If you’ve been around my kitchen, or my blog, you know I have a deep love for food that’s warm, comforting, and tells a story. This butter chicken meatballs recipe is exactly that: rich in flavor, simple to make, and rooted in something deeply personal.
My grandfather was from India, and while as I didn’t grow up eating traditional Indian food every single day, those spices and scents have always been tucked into the corners of my memory and feel like home. There’s something powerful about being able to bring them back into my own home now, especially in a way that’s approachable for my little family. These butter chicken meatballs are my love letter to that heritage, blended with a modern twist that my kids adore.
The base of this dish are my everyday chicken meatballs. These are on constant rotation in our house now that my daughter is eating predominantly whole meals. They’re easy to throw together with pantry staples: ground chicken or turkey, panko, Parmesan, garlic and onion powder, and a quick bake in the oven. I usually double the batch and freeze half for future dinners (because let’s be honest, future me is always grateful).
The real magic comes when those tender, little meatballs are bathed in a luscious butter chicken sauce. The sauce starts with a sauté of onion, garlic, and ginger, fragrant, familiar, and comforting. Add in warming spices like cumin, turmeric, garam masala, and smoked paprika, then a can of crushed tomatoes, a bit of water, and just the right touch of sugar and salt to round things out. Once it’s all simmered and blended smooth, we stir in a swirl of butter and a splash of cream, and it becomes this velvety, spiced dream of a sauce.
And here’s what I love most: the flavors are rich but gentle, perfect for little tastebuds. My kids think it’s fun to scoop it up with warm naan or mix it into rice. I love that they’re getting a tiny introduction to the food of their ancestors in a way that feels playful and familiar. Food has this incredible ability to tell stories, to build bridges between generations, and that’s what this dish is for me. It’s a story on a plate. Where I come from, and where we are now, all rolled into one bite.
This recipe is kid-friendly, with warm spices that don’t overwhelm. It’s meal-prep approved, since the meatballs freeze and reheat beautifully. It’s cozy, comforting, and quick enough for weeknights, while still feeling a little special.
So go ahead, simmer, stir, and scoop. Serve it over a big bowl of basmati rice, add some garlic naan on the side, and maybe even sprinkle a little cilantro over the top for that pop of freshness. And if you like a little heat (like I do), a dash of chili oil or cayenne goes a long way.
From my kitchen to yours, I hope this becomes one of those recipes that brings your family around the table again and again. And if it does? I’d love to see it. Tag me on Instagram or drop a comment below! there’s nothing I love more than seeing these dishes come to life in your homes.
Everyday Chicken Meatballs
Ingredients:
- 1 pound ground chicken or turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper to taste
Instructions:
1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil and lightly coat with cooking spray.
2. In a mixing bowl, combine all the ingredients. These include ground chicken or turkey, egg, and panko breadcrumbs. Add grated Parmesan, olive oil, and garlic powder. Also, add onion powder, salt, and black pepper.
3. Mix the ingredients thoroughly using your hands.
4. Roll the mixture into approximately 30 small meatballs and place them on the prepared baking sheet.
5. Bake in the preheated oven for 25-30 minutes until the meatballs are browned and cooked through.
6. Enjoy the meatballs on their own or serve with pasta, salad, or your favorite sauce.
Notes:
– These meatballs are meal-prep and freezer-friendly. To freeze, bake them first and then store in the freezer. Reheat in the oven at 400 degrees for 15 minutes when ready to serve.
– You can substitute ground turkey for chicken and adjust seasonings to taste.
– For a gluten-free option, use gluten-free panko or substitute with almond meal or almond flour.
Butter chicken meatballs
Ingredients:
- 1 tablespoon avocado oil or olive oil
- Half of an onion, roughly chopped
- 3 cloves garlic, minced (or a garlic paste)
- A small piece of fresh ginger, grated (or a ginger paste)
- 1/4 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin
- One 14-ounce can crushed tomatoes or plain tomato sauce
- 1/2 cup water (more as needed later)
- 1/2 teaspoon to 1 teaspoon kosher salt (I use 1 teaspoon, just depends how salty you want it)
- 1 teaspoon sugar
- 20 ounces of cooked chicken or turkey meatballs (about 4 cups of meatballs)
To Finish:
- 2 tablespoons butter
- 1/3 cup heavy cream (more to taste)
To Serve:
- 1 1/2 cups basmati rice, or precooked rice
- 1/4 cup fresh cilantro
Instructions:
1. Make your rice according to package directions.
2. Heat oil over medium heat in a large skillet or Dutch oven over medium heat. Add onion, garlic, ginger, and spices; sauté until softened.
3. Add tomatoes, water, salt, and sugar. Simmer for 10-15 minutes.
4. Transfer the sauce to a blender. Puree until smooth. Alternatively, use an immersion blender directly in the pot to blend.
5. Add sauce back to the pan. Add the meatballs; simmer with the cover on or keep on low heat until warmed through.
6. Add the butter and cream to make a luscious, heavenly sauce to coat your meatballs.
7. Serve over rice with a sprig or sprinkle of cilantro. Add spiciness to taste with cayenne or chili oil!