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Butter Chicken Meatballs in Coconut Curry Sauce
I honestly do not remember where I found this recipe! I have searched with AI using lots of keywords, but have not found the exact recipe at all. I was able to locate lots of crockpot recipes, but this one is a stovetop rendition.
This formula is pretty close to what I made for dinner twice now, and it is really good. Leftovers freeze well which gets points in my two person household. We love previously served food, but after a dinner and a couple of lunches, anything remaining might get put into the freezer for a later date.
I did eliminate ginger throughout this recipe since my husband is ginger-averse. I plan to make this again this week so you have to know I simply love the flavor and ease of this recipe.
Butter Chicken Meatballs in Coconut Curry Sauce
Serves 6
Meatball Ingredients
- 2 lbs. ground chicken or turkey (I used half ground turkey and half ground beef
- ½ cup grated fresh parmesan
- ½ cup breadcrumbs or panko
- 2 tsp. minced fresh garlic
- (2 tsp. ginger minced)
- Salt and pepper to taste
- Butter Sauce Ingredients
- 4 Tbsp. butter
- ½ red onion chopped
- 2 tsp. minced garlic
- (2 tsp. ginger paste)
- 1 Tbsp. curry powder
- 1 ½ Tbsp. Garam Masala
- 2 Tbsp. tomato paste
- 1 can coconut milk
- About 1 tsp honey
- A little water to thin the sauce if needed
- Cayenne pepper and salt to taste
Instructions
Preheat your oven to 375°F
In a large mixing bowl, combine all the meatball ingredients – ground chicken, breadcrumbs, cheese, minced garlic, ginger paste, salt and pepper. Mix the ingredients until well combined. Be careful not to overmix, as it can make the meatballs tough.
Shape the mixture into meatballs of your desired size. Place them on a baking sheet lined with parchment paper or a greased ovenproof dish.Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and golden brown.
While the meatballs are baking, prepare the butter chicken sauce. In a large skillet, melt the butter over medium heat. Add the finely chopped onion, minced garlic, and ginger to the skillet. Sauté them until they become soft and fragrant. Add the garam masala, curry powder, tomato paste, salt, and pepper to the skillet. Stir well and let the sauce simmer for about 10 minutes, allowing it to thicken and develop flavor. Pour in the coconut milk and stir until the sauce is well combined. Let it simmer for an additional 5-10 minutes.
Once the meatballs are done baking, add them to the sauce and let them simmer for a few more minutes to absorb the flavors of the sauce. Taste and season with honey and spices if needed
Garnish the butter chicken meatballs with fresh cilantro and serve hot. You can serve them with brown rice, salad and applesauce.
