Butter Chicken Meatballs (plant-based)

5 from 3 reviews

Vegan chicken-style meatballs in a butter-chicken inspired sauce. Delicious and best served over rice!



“Chicken” Meatballs:


Butter Chicken Sauce:



  1. Preheat oven to 400 F.
  2. Cook your lentils and measure out 3/4 cup (or if you are using canned lentils, simply measure out 3/4 cup.
  3. In a frying pan, cook onions and garlic in the olive oil for a few minutes until onions start to become translucent.
  4. To a food processor, add cooked onions, garlic, almond flour and lentils. Pulse until it becomes a paste consistency. It doesn’t have to be completely smooth, but it should be like a wet paste.
  5. Add to a bowl along with vital wheat gluten, nutritional yeast, salt and pepper. Mix with a spoon or your hands until it becomes a crumbly mixture. Add the broth and stir to form a dough.
  6. Use a tablespoon-size scoop and roll the dough into balls. Place on a parchment-lined baking sheet and bake for 20 minutes. Remove from oven, flip and bake another 15 minutes.

Butter Chicken Sauce

  1. Meanwhile, in a large frying pan, cook onion and garlic in oil for 5 minutes.
  2. Add spices and stir to combine. Add coconut milk, tomatoes, salt and chili flakes.
  3. Simmer on medium-low until meatballs are done and sauce has thickened.
  4. Remove meatballs from oven and add into sauce. Simmer a few more minutes until thickened slightly.
  5. Serve over rice!

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