If you’re craving a comforting dinner that feels special but comes together fast, you’ve gotta try this 30 Minute Butter Chicken Meatballs Recipe. It’s one of those meals I love because it’s packed with rich Indian-inspired flavors but without the usual long simmering time. When I first made this, I couldn’t believe how juicy, tender, and saucy these meatballs turned out in just half an hour. Stick around—I’ll walk you through every step so your kitchen smells amazing and your family goes crazy for dinner!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, so no more long waits for flavors to develop.
- Bursting with Flavor: The mix of garam masala, turmeric, and coconut milk gives a rich, authentic taste without complexity.
- Healthy and Cozy: Using ground turkey or chicken keeps it lean but still satisfyingly juicy.
- Family Favorite: Even picky eaters tend to love these meatballs smothered in buttery sauce!
Ingredients You’ll Need
This 30 Minute Butter Chicken Meatballs Recipe
- Ground turkey or chicken: I prefer turkey for extra lean goodness, but chicken works just as well.
- Egg: Acts as the perfect binder for the meatballs so they hold their shape.
- Panko bread crumbs: These help keep the meatballs light and tender without getting dense.
- Kosher salt and pepper: Season well to balance the spices and bring out flavor.
- Extra virgin olive oil: For cooking onions and starting your sauce with a nice, fruity base.
- Yellow onion: Adds sweetness and depth when sautéed slowly.
- Garlic cloves: Minced or grated, because garlic is an absolute must in Indian cooking.
- Fresh ginger: Grated to give a warm, aromatic kick that brightens the dish.
- Garam masala: My favorite spice blend that creates that classic Indian flavor profile.
- Curry powder: Adds earthiness and complexity—be sure to use a good quality brand.
- Turmeric: For a subtle warmth and beautiful golden color.
- Cayenne pepper: Use according to your heat preference; I like just a hint of spice.
- Tomato paste: Concentrated tomato flavor that forms the base of our sauce.
- Full fat coconut milk: Makes the sauce luxuriously creamy without dairy.
- Plain Greek yogurt: Stirred in at the end for tang and silkiness—you won’t taste the yogurt, promise!
- Butter: A little finishing touch that makes the sauce luscious and rich.
- Fresh cilantro: Roughly chopped for bright, herbaceous notes right before serving.
- Steamed rice and naan: For serving—these soak up every bit of that buttery sauce perfectly.
Variations
One of the things I love is how adaptable this 30 Minute Butter Chicken Meatballs Recipe is. I often tweak it depending on what I have around or dietary needs, so feel free to make it your own.
- Meat swap: Sometimes I substitute ground lamb or beef for a richer flavor, but turkey keeps it lighter and just as tasty.
- Dairy-free option: Skip the Greek yogurt and butter, or replace butter with ghee or coconut oil to keep it dairy-free.
- Heat adjustment: If you’re feeding little ones, I reduce the cayenne to barely a pinch; for spice lovers, I add an extra dash—just like my husband asks!
- Make it vegan: Use chickpeas instead of meat and swap butter for vegan butter; expect a different texture but still delicious.
How to Make 30 Minute Butter Chicken Meatballs Recipe
Step 1: Shape and Bake Your Meatballs
First, preheat your oven to 450°F and line a baking sheet with parchment paper. Mixing the ground turkey (or chicken) with egg, panko, salt, and pepper is quick but crucial—don’t skip seasoning here. I coat my hands lightly with olive oil so the meatballs don’t stick and roll them into even tablespoon-sized balls. Placing them on the sheet, I pop them into the oven for about 15 minutes until they’re cooked through and a little crisp on the outside. Baking instead of frying means less mess and better even cooking.
Step 2: Create the Flavour-Packed Sauce
While the meatballs bake, heat olive oil over medium in a large skillet. I always let the onion cook slowly for 5 minutes until soft and fragrant before adding minced garlic and grated ginger—it really builds the flavor base. After seasoning with salt and pepper, stir in garam masala, curry powder, turmeric, and cayenne; you’ll instantly smell those warm spices bloom. Then add tomato paste, coconut milk, and water, stirring carefully before letting the sauce come to a gentle boil and thicken slightly—about 5 minutes.
Step 3: Combine Sauce, Yogurt, Butter, and Meatballs
Turn the heat to low and stir in the Greek yogurt and butter, letting them melt beautifully into the sauce. Now, gently add your freshly baked meatballs to the pan, spooning sauce over them and letting everything simmer together for about 5 minutes until thickened and luscious. Just before serving, I toss in a handful of roughly chopped cilantro for that fresh, herby punch.
Pro Tips for Making 30 Minute Butter Chicken Meatballs Recipe
- Use Panko for Tenderness: Panko bread crumbs create a lighter texture that keeps your meatballs juicy and not dense.
- Don’t Skip the Yogurt: Adding yogurt at the end balances the spices with silky tang and keeps the sauce creamy without curdling.
- Bake, Don’t Fry: Baking helps meatballs cook evenly and reduces cleanup—plus, they crisp up nicely.
- Adjust Spice Gradually: I usually add cayenne pepper little by little to match my family’s heat tolerance perfectly.
