This one-pan Butter Chicken Meatballs recipe simmers juicy homemade chicken meatballs in a rich, creamy, and boldly spiced Indian butter sauce. As a perfect weeknight dinner, it’s easy to make in 30 minutes and packed with comforting flavors!
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If you’re looking for a dish that’s as satisfying as it is simple, then you’ll love this one-skillet recipe for Butter Chicken Meatballs with Orzo. It’s a surprisingly quick and easy dinner that combines the BEST chicken meatballs and tender orzo pasta with a rich and velvety butter chicken sauce.
You can easily make this meal from scratch or prep it ahead to save time during busy weeknights. Either way, this one-pan dinner recipe guarantees rich, complex flavors with minimal effort. It’s like your favorite Indian curry takeout but better!
If you’re a fan of flavor-packed, one-pan meals, you’ll also love my Creamy French Onion Chicken Skillet and Spinach and Artichoke Orzo with Chicken. Like this butter chicken meatball skillet, these recipes focus on bold spices and creamy sauces that satisfy those comfort food cravings.
Ingredients
For the chicken meatballs
- Ground chicken – It’s a lean protein but doesn’t sacrifice flavor. When shopping, pick up ground chicken with a good balance of white and dark meat.
- Bread crumbs – You can use regular or panko bread crumbs.
- Egg
- Garlic cloves
- Fresh ginger – Or substitute 1 teaspoon of ground ginger for every tablespoon of fresh ginger.
- Garam marsala – This warm, aromatic spice blend gives the meatballs their signature Indian-inspired flavor. It’s made from a mix of cumin, coriander, cardamom, cloves, nutmeg, and cinnamon.
- Chili powder
- Salt and pepper
- Unsalted butter
For the butter sauce
- Olive oil
- Yellow onion – You can use shallots or red onions instead of yellow onions if you’d like.
- Garlic cloves
- Tomato paste – This gives the Indian butter sauce a rich color, thick consistency, and a boost of umami.
- Chicken stock – Use a quality store-bought broth or homemade chicken stock. If you need a substitute, vegetable stock or even water with a bouillon cube will work.
- Coconut milk – The creaminess and subtle sweetness balance the spices perfectly. Use full-fat coconut milk for the richest consistency.
- Fresh ginger
- Spices – A mix of curry powder, garam masala, chili powder, salt, and black pepper brings warmth, complexity, and a hint of heat to the sauce.
- Orzo – This small, rice-shaped pasta absorbs the flavors of the sauce beautifully. If you can’t find orzo, use another small pasta or rice in its place.
- Baby spinach leaves
How to make butter chicken meatballs
In a large bowl, mix the chicken meatball ingredients (except the butter) until well combined. Shape the mixture into 30 tablespoon-sized balls.
Melt the butter in a large skillet over medium-high heat. Add the meatballs and cook until they’re browned on all sides. Transfer the browned meatballs to a plate and set aside.
Add 1 tablespoon of olive oil to the now-empty skillet. Once it’s hot, sauté the onion and garlic until fragrant. Stir in the tomato paste and cook for 1 minute.
Stir in the butter sauce ingredients and orzo. Heat to a simmer, then nestle the chicken meatballs back into the sauce. Cook, stirring occasionally, until the orzo is just shy of al dente.
Add the spinach to the skillet and stir until it’s wilted. Season with salt and pepper to taste.
Garnish the dish with fresh cilantro and top with a dollop of Greek yogurt. Serve the meatballs and orzo with warm naan on the side, and enjoy!
Tips and tricks
- Do not overwork the chicken meatball mixture or else the meatballs will be tough and dry. If the consistency is too soft or sticky, chill it in the refrigerator for 15 to 30 minutes to make it easier to shape into uniform meatballs.
- Use a cookie scoop or a tablespoon to portion the meat mixture, trying not to pack them too tightly.
- Brown the meatballs in one or two batches if your skillet isn’t big enough to fit them all comfortably.
- If the butter sauce becomes too thick, add another splash of chicken stock. If it’s too thin, let it simmer a bit longer until it reduces and thickens.
Variations
- Protein swaps – For a similarly lean, mild flavor, swap the ground chicken for ground turkey. For a richer flavor, use ground lamb, beef, or pork.
- Orzo substitute – Use jasmine rice, basmati rice, couscous, quinoa, cauliflower rice, or another small pasta shape (ditalini or tubetti) instead.
- Increase the heat – Sauté a diced green chili pepper (like a jalapeno or serrano pepper) along with the onion and garlic for more heat.
