MEATBALLS

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1 pound ground chicken or turkey

1 egg

½ c. panko

½ c. grated Parmesan

2 tbsp.s olive oil

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. salt

Black pepper to taste

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BUTTER CHICKEN SAUCE

1 tbsp. avocado oil or olive oil

Half of an onion, roughly chopped

3 cloves garlic, minced

A small piece of fresh ginger, grated

¼ tsp. turmeric

¼ tsp. smoked paprika

½ tsp. garam masala

½ tsp. cumin

(1) 14-ounce can crushed tomatoes

½ c. water

1 tsp. kosher salt

1 tsp. sugar

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TO FINISH

2 tbsp.s butter

⅓ c. heavy cream (more to taste)

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TO SERVE

1 ½ c.s basmati rice, or precooked rice

¼ c. fresh cilantro

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1. Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.

2. Mix all the meatball ingredients together in a mixing bowl.

3. Roll the mixture into about 30 small balls. Place on baking sheet & bake for 25-30 minutes. While baking, prepare rice & sauce.

4. Heat oil over medium heat in a large skillet or Dutch oven over medium heat. Add onion, garlic, ginger, and spices; sauté until softened.

5. Add tomatoes, water, salt, and sugar. Simmer for 10-15 minutes.

6. Transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the pot to blend.

7. Add sauce back to the pan. Add the meatballs; simmer with the cover on or keep on low heat until warmed through.

8. Add the butter and cream to make a luscious, heavenly sauce to coat your meatballs.

9. Serve over rice with a sprig or sprinkle of cilantro. Add spiciness to taste with cayenne or chili oil!