Step-by-step instructions
0/7 done- 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 and puree until smooth, or 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! OH ME OH MY.
Butter Chicken Meatballs
by Lindsay Ostrom
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 w…
Step-by-step instructions
0/7 done- 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 and puree until smooth, or 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! OH ME OH MY.
Ingredients (17)
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 (these are the ones I always use! this should be about 4 cups of meatballs)
2 tablespoons butter
1/3 cup heavy cream (more to taste)
1 1/2 cups basmati rice, or precooked rice
1/4 cup fresh cilantro
Ingredients(17)
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 (these are the ones I always use! this should be about 4 cups of meatballs)
2 tablespoons butter
1/3 cup heavy cream (more to taste)
1 1/2 cups basmati rice, or precooked rice
1/4 cup fresh cilantro
Originally from pinchofyum.com
Saved by the Recipio community