Go Back
–+ servings
Print Recipe

Healthy Butter Chicken Meatballs (keto, paleo)

Prep Time20 mins
Cook Time30 mins
Course: dinner
Servings: 4 people

Ingredients

For the Meatballs

  • 1 lb ground chicken
  • 2 tbsp almond flour
  • 1 tbsp fresh ginger minced
  • 2 cloves garlic minced
  • 1 green onion thinly sliced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil

For The Sauce

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp garam masala
  • 1 tbsp cinnamon
  • 2 tsp cumin
  • 1 tbsp chilli powder
  • 1 tsp turmeric
  • 1 14-oz can crushed tomatoes
  • 1 jalapeno deseeded, and minced
  • 1/2 cup bone broth
  • 1 can coconut milk
  • 1 tbsp tapioca starch (if needed)

To Serve

  • cauliflower rice cooked
  • fresh cilantro

Instructions

For The Meatballs

  • Preheat oven to 400F, and line a baking sheet with parchment paper.
  • In a large bowl, combine all meatball ingredients and mix well to combine.
  • Using a 1-inch scoop, form meatballs and place on the baking sheet.
  • Bake for 25-30 minutes.

For the Butter Chicken Sauce

  • In a large pot, heat olive oil.
  • Add in ghee, onion, garlic and ginger and sautee until onions are translucent. Stir in spices and mix well.
  • Add in diced tomatoes, jalapeno and bone broth. Bring to a boil and allow to simmer for 15-20 minutes.
  • Stir in coconut milk. Simmer for another 10 minutes. If sauce is too runny, whisk in tapioca starch, 1 tsp at a time to think.

To Serve

  • Toss Meatballs into butter chicken sauce. Scoop over cauliflower rice and top with fresh cilantro.