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Name: Butter Chicken Meatballs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon avocado oil or olive oil; half of an onion, roughly chopped; 3 clove 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 ounce of cooked chicken or turkey meatballs (these are the ones I always use! this should be about 4 cups of meatballs); 2 tablespoon butter; 0 1/3 cup heavy cream (more to taste); 1 1/2 cup basmati rice, or precooked rice; 1/4 cup fresh cilantro

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Butter Chicken Meatballs

These butter chicken meatballs are covered in a rich and mildly spiced tomato gravy that is made luxurious with just a little bit of butter and cream. Serious weeknight magic!

Prep: 5 minCook: 15 minServings: 4

Ingredients

1 tablespoon avocado oil or olive oil
half of an onion, roughly chopped
3 clove 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 ounce of cooked chicken or turkey meatballs (these are the ones I always use! this should be about 4 cups of meatballs)
2 tablespoon butter
0 1/3 cup heavy cream (more to taste)
1 1/2 cup basmati rice, or precooked rice
1/4 cup fresh cilantro

Instructions

Make your rice according to package directions. Heat oil over medium heat in a large skillet or Dutch oven over medium heat. Add onion, garlic, ginger, and spices; sauté until softened. Add tomatoes, water, salt, and sugar. Simmer for 10-15 minutes. Transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the pot to blend. Add sauce back to the pan. Add the meatballs; simmer with the cover on or keep on low heat until warmed through. Add the butter and cream to make a luscious, heavenly sauce to coat your meatballs. Serve over rice with a sprig or sprinkle of cilantro. Add spiciness to taste with cayenne or chili oil! OH ME OH MY.

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