Chicken Curry Meatballs Recipes

CHICKEN CURRY MEATBALLS

Steps:

• In a medium size bowl combine the ground chicken and all other ingredients except for the oil. Stir to combine.
• Pour the oil into a medium size skillet and heat over medium heat.
• Scoop the meat out with a spoon and round using your palms. Carefully place the meatballs into the heated oil to cook. Cook all sides of the meatballs, but don't cook the meatballs fully through. Remove from the pan and set onto a plate.
• Pour out the oil from the pan and return to heat.
• Cook the onion and garlic until soft. Stir in the curry paste and stir to combine.
• Slowly pour in the coconut milk and stir until curry paste and coconut milk are combined.
• Add in the lime juice and honey. Stir.
• Bring to a simmer and add the meatballs back into the sauce to continue cooking. Cover the pan and allow to simmer for about 20 minutes.
• Serve warm and with long grain white rice if desired.

SPICY CHICKEN CURRY MEATBALLS

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.

CURRIED CHICKEN MEATBALL WRAPS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape mixture into 24 balls (about 1-1/4-in.)., Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 17-20 minutes or until cooked through., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients.

CURRY CHICKEN MEATBALLS

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

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.