My husband and I love meatballs, and we love butter chicken. Before an appetizer party, we had the brilliant idea to combine these two all-time favorites, and they got rave reviews.
—Shannon Dobos, Calgary, AB
Prep: 30 min. • Cook: 3 hours • Makes: about 3 dozen
1. Combine the first 7 ingredients plus 2 Tbsp. cilantro; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place the meatballs in a 3-qt. slow cooker coated with cooking spray. Pour butter sauce over the meatballs.
2. Cook, covered, on low until meatballs are cooked through, 3-4 hours. Top with remaining cilantro.
Freeze option: Omitting remaining cilantro, freeze cooled meatball mixture in freezer containers. To use, partially thaw meatballs in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. To serve, sprinkle with remaining cilantro.
1 meatball: 40 cal., 2g fat (1g sat. fat), 18mg chol., 87mg sod., 1g carb. (1g sugars, 0 fiber), 3g pro.