HERBY CHICKEN KOFTA MEATBALLS
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
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)
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
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
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
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
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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CHICKEN KOFTA KORMA (INDIAN MEATBALLS IN CREAMY SAUCE)
From cookingtheglobe.com
4.8/5 (12)Total Time 1 hr 15 minsCategory Main CourseCalories 515 per serving
- In a large bowl, combine together the ground chicken, onion, ginger paste, garlic paste, breadcrumbs, eggs, salt, cilantro, mint, cardamom, and nutmeg. With wet hands, form meatballs, about 1 1/4 inch (3cm) in size. Set aside.
- In a large skillet or saucepan, heat the ghee. Add the onion and chili pepper and saute for about 5 minutes, stirring occasionally, until the onion is golden brown.
- Stir in the ginger paste and garlic paste and cook 2 minutes more, stirring frequently. Add the turmeric, coriander, and yogurt and cook, stirring occasionally, 3 minutes more.
- Add the cream, salt, and 1 cup water. Bring to a boil, reduce the heat to low, and simmer 10 minutes. Stir in the ground almonds and cook for 5 minutes more.
CHICKEN KOFTA (MEATBALLS) RECIPE | TURKISH STYLE COOKING
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Ratings 66Category Main Dish RecipesServings 4
- Add the chicken, grated onion, egg and the rest of the ingredients into a large ball and mix everything together with your hands,
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From easycookingwithmolly.com
Reviews 11Calories 325 per servingCategory Entree
- In a food processor (with dough attachment or you can use kitchen aid mixer) add all the 'Kofta' ingredients and pulse to form a smooth dough (Takes about a minute).
- Place the chicken balls/kofta on a plate, cover and keep in the refrigerator for about 30 mins (This helps the dough to firm up and prevent kofta's from breaking).
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