Spicy Chicken Curry Meatballs

• 1 serving cooking spray

Meatballs:

• 1 pound ground chicken
• 1 cup panko bread crumbs
• 2 tablespoons olive oil
• 2 tablespoons minced onion
• 1 teaspoon ginger paste
• 1 teaspoon minced garlic
• 1 teaspoon curry powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Sauce:

• 2 tablespoons olive oil
• 1 ½ cups diced onions
• 1 tablespoon minced garlic
• 1 tablespoon ginger paste
• 1 tablespoon white sugar
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon chicken bouillon granules
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon ground turmeric
• ½ teaspoon onion powder
• ½ teaspoon salt
• 1 (15 ounce) jar tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 cup heavy cream
• 1 cup water
• 3 tablespoons salted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
2. Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
3. Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
5. Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.