Keto Butter Chicken Meatballs is a budget-friendly, low-carb version of a classic Indian restaurant-style dish.
Are you looking for a delicious and healthy way to jazz up your weeknight dinner? Look no further than these Keto Butter Chicken Meatballs!
This low-carb, high-fat meal packs the flavor of a restaurant-style butter chicken dish into easy-to-make and low-carb meatballs in a creamy, savory sauce.
Serve these flavorful meatballs in a creamy sauce alone or over cauliflower rice.
This was inspired by my Keto Asian Teriyaki Meatballs Recipe on this site.
Ingredients
Chicken Meatballs
- 1 pound Ground Chicken
- ½ medium-sized Yellow Onion, finely chopped
- ½ cup Pork Panko (crushed pork rinds)
- 1 Egg
- 2 teaspoon Garam Masala
- 1 teaspoon Salt, or to taste
- ½ teaspoon Black Pepper, or to taste
- 1 tablespoon Avocado Oil or Olive Oil (for frying the meatballs)
Butter Chicken Sauce
- ¼ cup Butter, unsalted
- 5 Cloves Garlic, minced
- 2 teaspoons Ginger, minced
- 1 cup Tomato Puree
- 2 tablespoons Tomato Paste
- 2 teaspoons Curry Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Ground Cumin
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 1 tablespoon chopped fresh Cilantro or Parsley
See the printable recipe card for nutritional details.
Jump to RecipeInstructions
Combine the onion and pork panko in a large mixing bowl. Allow the mixture to rest for 2-3 minutes.
Incorporate the remaining chicken meatball ingredients, except for the oil, into the same bowl.
Thoroughly combine and knead using your hands.
Shape the mixture into meatballs, using about 1 ½ to 2 tablespoons for each meatball. If it becomes sticky, dampen your hands with cold water.
In a large skillet over medium-high heat, heat the olive oil. Add the meatballs, working in batches if necessary, and cook for 2-3 minutes per side until they develop a rich brown color. Place the cooked meatballs on a plate and set them aside.
The Sauce: Add the butter to the skillet. Once it melts, stir in the garlic and ginger, cooking for an additional minute.
Add the tomato puree, tomato-paste, curry powder, turmeric, cumin, and chicken broth. Mix all the ingredients and bring the sauce to a boil, then reduce the heat to a simmer. Simmer for approximately 10 minutes, or until it slightly thickens. Stir in the heavy cream.
Return the meatballs to the skillet and let them simmer in the sauce for 5 to 8 minutes or until they are cooked. Turn off the heat, garnish with cilantro or parsley, and serve.
Hint: If your hands become sticky while shaping the meatballs, dampen your hands with cold water.
Variations
- Spicy - Garnish with chili pepper flakes after cooking to add heat into the dish.
Equipment
📖 Printable Recipe Card
Keto Butter Chicken Meatballs
Ingredients
Chicken Meatballs
- 1 pound Ground Chicken
- ½ medium-sized Yellow Onion finely chopped
- ½ cup Pork Panko (crushed pork rinds)
- 1 Egg
- 2 teaspoon Garam Masala
- 1 teaspoon Salt or to taste
- ½ teaspoon Black Pepper or to taste
- 1 tablespoon Avocado Oil or Olive Oil for frying the meatballs
Butter Chicken Sauce
- ¼ cup Butter unsalted
- 5 Cloves Garlic minced
- 2 teaspoons fresh Ginger minced
- 1 cup Tomato Puree
- 2 tablespoons Tomato Paste
- 2 teaspoons Curry Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Ground Cumin
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 1 tablespoon chopped fresh Cilantro or Parsley
Instructions
- Combine the onion and pork panko in a large mixing bowl. Allow the mixture to rest for 2-3 minutes.
- Incorporate the remaining chicken meatball ingredients, except for the oil, into the same bowl, and thoroughly combine and knead using your hands.
- Shape the mixture into meatballs, using about 1 ½ to 2 tablespoons of the mixture for each meatball, adjusting the size to your preference. If the mixture becomes sticky, dampen your hands with cold water.
- In a large skillet over medium-high heat, heat the olive oil. Add the meatballs, working in batches if necessary, and cook for 2-3 minutes per side until they develop a rich brown color. Place the cooked meatballs on a plate and set them aside.
- The Sauce: Add the butter to the skillet. Once it melts, stir in the garlic and ginger, cooking for an additional minute. Add the tomato puree , tomato-paste, curry powder, turmeric, cumin, and chicken broth into the skillet.
- Mix all the ingredients and bring the sauce to a boil, then reduce the heat to a simmer. Allow the sauce to cook for approximately 10 minutes, or until it slightly thickens. Stir in the heavy cream.
- Return the meatballs to the skillet and let them simmer in the sauce for 5 to 8 minutes or until the meatballs are cooked. Turn off the heat, garnish with cilantro or parsley, and serve.
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Notes
Nutrition
Storage
Store the cooked meatballs and sauce in a sealed container in the fridge for up to 4 days and reheat in the microwave or on the stovetop.
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