Butter Chicken Meatballs

Name: Butter Chicken Meatballs
Total time: 55 min
Yield: 4
Ingredients: 1 large egg; Kosher salt and pepper; 1/3 c. panko; 1 c. cilantro leaves, chopped, plus cilantro sprigs for serving plus cilantro sprigs for serving; 1 tbsp. plus 1 tsp grated fresh ginger, divided fresh ginger, divided; 3 cloves garlic, grated, divided; 1 lb. ground chicken breast; 3 tbsp. unsalted butter, divided; 1 tbsp. olive oil; 1 medium onion, chopped; 1 tbsp. garam masala; 1/2 tsp. ground cumin; 1/8 tsp. cayenne pepper; 2 tbsp. tomato paste; 1 29-oz can tomato puree; 1 tsp. honey; 3/4 c. heavy cream; Basmati rice and naan, for serving

Here's how to make over your meatballs.

By Joy ChoPublished: Aug 8, 2023

1 Rating

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mike garten

Yields:

Total Time:

55 mins

Cal/Serv:

534

Paired with tender chicken meatballs (broiled for ease), the rich, aromatic tomato sauce is perfectly creamy and ideal for sopping up with rice and naan. A combo of tomato paste and puree adds concentrated flavor without requiring a blender.

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Ingredients

1 large egg
Kosher salt and pepper
1/3 cup panko
1 cup cilantro leaves, chopped, plus cilantro sprigs for serving plus cilantro sprigs for serving
1 Tbsp. plus 1 tsp grated fresh ginger, divided fresh ginger, divided
3 cloves garlic, grated, divided
1 lb. ground chicken breast
3 Tbsp. unsalted butter, divided
1 Tbsp. olive oil
1 medium onion, chopped
1 Tbsp. garam masala
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
2 Tbsp. tomato paste
1 29-oz can tomato puree
1 tsp. honey
3/4 cup heavy cream
Basmati rice and naan, for serving

Directions

1. Step 1Arrange oven rack 6 inches from broiler and heat broiler. Line rimmed baking sheet with nonstick foil.
2. Step 2In large bowl, whisk together egg, 3/4 teaspoon salt and 1/2 teaspoon pepper, then stir in panko and let sit 1 minute. Stir in cilantro, 1 teaspoon ginger and one-third of garlic. Add chicken and gently mix to combine; shape into 1 1/2-inch balls and place on prepared baking sheet. Broil, rotating pan halfway through, until golden brown, 6 to 10 minutes. (Meatballs will finish cooking in sauce.)
3. Step 3Meanwhile, in large Dutch oven, melt 2 tablespoons butter with oil on medium. Add onion and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until beginning to turn golden, 5 to 7 minutes. Stir in remaining tablespoon ginger and grated garlic; cook, stirring often, until fragrant, 30 to 60 seconds. Sprinkle garam masala, cumin and cayenne over onions, then stir in tomato paste and cook, stirring often and lowering heat if starting to burn, 1 minute.
4. Step 4Remove from heat, stir in tomato puree, honey and 1/4 teaspoon each salt and pepper, then bring to a simmer. Simmer, stirring occasionally, until thickened, 7 to 9 minutes. Stir in heavy cream, then add meatballs and simmer 2 minutes. Remove from heat and swirl in remaining tablespoon butter. Top with cilantro and serve with rice and naan if desired.

NUTRITIONAL INFORMATION (per serving): About 534 calories, 31.5 g fat (16.5 g saturated), 185 mg cholesterol, 1,242 mg sodium, 33 g carbohydrate, 6 g fiber, 15 g sugar (1.5 g added sugar), 34 g protein

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