Baked Butter Chicken Meatballs (Paleo & Keto)
This healthy butter chicken recipe features tender ground chicken meatballs smothered in a delicious, buttery, tomato curry sauce. Dairy and gluten free, this Indian-inspired dish is Paleo, Whole30, and only 4 net carbs per serving!
- 1.5 lbs ground chicken
- 2 tsp minced garlic
- 1 egg
- 1/2 cup almond flour
- 2 tbsp almond milk, unsweetened
- 1 tsp onion powder
- 1.5 tsp sea salt
- 2 tbsp ghee , or vegan butter
- 1 yellow onion, diced
- 3 cloves minced garlic
- 2 tbsp ginger paste, or minced fresh ginger
- 28 oz tomato sauce, or crushed tomatoes
- 2 tsp cumin
- 1 tsp paprika
- 1 tbsp garam masala
- 1/4 tsp cayenne
- 1 tsp salt
- 1 cup full fat coconut milk, add more for a creamier sauce
- 1 tbsp ghee or vegan butter
Preheat your oven to 400 and line a baking sheet with parchment paper.
Combine the meatball ingredients and mix well. Form the mixture into 16 balls (or 20 smaller ones) approximately 1.5 inches in diameter.
Place the balls on the baking sheet and bake for 20 minutes.
While the meatballs are baking, make the sauce.
Heat a large skillet over medium heat. Melt the ghee (or vegan butter), and add in the onions, garlic, and ginger. Sauté for 4-5 minutes. At this point you can either continue making the sauce on the stove, or use the slow cooker method below.
Stove Top Method
Add in the tomato sauce, spices, and coconut milk. Stir in the additional tbsp of ghee. Bring the sauce to a boil, then reduce the heat and let it simmer until the meatballs are done.
Add the meatballs to the sauce and let them simmer for an additional 10 minutes.
Serve with basmati rice or cauliflower rice, top with fresh cilantro, and enjoy!
Slow Cooker Instructions
Transfer the buttery sautéed onions, garlic, and ginger to the slow cooker. Add in the tomato sauce, spices, coconut milk, and additional tbsp of ghee to the slow cooker and stir. Turn it on low heat to let the sauce start cooking.
When the meatballs come out of the oven, add them to the slow cooker and gently stir them in with the sauce. Cook on low for 3-4 hours. Serve with basmati rice or cauliflower rice, top with fresh cilantro, and enjoy!
Serving: 1meatball, Calories: 157kcal, Carbohydrates: 5g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 659mg, Potassium: 442mg, Fiber: 1g, Sugar: 3g, Vitamin A: 256IU, Vitamin C: 5mg, Calcium: 29mg, Iron: 2mg