaspoons garam masala
• 2 tablespoons tomato paste
• 1 red chili pepper, minced
• 15 oz. crushed tomatoes
• ½ cup 2% Greek yogurt
• 1 tablespoon fresh lime juice
• 2 tablespoons minced fresh cilantro

Instructions:

1. First, prepare the meatballs. Add all of the ingredients for the meatballs to a mixing bowl. Gently mix everything until combined. Be careful not to overmix.
2. Use a 1-1.5 tablespoon scoop to create the meatballs. Roll the meatballs together with your hands and set them aside.
3. Heat the avocado oil in a large, deep skillet over medium-high heat. When the oil is hot, add the meatballs and cook them on each side until golden brown and almost cooked through (they will finish cooking later). Remove the meatballs from the skillet.
4. Add 3 tablespoons of butter to the same skillet. When the butter is melted, add the white onion and season it with ¼ teaspoon of salt. Sauté for 2-3 minutes. Add the garam masala, tomato paste, and pepper. Cook for an additional 1-2 minutes or until the spices become fragrant.
5. Add the crusted tomatoes and remaining salt to the pan and stir to combine. Bring to a boil and then turn the heat to simmer. Add the meatballs back to the skillet. Let simmer for 5-10 minutes or until fully cooked. Add the remaining butter to the skillet, stir until the butter melts.
6. Remove the skillet from the heat. Add the Greek yogurt to the skillet and stir the yogurt into the sauce pretty vigorously. It is very important to continue to stir the mixture until the yogurt is combined with the tomato sauce. If you stop stirring too soon, the sauce will curdle.
7. Serve over rice and top with lime juice and cilantro.

Tips & Notes:

• Any ground meat will work for this recipe. The fat content of the meat will vary based on what ground meat is used.
• If you would like more sauce, double the sauce portion of the recipe.
• I suggest serving this recipe over basmati rice.

Nutrition (per serving):

• Calories: 362 kcal
• Carbohydrates: 13 g
• Protein: 18 g
• Fat: 27 g
• Fiber: 2 g
• Sugar: 5 g

Nutrition information is automatically calculated, so should only be used as an approximation.