Half Baked Harvest's 30 Minute Butter Chicken Meatballs

I'm on a HUGE kick with chicken meatballs here lately. This is about my 5th or 6th chicken meatball recipe and we're still going strong! If you need a cheap and cheerful weeknight chicken recipe why not try a chicken meatball? 
 

First you start with baking your chicken meatballs and for that you need ground chicken, an egg, some panko and salt and pepper. Once the meatballs are in the oven you'll start on your sauce! You'll need some olive oil, onion, ginger, and garlic in a skillet. You are going to make a very fragrant and mildly spicy, but delicious sauce!

To the skillet you'll add a host of spices: garam masala; curry powder; turmeric; and cayenne. And once those spices get all toasty and fragrant you're going to add some tomato paste, coconut milk, yogurt, and butter. The sauce will be creamy and luscious and when the meatballs are done baking you'll throw them right in!

This is one of those perfect weeknight meals that people love. Meatballs in a fragrant and somewhat spicy sauce served over rice. It's just comfort food!  

30 Minute Butter Chicken Meatballs

Adapted from Half Baked Harvest website

by Tieghan Gerard

Serves 4-6

1 pound ground turkey or chicken

1 egg

1/2 cup panko bread crumbs

salt and black pepper

2 tablespoons extra virgin olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 tablespoon garam masala

2 teaspoons curry powder

1/2 teaspoon turmeric

1 teaspoon cayenne pepper, more or less to taste 

1 can (6 ounces) tomato paste

1 can (14 ounces) full fat coconut milk

1/2 cup plain Greek yogurt

2 tablespoons butter

1/4 cup fresh cilantro, roughly chopped

*steamed rice and naan, for serving

Preheat the oven to 450F. Line a baking sheet with parchment. Add the ground chicken (or turkey), egg, breadcrumbs, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into tablespoon size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through. 

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper. Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.

Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in the yogurt and butter. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Serve the meatballs and sauce over bowls of rice with fresh naan. Enjoy! 

Winner, Winner Chicken Dinner @ IHCC!