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.
Notes
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.*All Nutritional Data are Estimates Only Based on the Products I Used.*Yield: 16 Meatballs, Servings:4, Serving Size: 4 meatballs, Net Carbs per Serving: 6g, Amounts per Serving-