Butter Chicken Meatballs

• 1-1/2 pounds ground chicken or turkey
• 1 large egg, lightly beaten
• 1/2 cup soft bread crumbs
• 1 teaspoon garam masala
• 1/2 teaspoon tandoori masala seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 tablespoons minced fresh cilantro, divided
• 1 jar (14.1 ounces) butter chicken sauce

1. Combine the first seven ingredients plus 2 tablespoons cilantro; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place meatballs in a 3-qt. slow cooker coated with cooking spray. Pour butter sauce over meatballs.
2. Cook, covered, on low until meatballs are cooked through, 3-4 hours. Top with remaining cilantro.
3. Omitting remaining cilantro, freeze cooled meatball mixture in freezer containers. To use, partially thaw 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.

ground chicken, egg, bread crumbs, garam masala, tandoori masala, salt, cayenne pepper, fresh cilantro, chicken sauce

Taken from www.tasteofhome.com/recipes/butter-chicken-meatballs/ (may not work)