Save on Pinterest

Butter Chicken Meatballs

My husband and I love meatballs, and we love butter chicken. Before an appetizer party, we had the brilliant idea to combine these two loves, and the new creation got rave reviews! Want them as a main dish? Just serve with basmati rice. —Shannon Dobos, Calgary, Alberta
  • Total Time
    Prep: 30 min. Cook: 3 hours
  • Makes
    about 3 dozen

Ingredients

  • 1-1/2 pounds ground chicken or turkey
  • 1 large egg, lightly beaten
  • 1/2 cup soft bread crumbs
  • 1 teaspoon garam masala
  • 1/2 teaspoon tandoori masala seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons minced fresh cilantro, divided
  • 1 jar (14.1 ounces) butter chicken sauce

Directions

  • Combine the first 7 ingredients plus 2 tablespoons cilantro; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place meatballs in a 3-qt. slow cooker coated with cooking spray. Pour butter sauce over meatballs.
  • Cook, covered, on low until meatballs are cooked through, 3-4 hours. Top with remaining cilantro.
  • Freeze option: Omitting remaining cilantro, freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. To serve, sprinkle with remaining cilantro.
Editor’s note: Look for butter chicken sauce in the Indian foods section.
Editor's Note
Look for garam masala in the spice aisle.
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 meatball: 40 calories, 2g fat (1g saturated fat), 18mg cholesterol, 87mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

Recommended Video