Baked Butter Chicken Paleo Meatballs
These healthy paleo meatballs are a fun twist on a traditional Indian dish, butter chicken (murgh makhani)! Featuring tender ground chicken meatballs smothered in a delicious, buttery, tomato curry sauce. Dairy and gluten-free, this Indian-inspired dish is easy, healthy, and so tasty! Paleo, Whole30, & only 4 net carbs per serving.
Servings 16 meatballs
Calories 157kcal
Equipment
Ingredients
Meatballs
- 1.5 lbs ground chicken
- 2 tsp minced garlic
- 1 egg
- ½ cup almond flour
- 2 tbsp almond milk unsweetened
- 1 tsp onion powder
- 1.5 tsp sea salt
Sauce
- 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
- ¼ tsp cayenne
- 1 tsp salt
- 1 cup full fat coconut milk add more for a creamier sauce
- 1 tbsp ghee or vegan butter
Instructions
- 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!
Notes
How to Serve: I like to serve my paleo meatballs fresh off the stove over basmati or cauliflower rice. Use frozen rice versions for quick cooking!
Substitute for Garam Masala: If you're in a pinch and need an easy substitute for garam masala, you can mix 4 parts ground cumin with 1 part allspice.
Storage tips: To store any leftovers (which you might not have!), use an airtight container and store them in the refrigerator for up to 4 days.
Freezing: Store leftover paleo meatballs with the curry sauce only and make fresh basmati or cauliflower rice when you are ready to serve. Store in an airtight container separating layers with parchment paper for up to 3 months.
Meal Prep: This is a wonderful meal prep recipe! Divide the murgh makhani meatballs and rice into portions and store them in separate airtight containers. Reheat in the microwave for 2-3 minutes and enjoy!
Nutrition
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