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30 Minute Butter Chicken Meatballs. A delicious mix of cozy and healthy. This dish incorporates a variety of Indian spices, all with an abundance of health benefits. These meatballs are extra saucy, quick, easy, and delicious. Serve over steamed rice with a side of naan (preferably homemade because it’s the best). A great recipe any night of the week!
And just like that it’s already Wednesday, September is well under way, and like clockwork I am slowly beginning to share some more cozy recipes that are perfect for the cooler temperatures the approaching fall season is sure to bring.
So here’s the story behind this meatball recipe.
Those of you who have been reading HBH since the beginning (almost 6 years now!), may remember that during my first year of writing the blog I shared this naan recipe. Honestly? This is the naan that changed my life, my mom’s life, and really anyone that’s ever made or eaten it.
I know, I am so overly dramatic, but it’s all true. I never knew I could love a recipe as much as I love this naan. It’s soft, buttery, and delicious. Whether eaten with a bowl of soup, paired with a creamy curry, or especially when eaten on its own!
So, why am I gushing about an old recipe? Well, because it’s a recipe that’s inspired a lot of other recipes here on HBH. And yes, you guessed it, including these butter chicken meatballs. Really, I just needed a good excuse to make naan on a Monday, and butter chicken is the perfect dish to pair my favorite homemade naan with, so butter chicken meatballs it was.
And I am excited about them.
Meatballs have never been one of my favorites to make or to eat. Mostly because I really hate the word meatball. I find it so very unappealing. I mean, meatballs? Doesn’t seem like the greatest word to me, but I guess it is what it is.
This past year I’ve slowly started to put the unappealing name out of my head and begin to embrace the meatball. Thus far I’ve made simple baked Italian meatballs, Greek lamb meatballs, and ricotta turkey meatballs. And today I am embracing meatballs once again, only going the Indian route.
It’s kind of different, but so good.
Let’s talk details.
Start off by making the chicken meatballs. This is easy. Mix together ground chicken (you could also use ground turkey), an egg, and some bread crumbs. Form the mix into balls and then bake in the oven. I love baking my meatballs as opposed to pan frying them. One, it’s easier, two it’s healthier, and three, I find the meatballs cook evenly all the way through. Plus, cooking the meatballs in the oven gives you all the time (and hands) to make the sauce.
Which brings me to the sauce. The sauce is EVERYTHING. it’s what butter chicken is all about it. It’s where all the flavor is. It’s creamy, spicy, coconutty, and eat-by-the-spoonfuls good.
Traditionally butter chicken takes a while to make because the chicken needs to be slowly simmered in the sauce. Since we are using meatballs instead of whole chicken pieces, we can speed up the process and turn an hour plus recipe into a 30 minute, one pan and done, kind of recipe.
Cool. Cool. Love it.
The key to my butter chicken sauce is a good amount of spices, coconut milk, and tomato paste. The spices add all the flavor, the coconut milk adds creaminess, and the tomato paste adds richness.
Finish the sauce with a couple of tablespoons of butter and…PERFECTION.
You’ll want to get started on the sauce while the meatballs are baking so that when the meatballs are finished cooking, the sauce is all ready. Then all you’ll have to do is combine the two together, serve and enjoy. With a generous side of steamed rice and naan.
Of course.
I really can’t begin to describe just how good these meatballs are. The sauce is super creamy, incredibly flavorful, and perfectly seasoned. The meatballs soak it all in, making them tender and delicious…anything but boring.
If you wanted to bump up the vegetable count, toss some spinach, cauliflower, or broccoli right into the sauce. Any of these would be great, and would add a nice pop of color too.
As mentioned, this is a great recipe for transitioning from summer to fall…it’s cozy, yet still healthy.
Oh, and it will leave your house smelling like a fall candle. The BEST! Make this soon you guys, it’s one of those recipes that’s just really really good!
If you make these 30 minutes butter chicken meatballs, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
30 Minute Butter Chicken Meatballs
Servings: 6
Calories Per Serving: 830 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound ground turkey or chicken
- 1 egg
- 1/2 cup panko bread crumbs
- kosher salt and pepper
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper, more or less to taste
- 1 can (6 ounces) tomato paste
- 1 can (14 ounces) full fat coconut milk
- 1/2 cup plain greek yogurt
- 2 tablespoons butter
- 1/4 cup fresh cilantro, roughly chopped
- steamed rice and naan, for serving
Instructions
- 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.2. Add the turkey, egg, bread crumbs, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into tablespoon size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper.3. Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.4. Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in the yogurt and butter. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro.5. Serve the meatballs and sauce over bowls of rice with fresh naan. Enjoy!
This post was originally published on September 5, 2018
Hey could you make this without the Greek yogourt if trying to go dairy free?