- Gluten-free option – Use gluten-free bread crumbs or an equal amount of almond flour to bind the meatballs. Instead of orzo, use a grain you like or short-cut gluten-free pasta.
Serving suggestions
Serve the butter chicken meatballs and orzo fresh off the stove and top each serving with a few tasty finishing touches. I like a sprinkle of fresh cilantro or mint to complement the sauce but you also can’t go wrong with a dollop of raita and a squeeze of lime juice.
I also highly recommend serving the meatballs with warm naan or pita bread for scooping. Something fresh on the side couldn’t hurt either, like this Simple Kale Salad or this Apple Celery Root Slaw.
Check out these 25+ Sides for Butter Chicken or these 25+ Easy Indian Side Dishes for more perfectly paired side dish ideas.
Make ahead and storing
To make the chicken meatballs ahead of time, shape and brown them as normal before transferring them to an airtight container. Store them in the fridge for up to 3 days or freeze for up to 3 months. Thaw the meatballs in the fridge before you’re ready to make the sauce.
The leftover skillet dinner can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat, warm the leftovers in the microwave or in a skillet over medium heat until the sauce is bubbly and the meatballs are warmed through.
Wine pairings for butter chicken meatballs
- A slightly sweet, off-dry Riesling enhances the flavors without clashing.
- A buttery Chardonnay complements the creamy butter sauce beautifully.
- Pinot Noir is a great option for red wine lovers. Its lighter body and subtle red fruit flavors won’t overpower the delicate flavors of the chicken and sauce.
- Or check out these Best Wine Pairings for Indian Food.
More meatball recipes
- Thai Curry Meatballs
- Marry Me Chicken Meatballs
- Spanish Meatballs
- Peruvian Chicken Meatballs
- Sticky Mongolian Meatballs
Did you make this butter chicken meatball skillet with orzo?
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One Skillet Butter Chicken Meatballs with Orzo
Ingredients
Meatballs:
- 1 pound ground chicken
- 1/3 cup bread crumbs (or panko)
- 1 egg (lightly beaten)
- 1 Tablespoon fresh ginger (grated)
- 2 cloves garlic (minced or grated)
- 1/2 teaspoon garam marsala
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons unsalted butter
Butter Sauce:
- 1 Tablespoon olive oil
- ½ yellow onion (diced)
- 3 cloves garlic (minced)
- 2 Tablespoons tomato paste
- 1 cup chicken stock
- 1 14-ounce can coconut milk
- 1 Tablespoon fresh ginger (minced)
- 1 Tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon chili powder (or more, to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orzo (uncooked)
- 2 cups baby spinach leaves
To Garnish:
- 2 Tablespoons chopped fresh cilantro leaves
- Greek yogurt (for topping)
- Lime wedges
- Naan (for serving)
Instructions
- In a large bowl, combine ground chicken, bread crumbs, egg, ginger, garlic, garam marsala, chili powder, salt and pepper.
- Shape mixture into tablespoon sized balls (you should have about 30).
- Melt the butter in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned (they’ll continue cooking in the sauce later). Transfer the meatballs to a plate, cover and set aside.
- Return the now empty skillet to medium-high heat.
- Add 1 Tablespoon olive oil. Once hot, add the onion and cook until softened, 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook 1 minute longer.
- Add the chicken stock, coconut milk, fresh ginger, spices and stir in the orzo. Bring to a simmer, then nestle the meatballs back in the mixture.
- Cook, stirring occasionally, until orzo is just shy of al dente, about 10 minutes.
- Add spinach and stir until wilted. Season with salt and pepper, to taste.
- Garnish with the fresh cilantro. If desired, top with greek yogurt and serve with naan.
- Enjoy!
Notes
- To make the chicken meatballs ahead of time, shape and brown them as normal before transferring them to an airtight container. Store them in the fridge for up to 3 days or freeze for up to 3 months. Thaw the meatballs in the fridge before you’re ready to make the sauce.
- The leftover skillet dinner can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- To reheat, warm the leftovers in the microwave or in a skillet over medium heat until the sauce is bubbly and the meatballs are warmed through.
Flavor Bomb! This was absolutely delicious! I love to cook but I have always been a little intimidated by these spices/flavors when cooking at home….Thanks for the challenge and WIN!
Thank you so much for trying it Barbie! I’m so glad you enjoyed it!
This was incredible. The flavors were perfect. My husband had 4 helpings!
Thank you so much Angie! I’m so glad it was a hit!