Butter Chicken Meatballs

• 份量: 6 servings
• 准备时间: 20 minutes
• 总时间: 55 minutes

配料

4 tablespoons unsalted butter

1/2 medium sweet onion (diced)

1 jalapeno (seeded and diced, optional)

3 cloves garlic (minced)

2 teaspoons freshly grated ginger

2 teaspoons garam masala

1 teaspoon ground turmeric

1 8-ounce can tomato sauce

1 6-ounce can tomato paste

1 1/2 cups chicken stock

Kosher salt and freshly ground black pepper (to taste)

1/3 cup heavy cream

1 1/2 pounds ground chicken

1/2 cup Panko

1 large egg

3 tablespoons chopped fresh cilantro leaves

2 teaspoons yellow curry powder

Kosher salt and freshly ground black pepper (to taste)

步骤

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

To make the meatballs, combine chicken, Panko, egg, cilantro, curry powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 36-40 meatballs.

Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until lightly browned and cooked through, about 15 minutes.

Melt butter in a large skillet over medium heat. Add onion and jalapeno, if using. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in garlic, ginger, garam masala and turmeric until fragrant, about 1 minute.

Stir in tomato sauce, tomato paste and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.

Stir in heavy cream and meatballs until heated through, about 2-3 minutes.

Serve immediately.