These turkey meatballs with butter chicken sauce were sponsored by Passage Foods as part of an Influencer Activation. All opinions expressed in my post are my own.
I love Indian food, but I very rarely attempt to make it at home anymore because I just haven’t been able to get it right so far. But last week, I finally got the nerve up to try it again, and I made these unbelievably yummy turkey meatballs with butter chicken sauce.
Huge win!
Were it not for discovering Passage to India simmer sauces which make it so easy for the every-day consumer to explore and create authentic Indian dishes at home, I probably wouldn’t have tried again.
But Passage to India delivers true authenticity with recipes carefully researched and developed by specialty chefs from the region of origin, and all of the simmer sauces are made with only wholesome, all natural ingredients (non-GMO, BPA, and Gluten-free) and can be made in 20 minutes or less!
I love meals that come together lickety-split, don’t you?
I’ll admit I was apprehensive because of my previous fails, but I needn’t have worried. Passage Foods helped me marry an authentic, gourmet cooking experience with the ultimate in consumer ease and convenience.
I loved the flavor that the butter chicken simmer sauce brought to my recipe. I think it was exactly what had been lacking before. We love eating foods from different cultures and cuisines, and now I’m even more excited to try it more often at home.
My family went wild over these Indian-inspired meatballs. We had absolutely no leftovers!
Enjoy!
Turkey Meatballs with Butter Chicken Sauce
Pin the turkey meatballs with butter chicken sauce recipe!
Turkey Meatballs with Butter Chicken Sauce
Ingredients
- 1 ½ pounds ground turkey
- ½ cup plain bread crumbs
- 1 large egg, beaten
- 6 ounces tomato paste
- 2 cups half and half
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garam masala
- 1 teaspoon curry
- ¼ teaspoon cumin
- ¼ teaspoon red pepper
- 3 tablespoons cilantro, chopped, divided
- 1 7-oz pkg Passage to India Butter Chicken Sauce
- Steamed basmati rice
- Naan bread
Instructions
- In a medium bowl, combine ground turkey, bread crumbs and beaten egg. Gently form into meatballs. Place into large skillet over medium heat on stove; brown on all sides. Set aside.
- In large saucepan on stove, mix together water, tomato paste and half and half Add remaining spices; bring to a steady simmer. Add Passage to India Butter Chicken Sauce and 2 tablespoons cilantro. Add meatballs; stir to coat. Cover; simmer on low for 30 minutes, stirring occasionally.
- Serve over basmati rice; garnish with remaining cilantro Pair with heated Naan bread, if desired.
