Butter Chicken Meatballs

Ingredients

Meatballs

• 1 lb ground chicken

  1/4 yellow onion, finely diced

  1 egg

  1/2 cup panko breadcrumbs (sub gf here if needed)

  1 tsp salt

  1/2 tsp pepper

Sauce

• 4 tbsp butter (or ghee)

• 1/2 onion, diced

• 5 cloves garlic, minced

• 1 tbsp ginger, grated

• 1/2 tsp turmeric

• 1 tbsp garam masala

• 2 tbsp curry powder

• 1 tsp salt

• 1/2 tsp pepper

• 6 oz can tomato paste

• 1 14oz can lite coconut milk

• 1/2 cup chicken broth or water

Instructions

1. Preheat your oven to 400°. In a large bowl, combine the ground chicken, grated onion, egg, breadcrumbs, salt, and pepper. Use your hands to mix everything together. Roll the mixture into 20 meatballs and arrange them on a parchment-lined baking sheet.

2. Bake the meatballs for 15-20 minutes, or until they reach an internal temperature of 165º.

3. While the meatballs are baking, start the sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 2-3 minutes, or until it begins to soften. Add the garlic and ginger, and then stir in the turmeric, garam masala, curry powder, salt, and pepper.

4. Add the tomato paste to the pan and whisk in the coconut milk until the sauce is smooth. Pour in the chicken stock and bring the sauce to a light simmer. Once simmering, add the remaining 2 tablespoons of butter and let the sauce thicken for 5 minutes, stirring occasionally.

5. Once the meatballs are done, add them to the sauce and gently toss to coat. Let them simmer in the sauce for 5 more minutes before serving.

Serves: 4 Time: 35 minutes Calories: 441 Protein: 37g Carbs: 29g Fat: 22g