Say hello to a brand new way to eat chicken meatballs! These are creamy chipotle butter chicken meatballs that are baked – not fried and then simmered in a made-from-scratch chipotle butter cream sauce. Holy moly, this is comfort food for the books. It’s Indian meets Mexican today, and I can’t think of any other kind of fusion that works better. This starts with ground chicken or turkey that’s tossed together with simple ingredients for binding, then rolled up and popped into the oven until they’re almost cooked through. Then comes the real fun — the chipotle butter sauce. The sauce reminds me a lot of traditional butter chicken, so I’m calling it chipotle butter chicken meatballs. A lot of the ingredients do overlap, but then there’s also chipotle peppers and smoked paprika in the mix, so it’s smoky and creamy all at the same time. Don’t be surprised if you end up eating these meatballs straight from the pan, it known to happen!
If you’re new around here, I need you to know that we like our meatballs here. We make them with beef and chicken or turkey. We load them up with flavor. Here’s our meatball resume so far: firecracker sauce, turned traditional chicken piccata into a rustic-grab-some-bread dinner affair, we’ve stuffed them with cheese, put them in soup, made them cajun style, served them over polenta, and we even made them in brown gravy — better than IKEAs. What I love most about homemade meatballs is that you can pretty much dress them however you like and the crowd always goes wild! These chipotle butter chicken meatballs are extra special because they come complete with gravy. Gravy that you can use over cooked quinoa, brown rice, and just in case anyone was wondering if you can have this with naan, YOU CAN HAVE THIS WITH NAAN. Pretend this is real Indian butter chicken and dig right in with garlic naan <— I sure did, and wowza!
What you need to make chicken meatballs:
ground chicken or turkey panko breadcrumbs garlic powder and onion powder a large egg salt and pepper
How to make the chicken meatballs:
Have you ever made homemade meatballs before? It can be daunting at first. But here are a few tips that will make sure they come out perfect every single time! These tips work regardless of whether you’re pan frying meatballs or baking them.
What’s in the chipotle butter chicken meatball sauce:
ghee/ butter onions garlic spices heavy cream chipotle peppers in adobo tomato puree (passata)
A note about the onions and tomatoes for our chipotle cream sauce:
It starts with the onions. The smaller they are, the quicker you’ll be able to cook this. I like to grate my onions in a food processor so that they cook down faster in the sauce. You can also use a hand grater, or mince them finely by hand. Here’s a tip: if you’re manually grating, freeze the onion halves for 10 minutes before grating them, this should help with a teary eye a bit! For the tomatoes, be sure to use a puree or passata. You don’t want to use whole tomatoes, diced, or crushed here. If that’s all you’ve got on hand, you can still use them, just run them through the blender, so it’s a puree before adding them to the gravy. It’s important to do this, so our cream sauce doesn’t have chunks of whole tomatoes in it.
How to make chipotle butter chicken meatball sauce:
Once you’ve grated your onions, we’re going to make this the way I make my traditional butter chicken. Basically, what I’m trying to say is that this is a whole new way to eat chicken meatballs nestled in a creamy chipotle butter chicken sauce. You can make the chicken meatballs ahead of time, bake, and pop them into the freezer to make this meal even quicker on weeknights. Then you just have to defrost them and pop them right into the sauce which should make dinner smooth as can be. Serve these however you like! We like them over basmati rice, but I’m willing to bet that even pasta would work here!
