Butter Chicken Meatballs Recipe By Tasty

Steps:

• Combine the first 7 ingredients plus 2 tablespoons cilantro; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place meatballs in a 3-qt. slow cooker coated with cooking spray. Pour butter sauce over meatballs., Cook, covered, on low until meatballs are cooked through, 3-4 hours. Top with remaining cilantro., Freeze option: Omitting remaining cilantro, freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. To serve, sprinkle with remaining cilantro.

Steps:

• Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
• Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
• Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
• Bake the meatballs until browned and cooked through, 20 to 25 minutes.
• Serve with pasta and sauce of your choice.
• Enjoy!

Steps:

• Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
• Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
• Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
• Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
• Let the sauce cool for 5-10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
• Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
• Garnish with cilantro. Serve with rice and lime wedges.
• Enjoy!