How to Serve 30 Minute Butter Chicken Meatballs Recipe
Garnishes
I always finish with a generous sprinkle of fresh cilantro because it brightens the whole dish. Sometimes I add a drizzle of extra melted butter or a squeeze of lemon for some zest—both take it up a notch!
Side Dishes
Steamed basmati rice is my go-to because it’s fluffy and soaks up all that luscious sauce perfectly. I also serve with warm naan bread, ideal for scooping and sopping—trust me, every bite tastes better that way.
Creative Ways to Present
If I’m hosting friends, I sometimes serve these meatballs in mini skewers as appetizers, spooning extra sauce on the side. Another fun idea is layering rice, meatballs, and sauce in clear glass bowls for a colorful, elegant presentation that always impresses.
Make Ahead and Storage
Storing Leftovers
After dinner, I let leftovers cool, then store everything in an airtight container in the fridge. The meatballs tend to soak up even more flavor overnight, so they’re great the next day for lunch or a quick dinner.
Freezing
I’ve frozen both cooked meatballs and sauce separately for up to 3 months. When you’re ready, thaw overnight in the fridge and gently reheat on the stove or microwave—just be sure to stir often so the sauce doesn’t separate.
Reheating
Reheating slowly over low heat with a splash of water or coconut milk helps the sauce regain its silky texture. Avoid high heat, which can cause the yogurt to curdle and toughen the meatballs.
FAQs
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Can I use ground beef instead of turkey or chicken?
Absolutely! While ground turkey or chicken keeps the meatballs lighter, ground beef will give a richer flavor. Just be mindful that beef releases more fat during cooking, so you may want to drain excess grease or adjust cooking times slightly.
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How can I make this recipe spicier or milder?
You can control the heat mainly by adjusting the amount of cayenne pepper. For milder meatballs, reduce or even omit cayenne. For extra heat, add chili powder or fresh chopped chilies along with the spices.
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Is it okay to use yogurt straight from the fridge?
Yes, but to prevent curdling, stir the chilled yogurt into the sauce over low heat and avoid boiling afterward. This keeps the sauce smooth and creamy.
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Can I prepare the meatballs ahead of time?
You can form the meatballs a few hours ahead and keep them in the fridge until ready to bake. You can also bake them in advance and simply warm them in the sauce when you’re ready to serve.
Final Thoughts
This 30 Minute Butter Chicken Meatballs Recipe is truly a weekday game-changer for me. It combines speedy prep with incredible comfort and flavor, a rare combo that always hits the spot. Whether you’re cooking for family or friends, I promise it’ll be a crowd-pleaser that doesn’t keep you stuck in the kitchen for hours. Go ahead, give it a try—you might just discover your new favorite dinner that everyone asks for again and again!
Print
30 Minute Butter Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Description
This 30-minute Butter Chicken Meatballs recipe combines tender turkey or chicken meatballs with a rich and creamy Indian-spiced tomato and coconut milk sauce. Easy to prepare and packed with bold flavors from garam masala, turmeric, and cayenne, it’s perfect served over steamed rice with naan for a cozy, satisfying meal.
Ingredients
Meatballs
- 1 pound ground turkey or chicken
- 1 egg
- 1/2 cup panko bread crumbs
- Kosher salt and pepper, to taste
Sauce
- 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
To Serve
- Steamed rice
- Naan bread
Instructions
- Prepare Meatballs: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. In a bowl, combine the ground turkey or chicken, egg, panko bread crumbs, and a pinch of kosher salt and pepper. Lightly coat your hands with olive oil and roll the mixture into tablespoon-sized meatballs (about 15-20). Place them evenly on the prepared baking sheet.
- Bake Meatballs: Transfer the baking sheet to the oven and bake the meatballs for 15 minutes or until they are crisp on the outside and cooked through internally.
- Cook Aromatics: While meatballs bake, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook for 5 minutes until fragrant and softened. Stir in the minced garlic and grated ginger, cooking for an additional 5 minutes. Season with salt and pepper to taste.
- Add Spices: Sprinkle in the garam masala, curry powder, turmeric, and cayenne pepper. Stir and cook the mixture for about 1 minute until the spices are fragrant and well combined.
- Make Sauce: Add the tomato paste and coconut milk along with 1/2 cup of water to the skillet. Stir well to combine and bring the sauce to a boil. Let it simmer for about 5 minutes, or until it thickens slightly.
- Finish Sauce and Combine: Lower the heat, then stir in the plain Greek yogurt and butter until the sauce is smooth and creamy. Add the baked meatballs into the sauce, gently stirring to coat them. Cook together for about 5 minutes until the sauce thickens slightly more and the meatballs absorb the flavors. Remove from heat and stir in the chopped fresh cilantro.
- Serve: Spoon the butter chicken meatballs and sauce over bowls of steamed rice. Serve with warm naan bread on the side for a complete and flavorful meal. Enjoy!
Notes
- This recipe offers a flavorful and healthy twist on traditional butter chicken by using lean ground turkey or chicken.
- The Indian spices used add a delicious warmth and numerous health benefits.
- The meatballs stay moist and tender while the sauce remains rich and creamy with a subtle spice kick.
- Serving over steamed rice with naan makes it a hearty, satisfying dish perfect for any night of the week.
- You can adjust the cayenne pepper to control the heat level to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 830 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 50 g
- Saturated Fat: 22 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 140 mg
