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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
THIS SAUCE!!!! I used to buy a pre-made spice paste and just add tomato paste and coconut milk to make butter chicken. I can’t find it in stores anymore, and was so sad. Now I’m embarrassed I ever bought it after making this – so quick and easy and insanely delicious. Thank you!!!
Thank you so much for trying this recipe, Laura!! I am so glad this recipe turned out so well for you! xTieghan
Hi! I wanted to make this for my kids today, but only have coconut cream (not milk) on hand. Does that work too?
Thanks in advance! Love all your recipes.
Hi! Yes that should work great! I hope you all enjoy this recipe! xTieghan
I modified this for Whole 30 by using Almond Flour in the meatballs instead of breadcrumbs. In sauce I used Ghee and Almond Yogurt ( Kite Hill). I served over cauliflower rice. It was unbelievable.
Hi Nancy! I am so glad this turned out so well for you! Also, thank you for sharing your modifications! xTieghan
Made this tonight with ground turkey & a little bit of pork sausage that needed to be used up. So easy and DELICIOUS! The sauce is to die for. Didn’t have the marsala seasoning, but googled what’s all in it and made my own with spices I had. Obviously made HBH naan to go with this! Thanks for keeping my quarantine tasting wonderful 🙂
Thank you Hannah! I am so glad this turned out so well for you! I hope you are staying healthy and safe! xTieghan
Can I leave out the yogurt/will it make a big difference?
HI! It will just be a little less creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
So much flavor! Will be making again during covid19; comfort food! Would love more recipes with coconut milk, ginger, and ginger. Thanks
I am so glad this turned out so well for you Deb! Thank you so much for trying it! I hope you are staying healthy and well! xTieghan
EXCELLENT! Such an easy recipe but delicious. Your instructions are perfect! We eat half baked harvest at least 4 times a week. I used turkey and it was Great.
As Always, thank you!
Cheryl
Wow that is so amazing to hear! Thank you so much for trying all of my recipes Cheryl! xTieghan
Hi – what percent Greek yogurt should I use?
Hi Sophia! I like to use full fat great yogurt for a creamy sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Delicious. I threw about a tsp of garam masala into the meatball mix. My 4 year old asked me to pack leftovers for his school lunch, which is very high praise. My first recipe from this blog but definitely not the last. I want to out this sauce on everything. It was honestly maybe 10% more effort than opening a jar of store bought simmer sauce and heating it up, but 100% tastier.
Wow that is too cute! Thank you so much for trying this Kris! xTieghan
Just made this tonight – it is a 5-star!!
So fun with the meatballs and the flavor – girl!!! It’s like it has been cooking all day!! This was a fast weeknight pantry-friendly meal that will go in rotation!! The Indian lover BF raved!! Winner winner! Thank you!
Wow that is so amazing!!! I am so glad you all loved this, Kristen! Thank you for trying it! xTieghan
I made this tonight. Tieghan, you my dear, are a rock star in the kitchen. Keep them coming, I absolutely love your recipes!!
Hi Abby! I am sure you are a rockstar as well! Thank you so much for trying this and other recipes of mine! I hope you continue to love them all! xTieghan
Delicious. I do seem to remember a healthier version on here which I’ll try next time. Every single recipe of yours that I’ve prepared has been soooo good. Thank you!!
Thank you so much Casey! That is so great to hear! xTieghan
I made this and your nann but a gluten free version and my kids loved it. My 10 year old daughter said it was the best thing I had ever cooked.
Thank you for all the thought and effort you put into your recipes and the blog ?!
Hi Alison! I am so glad you and your family loved this recipe! Thank you so much for trying this! xTieghan
Make this at least once a month! So easy, delicious and flavorful! Much easier and faster than traditional butter chicken without skimping on any of the flavor. The last time I made it I forgot to buy coconut milk, so I added some coconut and used a mix of whole milk and half-and-half and it still came out delicious!
Thank you so much Jen! I am so glad this turned out so well for you! xTieghan
Very tasty and easy to make! I had leftover curry paste from the easy Chicken masala recipe so I used that in place of some of the spices. Out of the three Indian recipes on the site I’ve tried (this one, pumpkin chickpea curry, and simple chicken tikka masala), this one was the tastiest. I think next time I’d use higher fat ground chicken rather than white ground chicken. Otherwise, perfect!
Hi Holly! I am so glad you loved this recipe! Thank you so much for trying it! xTieghan