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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Peg says
This recipe was a huge hit with my husband and me last week! I couldn't find decent fresh ginger root, so we used powdered ginger, and I'm making it again tonight with the fresh ginger. The recipe didn't specify, so I used ground chicken breast last week, but tonight will be using ground dark meat chicken for the higher fat content. This recipe makes a lot of extra sauce which is well worth saving after the meatballs are gone. We loved it with eggs the next day. We served the meatballs it with sauted sliced cabbage, which is our pasta/rice substitute.
Stacey says
Hi Peg, thank you for trying the recipeand taking the time to comment, and share your tips and ideas.