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Butter Chicken Meatballs & Rice Casserole is one of those dishes you dive into and get a mouthwatering mix of Indian spiced buttery chicken meatballs in a sauce baked with fluffy cumin rice. This is a gluten-free casserole with grain-free meatballs that is easy to put together — just let the oven do the work. The coconut-tomato sauce is flavored with warm Indian spices like garam masala, coriander, and turmeric, with fresh ginger and garlic—so much flavor in every spoonful.
Butter Chicken Spice Mix
If your pantry doesn’t include Indian spices, pre-made gluten-free butter chicken spice mixes are available. They contain a blend of spices specifically designed for butter chicken. To use a butter chicken spice mix, replace all individual spices in the meatballs and the sauce. You’ll need 3 tablespoons of the mix for the sauce and 1 tablespoon for the meatballs.
Alternative Bindings for Gluten-Free Chicken Meatballs (1/2 cup)
Oats: Certified gluten-free rolled or quick oats.
Bread Crumbs: Gluten-free versions work well.
Crushed Crackers: Gluten-free crackers crushed into small pieces.
Cooked Rice: Adds a different texture.
Mashed Potatoes: Adds moisture and binding.
Grated Parmesan Cheese: Provides flavor and helps bind.
Shredded Coconut: Adds unique flavor and texture.
If the mixture seems too dry, you can add a little bit of chicken broth to help with binding and moisture.
Vegetable Add-Ins for Butter Chicken Sauce
Enhance both flavor and nutrition by adding vegetables to your butter chicken sauce. Here are some choices:
Mushrooms: Add a savory depth and are rich in vitamins and antioxidants.
Carrots: Introduce a subtle sweetness and are high in vitamins A and K.
Peas: Provide sweetness, protein, and fiber, adding a fresh flavor.
Zucchini: Offers a mild taste and is high in vitamins C and A.
Bell Peppers: Add vibrant color and sweetness, rich in vitamins A and C.
Corn: Adds sweetness and crunch with fiber and essential minerals.
Rice Substitutions
If you prefer alternatives to rice, try:
Gluten-Free Noodles: Substitute with short gluten-free pasta, cooked as per package instructions. Skip the broth in the recipe.
Sweet Potatoes: Dice sweet potatoes and roast them until tender, or layer lightly buttered and seasoned thinly sliced sweet potatoes directly in the baking dish. Use only 1 cup of broth in the recipe.
Low-Carb Option: Cauliflower rice is a low-carb, vegetable-based alternative to rice. It adds a nice texture and absorbs flavors well. Sauté cauliflower rice in a bit of butter/coconut oil for a few minutes until just tender before layering it in the baking dish. Skip the broth.
Tips For Best Butter Chicken Meatballs & Rice Casserole
Meatball Texture: If your meatball mixture seems dry, add a little chicken broth to moisten it.
Rice Consistency: Ensure the rice is well-drained before mixing it with the broth to avoid a mushy texture.
Sauce Thickness: If the sauce thickens too much while simmering, add a splash of coconut milk or broth to loosen it.
Flavor Boost: For extra depth of flavor, add a pinch of red chili flakes and a squeeze of lime juice to the sauce.
This Butter Chicken Meatballs Rice Bake Casserole is a family favorite for a reason. The combination of tender meatballs, fluffy rice, and a rich, creamy sauce creates a comforting meal packed with flavor.
The butter chicken sauce, with its blend of spices, infuses the dish with warmth, while the tender tasty meatballs add a satisfying protein boost. It’s a gluten-free well-balanced dish that is as satisfying as flavorful, making it perfect for a cozy dinner any night of the week.
Prepare Meatballs: Preheat oven to 400 F. In a bowl, combine all the meatball ingredients. Form the mixture into 1.5-inch meatballs and place them into a 9x13-inch baking dish you will use for the casserole. Bake for 15 minutes, then transfer onto a plate, keeping the juices in the baking dish.
2.
The rice: While the meatballs are baking, place rice in a bowl and pour in boiling water one inch above the rice. Set aside for 15 minutes, then drain.
3.
Prepare the Sauce: Meanwhile, heat the coconut oil/butter in a saucepan over medium heat. Add bell peppers and carrots, and sauté until they start to soften, about 3 minutes.
4.
Add ginger, garlic, garam masala, cumin, coriander and turmeric. Cook for about 1 minute stirring frequently until fragrant.
5.
Stir in the tomato paste, coconut milk, and sweetener. Simmer for 5-7 minutes until the sauce starts to thicken. Season with salt to taste, and remove from the heat.
6.
Assemble the Dish: Using the same baking dish you baked the meatballs in, combine drained rice, 2 cups of broth, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, green onions, and 1 teaspoon salt. Stir to combine.
7.
Transfer the meatballs into the sauce and gently mix to coat the meatballs. Arrange the baked meatballs on top of the rice mixture and pour the butter chicken sauce evenly over the meatballs and rice, and bake for 35-40 minutes, or until the rice is cooked and has absorbed the broth.
8.
To serve, garnish with fresh herbs, and lime wedges if desired.
Nutrition Info
Estimated Nutritional Values per Serving: Calories: 75 kcal | Protein: 23g | Fat: Saturated Fat: 14g | Unsaturated Fat: 19g | Carbohydrates: 32g | Dietary Fiber: 4g | Sugars: 6g | Sodium: 800mg | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities. (e.g., specific brands of coconut milk and chicken broth, and the exact amount of salt). The carbohydrate count includes rice, almond flour, and any sugars in the coconut milk and honey.
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LES
absolutely delicious, the rice is light no mushy and the meatballs tender and moist. LOVE IT
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