SPICY CHICKEN CURRY MEATBALLS
A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.
Provided by SunnyDaysNora
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
- Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
- Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 32.2 g, Cholesterol 113.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 14.7 g, Sodium 1029 mg, Sugar 8.8 g
THAI RED CURRY CHICKEN MEATBALLS
Thai Red Curry Chicken Meatballs A quick weeknight dinner that takes less than 30 minutes to make.
Provided by Kelley Simmons
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees. Lightly grease a baking sheet with oil. In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix.
- Portion out 12 large meatballs. (Working with slightly wet hands helps the meatballs from sticking to your hands.)
- Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip half way through cooking.
- Take out of the oven and toss the cooked meatballs in the Thai Red Curry Sauce. Garnish with extra cilantro if desired. Serve immediately.
- Heat oil in small saucepan. Add garlic and ginger and cook for 1 minute.
- Add in curry paste and cook for an additional minute.
- Whisk in coconut milk and continue whisking until thick. Take off the heat. Stir in Sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice. Set aside until ready to toss with meatballs.
Nutrition Facts : Calories 318 kcal, Carbohydrate 9 g, Protein 23 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 138 mg, Sodium 319 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CURRY CHICKEN MEATBALLS
My favorite Indian takeout dish is chicken curry, so I was inspired to take some of its flavors and mix them into another of my go-to dishes, meatballs. I use ground chicken, cilantro, cumin and curry powder, plus a touch of lime zest and some jalapeno for heat. The recipe makes plenty of meatballs, so if you're lucky you'll have some leftover for a lunch the next day.
Provided by Stuart O'Keeffe
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Toss the onion and enough olive oil to coat together on a small sheet pan and roast in the oven until browned and soft, 10 to 15 minutes. Set aside. Reduce the oven temperature to 375 degrees F.
- Meanwhile, in a large bowl, combine the panko, cilantro, egg, garlic, jalapeno, lime zest, cumin, curry powder, salt and pepper. Mix well. Add the chicken and combine all the ingredients until everything is well mixed.
- Form the meatballs with a #50 (.68-ounce) ice-cream scoop or by heaping tablespoons and place on a sheet pan. Round the meatballs gently by hand.
- Heat the 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the meatballs and reduce the heat to medium. Cook until just browned, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the meatballs are cooked through, 6 to 8 minutes.
- Serve the meatballs over rice with the roasted onion and more cilantro leaves.
GREEN CURRY CHICKEN MEATBALLS
Nice fingerfood. Yummy with sweet chilli sauce or (my favourite) a mix of soy, rice wine vinegar and chili/sesame oil.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h4m
Yield 24 chicken balls
Number Of Ingredients 8
Steps:
- In a large bowl, mix all ingredients except oil together using your (clean) hands.
- With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
- Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
- Cook chicken balls 4-5 minutes or until golden and cooked through.
- Drain on kitchen paper.
- Allow the oil to come back to temperature before continuing with another batch.
Nutrition Facts : Calories 35, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.4, Sodium 30.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.2, Protein 5
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