Chicken Kofta Masala Meatballs Recipes

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HERBY CHICKEN KOFTA MEATBALLS



Herby Chicken Kofta Meatballs image

This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks of a great meal. Try them simmered in tomato sauce, served over grains or greens, or packed into pita sandwiches with cucumbers, red onion, mint, and a tangy yogurt sauce.

Provided by David Tamarkin

Categories     #cook90     Chicken     Meatball     Dinner     Cumin     Coriander     Parsley     Mint     Garlic     Poultry

Yield Makes 16

Number Of Ingredients 10

2 medium yellow onions, coarsely chopped (about 3 cups)
4 garlic cloves, coarsely chopped
1/4 cup plus 2 tablespoons olive oil
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
2 cups parsley leaves with tender stems
1 cup mint leaves
2 pounds ground chicken, preferably a mix of white and dark meat, not "low-fat"

Steps:

  • Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
  • Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
  • Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
  • Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
  • Do Ahead
  • Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

CHICKEN KOFTA MASALA (MEATBALLS)



Chicken Kofta Masala (Meatballs) image

Delicious, authentic and quick recipe for Pakistani Chicken Kofta Curry. The meatballs aren't spicy while the curry is. This works well for kids as they can have with with little on no curry.

Provided by hsnali

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix all meatball ingredients gently and thoroughly. Optionally, leave the mixture to rest for around an hour in a cold place.
  • Create meatballs, around 3 to 5cm diameter. Use a little bit of cooking oil on your palms while rolling to seal.
  • Dice the onion and tomatoes and blend them into a paste.
  • Put around 3 tbsp of cooking oil in a pot. Add cumin seeds, cloves, black pepper kernels, cinnamon stick and fry for half a minute and then add ginger garlic paste. After another half a minute, add the onion tomato paste and cook on medium flame.
  • While the paste is cooking, shallow fry the meatballs to give a little bit of texture and taste. This will help them bind when cooked later. Add chopped coriander.
  • Once the paste is cooked (takes around 12-15 mins), the paste will thicken and the oil will rise to the top. Add the meatballs gently and stir a little to coat them with the paste. In a couple of minutes, add a little bit of water and let it cook for around 10 minutes on med ium flame and another 5 minutes on low flame. Stir gently as needed.
  • Serve with roti - flatbreads or nan bread as preferred.

MEDITERRANEAN KOFTA MEATBALLS



Mediterranean Kofta Meatballs image

For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

1 pound ground lamb
1 small onion, chopped
1/2 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1 tablespoon minced fresh oregano
2 garlic cloves
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 tablespoon vegetable oil
Hot cooked couscous
1 cup plain Greek yogurt
2 plum tomatoes, cut into wedges
2 lemons, cut into wedges
3 tablespoons minced red onion
Fresh mint leaves

Steps:

  • Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

CHICKEN MEATBALL TIKKA MASALA



Chicken Meatball Tikka Masala image

Make and share this Chicken Meatball Tikka Masala recipe from Food.com.

Provided by Jonathan Melendez

Categories     Meatballs

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 28

2 lbs ground chicken
1 large egg
1/2 cup plain breadcrumbs
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garam masala
3 tablespoons chopped fresh cilantro, plus 3/4 cup fresh chopped cilantro
2 tablespoons ghee or 2 tablespoons vegetable oil, plus 1 tablespoon
1 small yellow onion, diced
3 garlic cloves, minced
1 -3 serrano chilies or 1 -3 red Thai peppers, sliced
2 teaspoons freshly grated ginger
2 teaspoons ground turmeric
1 teaspoon curry powder
1 teaspoon ground cardamom
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
cilantro leaf (to garnish)
basmati rice (for serving)
naan bread (for serving)

Steps:

  • In a large bowl, combine the chicken, egg, bread crumbs, tomato paste, salt, pepper, garam masala, and 3 tablespoons chopped cilantro until well incorporated. Shape into meatballs about the size of a golf ball. Set a large skillet with high sides over medium-high heat with the ghee. Once hot, sear the meatballs in batches, for about 8 minutes, turning over halfway. Transfer to a plate and continue browning the rest of the meatballs. You don't need them to be fully cooked, just brown in color. They'll continue to cook later on.
  • Add the remaining tablespoon ghee or oil to the same skillet over medium-high heat. Once hot, add in the onion, garlic, and peppers and cook until softened, about 3 to 5 minutes. Stir in the ginger, spices, and tomato paste. Stir and cook for about 1 to 2 minutes, or until the tomato paste has darkened. Stir in the canned tomatoes. Bring to a simmer and stir in heavy cream and 3/4 cup cilantro.
  • Place the meatballs into the sauce, lower the flame and simmer until the sauce has reduced slightly and thickened and the meatballs have fully cooked through, about 30 to 40 minutes.
  • Garnish with fresh cilantro leaves. Serve the masala with cooked basmati rice and naan.

Nutrition Facts : Calories 760.4, Fat 49.8, SaturatedFat 23.6, Cholesterol 339.4, Sodium 1799.7, Carbohydrate 34.7, Fiber 6.5, Sugar 3.9, Protein 49

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