Butter Chicken Meatballs
This paleo butter chicken recipe is a dairy-free alternative to a heartwarming dinner. It's also an easy way to add a keto recipe to your meal plan!
INGREDIENTS:
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 jalapeno, seeded and diced, optional
- 2 teaspoons garam masala
- 1/2 medium sweet onion, diced
- 1 1/2 cups chicken stock
- 2 teaspoons freshly grated ginger
- 1/3 cup heavy cream
- 1 (8-ounce) can tomato sauce
- 4 tablespoons unsalted butter
- 1 (6-ounce) can tomato paste
- Kosher salt and freshly ground black pepper, to taste
FOR THE MEATBALLS
- 1 large egg
- 2 teaspoons yellow curry powder
- 1 1/2 pounds ground chicken
- 1/2 cup Panko
- 3 tablespoons chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
First, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Then, to make the meatballs, combine the chicken, panko, egg, cilantro, curry powder, 1 teaspoon of salt and 1/2 teaspoon of pepper in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4 to 1 inch meatballs, forming about 36 to 40 meatballs.
Place the meatballs in a single layer on the prepared baking sheet. Place in the oven and bake until lightly browned and cooked through, about 15 minutes.
Melt the butter in a large skillet over medium heat. Add onion and jalapeño, if using. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in the garlic, ginger, garam masala and turmeric until fragrant, about 1 minute.
Stir in tomato sauce, tomato paste and chicken broth; Season with salt and pepper to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in heavy cream and meatballs until heated through, about 2 to 3 minutes. Happy Cooking Time.
