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Butter Chicken Meatballs
This paleo butter chicken recipe is a dairy free alternative to a comforting dinner. It's an easy way to add a keto recipe to your meal plan too!
Course
Main Course
Cuisine
American
Keyword
butter chicken, chicken meatballs, paleo
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
13
meatballs
Calories
186
kcal
Author
The Bewitchin Kitchen
Ingredients
Chicken Meatballs
1
pound
ground chicken
1/4
red onion
1/2
cup
carrots
2
cloves
garlic
pinch
Salt and pepper
Butter Chicken Sauce
1/2
cup
ghee
1
onion
diced
4
garlic cloves
minced
2
tsps
chili powder
1 1/2
tsp
cumin
1
tsp
dried cilantro
1
tsp
turmeric
1
tsp
ginger
1/2
tsp
cinnamon
1/4
tsp
ground pepper
1/4
tsp
cayenne powder
1
tbsp
lemon juice
1
6oz
tomato paste
1
14oz
canned coconut milk
US Customary
-
Metric
Instructions
Chicken Meatballs
Preheat oven to 400F
Add everything but the ground chicken into a high powdered blender (or food processor) and do a fast chop.
Add the blender contents into a bowl with the ground chicken.
Roll into 1 inch balls and lay on a lined baking sheet.
Bake for 10-15 minutes. The meatballs will not be fully cooked yet, that's okay.
Paleo Butter Chicken Sauce
In a heavy bottomed stock pot heat up half the ghee over medium heat.
Add the onion, saute until translucent and then add the garlic and spices.
Turn the heat down to low-medium and add the rest of the ingredients (including the rest of the ghee).
Bring to a slow boil, whisking frequently.
Add the chicken meatballs, cover and cook for 10-15 minutes (or until meatballs are fully cooked).
Serve with
cauliflower rice
and enjoy!
Nutrition
Serving:
1
meatball with sauce
|
Calories:
186
kcal
|
Carbohydrates:
6
g
|
Protein:
7.6
g
|
Fat:
15.7
g
|
Saturated Fat:
10.2
g
|
Cholesterol:
48.4
mg
|
Sodium:
228
mg
|
Fiber:
1.2
g
|
Sugar:
2.4
g