clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butter Chicken Meatballs (plant-based)

  • Author: Liv B


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


“Chicken” Meatballs:

  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • ½ onion, diced
  • ¾ cup cooked red or brown lentils
  • ½ cup almond flour (or other type of nuts, seeds like walnuts or sunflower seeds)
  • ¾ cup gluten flour (also called vital wheat gluten)
  • ¾ cup vegan chicken broth or veggie broth
  • 1 tbsp nutritional yeast
  • Pinch salt and pepper


Butter Chicken Sauce:

  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp yellow curry powder
  • 1/2 tsp ground ginger
  • 1 (400 mL) can full fat coconut milk
  • 1 cup crushed tomatoes or tomato sauce
  • 1/2 tsp to 1 tsp salt (taste and adjust as needed)
  • chili flakes to taste



  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!

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.