Instant exhale: Slow down with warm, rich, aromatic butter lamb meatballs

There’s something about a buttery, spice-forward sauce that feels like an instant exhale. Warm, rich, and deeply aromatic, it has a way of slowing everyone down at the table — which is exactly why these butter lamb meatballs have become a staple in both my home kitchen and with my personal chef clients.

They sit perfectly between rustic dinner party fare and comforting weeknight food, and for me as a chef and mom, that balance is everything. Even my 2-year-old devours them, which is the ultimate win.

I’ve always loved Indian cuisine but felt intimidated trying to recreate those flavors authentically. The inspiration for this dish came after a trip to London last year, where I had dinner at Dishoom — a meal I still think about constantly. Instead of attempting a traditional butter chicken, I set out to create an approachable, protein-forward version of those flavors that work for busy weeknights, meal prep, and expanding my kids’ palates through familiar formats.

Seasonality is always at the forefront of how I cook, and nothing signals spring quite like fresh local lamb. Spring lamb has a clean, slightly sweet flavor and incredible tenderness that really elevates this dish. That said, the recipe is flexible; ground chicken, turkey, beef, or even plant-forward alternatives work beautifully with the same spice profile.

The lamb meatballs themselves are simple and intentional: yogurt for tenderness, garlic and ginger for depth, warm spices, and just enough binder to keep them light. A quick sear builds flavor before they finish cooking in the sauce.

The sauce is where technique shines. Blooming spices in butter allows their essential oils to release, a foundational step in many curry traditions that transforms dry spices into something aromatic and layered. I also like to caramelize the tomato paste slightly, creating a fond through the Maillard reaction — those browned bits that add depth and complexity. Deglazing with chicken stock lifts that flavor back into the sauce, creating richness without heaviness. It’s a simple chef’s technique that builds serious flavor.

For serving, I keep things balanced and vibrant: steamed basmati rice with cilantro and lime, a cooling cucumber yogurt salad, and sautéed spinach seasoned with ginger and garlic. The freshness of the sides offsets the richness of the butter sauce, making the meal feel comforting but never heavy.

Cooking like this reflects where I am right now: blending sound technique with real-life practicality. These butter lamb meatballs are rooted in comfort, layered with flavor, and designed to feel both special and approachable. It’s the kind of food I believe in most: soulful, adaptable, and meant to be shared.

• Grace Carnovale (Goudie) can be found making composed but not complicated recipes on her website gracecarnovale.com or @chefgracecarnovale on Instagram and TikTok.

•••

Lamb Meatballs

1 pound ground lamb

1 egg

⅓ cup quick old fashioned oats

2 tablespoons Greek yogurt

2 tablespoons minced onion

2 cloves garlic, grated

1 teaspoon grated fresh ginger

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon garam masala

½ teaspoon ground cumin

½ teaspoon smoked paprika

2 tablespoons chopped cilantro

1 tablespoon coconut oil for searing

Gently combine all ingredients, do not overwork or the meatballs will be tough.

Scoop ¼ cup of the meat mixture and roll into a ball. Repeat with the rest of the meat mixture; you should get about 10-12 meatballs.

Sear the meatballs in a hot pan with 1 tablespoon of coconut oil until browned.

Remove the meatballs and set aside, they will finish cooking in the sauce.

Serves 4.

— Grace Carnovale (Goudie)

•••

Butter Masala Sauce

3 tablespoons butter

1 small onion, finely diced

Salt to taste

3 cloves garlic, grated

1 tablespoon fresh ginger, grated

1 teaspoon garam masala

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon cumin

½ teaspoon chili powder

2 tablespoons tomato paste

1 teaspoon honey

½ cup chicken stock

1 cup crushed tomatoes, blended until smooth

½ cup heavy cream

½ cup cottage cheese, blended until smooth

Juice of ½ lime

1 tablespoon cilantro, minced

Melt the butter on medium heat in a wide sauté pan. (I prefer using my Staub enameled cast iron skillet, as it gives an AMAZING sear.)

Once the butter is melted, add the onions and sweat them on medium heat with a pinch of salt until translucent.

Add the grated garlic and ginger until fragrant, about 1-2 minutes.

Add the spices in and continuously stir. Allow the spices to bloom and cook for 1 minute until fragrant and toasty smelling.

Keeping the heat on medium, stir in tomato paste and honey. Allow the tomato to caramelize and coat the bottom of the pan with a golden brown fond.

Add the chicken stock to the pan, and scrape the golden brown fond off the bottom of the pan. This is all flavor.

Add the pureed tomatoes and, on low heat, simmer the sauce for 8-10 minutes; it should thicken up slightly.

Stir in the cream and cottage cheese. Simmer on low heat until glossy and slightly thick.

Add the meatballs back to the pan, cover and cook on a low simmer for 10 minutes until fully cooked and the meatballs reach an internal temperature of 160°F.

Finish with the lime juice and chopped cilantro.

Serves 4.

— Grace Carnovale (Goudie)