Butter Chicken Meatball Sub

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Mix in a little India


  • 1 lb (450 g) extra lean ground chicken
  • 1 jar Patak's Butter Chicken Sauce
  • 3 tbsp (45 ml) breadcrumbs
  • 2 green onions, finely chopped
  • 1 egg
  • 1 onion, diced
  • Salt and pepper to taste
  • 2-4 sub buns, cut in half
  • 1 tbsp (15 ml) chopped fresh cilantro (optional)


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, mix ground chicken with 2 tbsp Patak’s Butter Chicken Sauce, breadcrumbs, green onion, egg, onion, and salt and pepper until combined.
  2. Roll mixture into 12 meatballs. Arrange on prepared baking sheet. Bake for 15 to 18 minutes or until browned and cooked through.
  3. Meanwhile, add 1 cup of Patak’s Butter Chicken Sauce to a saucepan over medium heat until simmering. Stir in meatballs to coat well. Simmer over low heat, stirring occasionally, for 10 to 12 minutes.
  4. Arrange 3-5 meatballs with sauce in sub bun. Garnish with cilantro.


Try using whole wheat or gluten free sub buns. If making this meal gluten-free, be sure to use gluten-free breadcrumbs as well.