Best Butter Chicken Meatballs Recipes

GARLIC-BUTTER ZOODLES WITH CHICKEN MEATBALLS

Steps:

• Mix ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into tablespoon-sized meatballs.
• Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in the centers, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel.
• Melt butter in the same skillet; add remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into the garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.

BUTTER CHICKEN MEATBALLS RECIPE BY TASTY

Steps:

• Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
• Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
• Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
• Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
• Let the sauce cool for 5-10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
• Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
• Garnish with cilantro. Serve with rice and lime wedges.
• Enjoy!

BUTTER CHICKEN MEATBALLS

Steps:

• 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.

BUTTER CHICKEN MEATBALLS

Steps:

• 1. Preheat oven 425 degrees. To make the meatballs. Mix all ingredients together and roll into golf ball size balls meatballs. Place on parchment lined baking sheet and place in the oven for about 15 minutes.
• 2. Meanwhile add the butter to a large skillet and let it melt. Add the onion, garlic, and ginger and cook until translucent about 5 minutes. Add the garam masala, turmeric, chili power, fenugreek and brown sugar. Cook 1 minute.
• 3. Add the chicken stock, tomato sauce and tomato paste. Bring to a simmer and simmer about 5 minutes. Stir in the heavy cream. Add the meatballs and cook for 5 more minutes
• 4. Serve over Basmati rice with a side on naan