Butter Chicken Meatballs

Course: Main Course

Cuisine: Indian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 493kcal

Author: Platings and Pairings

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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Equipment

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 butter unsalted

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 cilantro chopped
Greek yogurt for topping
Lime wedges
Naan for serving

Instructions

In a large bowl, combine 1 pound ground chicken, 1/3 cup bread crumbs, 1 egg, 1 Tablespoon fresh ginger, 2 cloves garlic, 1/2 teaspoon garam marsala, ½ teaspoon chili powder, ½ teaspoon salt and 1/4 teaspoon pepper.
Shape mixture into tablespoon sized balls (you should have about 30).
Melt the 2 Tablespoons 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 ½ yellow onion and cook until softened, 4-5 minutes. Add the 3 cloves garlic and cook until fragrant, about 30 seconds. Add the 2 Tablespoons tomato paste and cook 1 minute longer.
Add the 1 cup chicken stock, 1 14-ounce can coconut milk, 1 Tablespoon fresh ginger, 1 Tablespoon curry powder, 2 teaspoons garam masala, 1 teaspoon chili powder, 1 teaspoon salt and 1/2 teaspoon black pepper, and stir in the 1 cup 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 2 cups baby spinach leaves and stir until wilted. Season with salt and pepper, to taste.
Garnish with the 2 Tablespoons cilantro. If desired, top with greek yogurt and serve with naan.
Enjoy!

Notes

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.

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.

Nutrition