Hi! I would use 1/2 cup of thick canned coconut cream (so no coconut water) in place of the yogurt. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this last night and just had leftovers with lunch. First, this was really easy to make, and it smelled wonderful while cooking! Second, it turned out really good … definitely a fall’ish cozy warming meal! We served it with jasmine rice and naan and a side of Trader Joe’s Yellow Curry Chopped Salad (A surprise find that completed the Indian themed dinner perfectly!). And third? It tasted even better the next day! The flavors had time to marry and wow, delicious! Thank you for this recipe … I just ordered your book and look forward to trying other recipes!
I am so happy to hear that Jerri! Thank you!
Oh My Lanta!!! This is SSSSOOOO very good! Made the meatballs yesterday morning and the sauce in the evening for dinner. Made according to recipe with the exception of powdered ginger and the addition of a little salt at the end. Very authentic flavor and the perfect amount of heat, really really tasty!!! I will deff make this again! Meatballs are great for food preps so this helps to change things up! Thank you!!
I am so glad you loved this Nicole! Thank you so much!
Delicious! My family and I thoroughly enjoyed this dish. Although it took me longer than 30 minutes (I’m a slow cook), it was very easy. I didn’t have any yogurt so I subbed sour cream. Will make again, thank you!
I am so glad you and your family loved this recipe Anne! Thank you!!
I made this last night! SO GOOD! Such a fun take on butter chicken. Even my two and 5 year old loved it. I will be making this one again! Thank you for such a good and creative recipe.
Thank you so much Vicky!
I love all things meatballs so made this tonight and it hit the spot. I added grated carrot to the meatballs and broccoli florets and three large handfuls of spinach to the sauce to get some veggies in there. Loved how straight forward it was. Thanks for the recipe!
Thank you so much Harri!
Absolutely delicious and so easy! Another winning recipe from HBH in our household!
Thank you so much Meghan!
Dear Tieghan,
I only recently discovered you and all your wonderful work on the social media. (Was I asleep all those years?!?) I am totally flabberghasted by your website, your youtube channel, your talent, your life!! Sincerely, as a food “passionata” and an avid cook, I am beyond thrilled to discover your recipes and all the inspirations you so graciously share with the world. I prepared the curried meatballs over the week-end and everyone loved them. I’m so excited at the thought of discovering more and more everyday as I peruse your extraordinary material. Thank you so much and long live “Half Baked Harvest”!!! (I’m from the French-speaking province of Quebec, in Canada).
Hi Marie! I am so glad you are enjoying my blog and welcome! Thank you so much!
I love to make a batch of turkey meatballs with a bit of a ginger and chilli in them to keep in the freezer, Great in thai curry or in a bowl of ramen!
Thank you so much Rosie!
these turned out awesome! as i was making them my boyfriend said “it smells like an actual indian restaurant in here!” the recipe made a lot of sauce so i think i will save some and simmer some chickpeas in it later this week, to make a vegetarian version of this. don’t want it to go to waste!
Thank you so much Caitlin! I am so glad you loved this recipe!
Hey Tieghan -Sorry it has been a long time – life has gotten in the way 🙁
I made your awesome Indian recipe last night as I was craving those warm and favorite spices
and creamy sauce…wow, this was fantastic and so easy to put together! Had leftover
cauliflower rice that went so well with that sauce and put on tons of fresh cilantro on it,
so yum! This is such a keeper and the leftovers next day….mmmmmmm, the flavors munged
so much more – Hope all is well is in your world, keep up the good work as usual!
Tammy
I am so glad this turned out amazing for you Tammy! Thank you!
I made this last night for dinner and made the homemade naan too. I absolutely loved this recipe and couldn’t recommend it more! It came together quickly and so did the naan!
Thank you so much Mary!
Oh my stars! Just made this recipe and the naan. You were so right….the naan was amazing, and we are hooked! And the butter chicken meatballs were so flavorful. I love how quick it was to make something so tasty. It rained here all day and was cool outside, so this meal hit the spot. My daughter introduced me to your recipes, and I’m looking forward to making more!
Thank you so much Jill! I hope you continue to love my recipes!
It was 59 degrees for a high on this NH day, a perfect day to execute this recipe. So random- I had all the ingredients on hand, except for the naan bread and fresh cilantro so I grabbed them at the market this morning. This was so easy and delicious! Looked just like the photos and tasted even better. Paired with a Bordeaux wine and they played nicely! Thanks for sharing!
Wow sounds like a perfect dinner! Thank you so much Linda, I am so glad you liked this!
I commented before about freezing but wanted to let you know we made these tonight for dinner and also made your naan! Everything was soooo good! I was so impressed with the naan (We added desiccated coconut and sultanas to make a peshwari naan!!) The meatballs are also genius! Definitely planning on making some more and freezing everything 😀 Thank you so much for 2 more successful recipes!
Thank you so much Shannon! I am so glad you loved this recipe!!